Brownie Cheesecake Pops Recipes

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BROWNIE CHEESECAKE POPS



Brownie Cheesecake Pops image

Betty Crocker® fudge brownie mix provides a delicious addition to these cheesecake pops coated with chocolate and graham cracker - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h55m

Yield 24

Number Of Ingredients 10

1 pouch Betty Crocker™ fudge brownie mix
Water, vegetable oil and egg called for on brownie mix pouch
3 packages (8 oz each) cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
4 eggs
24 craft sticks (flat wooden sticks with round ends)
1 cup dark chocolate chips (6 oz)
1/2 cup whipping cream
4 graham cracker rectangles, crushed

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Make and bake brownie mix as directed on pouch, using water, oil and egg. Cool completely.
  • Reduce oven temperature to 300°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Spray foil with cooking spray. In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating just until blended. Cut brownies into 1/2-inch pieces. Stir brownies into batter; pour into pan.
  • Bake 45 to 50 minutes or until center is set. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. Use foil to lift out of pan; cut cheesecake into 8 rows by 3 rows. Press craft stick 1 1/2 inches into 1 end of each piece of cheesecake.
  • In microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 to 2 minutes or until mixture can be stirred smooth. Cool 5 minutes. Dip each cheesecake pop halfway into chocolate. Dip sides in graham cracker crumbs. Store in refrigerator.

Nutrition Facts : Calories 335, Carbohydrate 25 g, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 197 mg

BROWNIE POPS THREE WAYS



Brownie Pops Three Ways image

A variation on the classic cake pop, these mix-and-match brownie pops are stuffed with one of three different fillings--cheesecake, cookie dough or marshmallow--then coated with white, milk or dark chocolate. A sprinkle of one of three fun toppings finishes them off.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 24 brownie pops

Number Of Ingredients 11

1 slice cheesecake
1/4 cup edible cookie dough
2 marshmallows
One 18.3-ounce box brownie mix, such as Betty Crocker or Duncan Hines (plus required ingredients)
1 cup white chocolate chips
1 tablespoon coconut oil
1 tablespoon finely crushed dehydrated strawberries
1 cup dark chocolate chips
1 tablespoon rainbow nonpareil sprinkles
1 cup milk chocolate chips
1 tablespoon finely crushed graham crackers

Steps:

  • Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside.
  • Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
  • Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later.
  • Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
  • Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
  • Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
  • Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.

CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY



Chocolate Fudge 'Box' Brownie Cheesecake Recipe by Tasty image

Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 7

1 box brownie mix, prepared according to package instructions
24 oz cream cheese
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract
1 lb semi-sweet chocolate chips
2 cups heavy cream

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Prepare the brownie batter and pour into greased springform pan.
  • Bake until set, about 20-25 minutes.
  • Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
  • Remove brownies and lower oven temperature to 325˚F (165˚C).
  • Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
  • Remove cheesecake and refrigerate for 4 hours, or overnight.
  • Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
  • Allow the ganache to sit for 10-15 minutes.
  • Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
  • Allow ganache to cool and set for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 944 calories, Carbohydrate 77 grams, Fat 71 grams, Fiber 4 grams, Protein 13 grams, Sugar 60 grams

CHEESECAKE BROWNIES



Cheesecake Brownies image

Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.

Provided by Nat

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 45m

Yield 24

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
⅓ cup white sugar

Steps:

  • Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
  • Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
  • Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 100.5 mg, Sugar 2.8 g

CHEESECAKE POPS



Cheesecake Pops image

This is a very quick, easy and fun dessert for any occasion. The possibilities are endless with these cute bites. Customize them for any occasion by using different toppings. -Evelyn Moore, Elk Grove, California

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 45 cheesecake pops.

Number Of Ingredients 10

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 cup graham cracker crumbs
45 lollipop sticks (4 inches long)
3 packages (10 to 12 ounces each) white baking chips
3 tablespoons shortening
Toppings: Grated coconut, grated chocolate and assorted sprinkles

Steps:

  • Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 80mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

TRADITIONAL BROWNIE POPS



Traditional Brownie Pops image

Brownies on a stick-fun to make and delicious to eat! Just cut brownies, add a stick and dip in chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6oz)
2 teaspoons shortening
Assorted Betty Crocker™ Decor Selects decors or sprinkles

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
  • Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie Pop, Sodium 75 mg, Sugar 16 g, TransFat 0 g

CHEESECAKE BROWNIES



Cheesecake Brownies image

I was introduced to cooking at an early age by my grandmother. Now I cook everything from entrees to desserts. These bars won first place at a company picnic.-James Harris, Columbus, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

1 package German chocolate cake mix (regular size)
1 large egg, lightly beaten
1/2 cup butter, melted
1 cup chopped nuts
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 230 calories, Fat 13g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BROWNIE POPS



Brownie Pops image

Brownie lollipops - a delicious brownie-candy combination! Easy to make and versatile enough to decorate for any occasion! Substitute white chocolate coating for chocolate if you like. Decorate with sprinkles or your favorite topping.

Provided by michellekb

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 4h10m

Yield 25

Number Of Ingredients 14

½ cup butter
1 cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, chopped
2 eggs
¾ cup all-purpose flour
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
1 (1 ounce) square unsweetened baking chocolate, chopped
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
½ cup confectioners' sugar
1 ½ cups chocolate confectioners' coating
¼ cup bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  • Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
  • Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
  • Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
  • Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
  • Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 20.8 g, Cholesterol 29.5 mg, Fat 12.2 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 7.2 g, Sodium 69.8 mg, Sugar 11.2 g

BROWNIE CHEESECAKE BALLS



Brownie Cheesecake Balls image

These easy, no-bake holiday treats require only 4 ingredients and are simple enough for non-cooks to tackle. All you need are store-bought brownies, cream cheese, confectioners' sugar and sprinkles.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 24 cheesecake balls

Number Of Ingredients 4

6 cups crumbled brownies
1 8-ounce package cream cheese, at room temperature
1/4 cup confectioners' sugar
Blue and white sprinkles, for decorating

Steps:

  • Combine the crumbled brownies, cream cheese and confectioners' sugar in a large bowl. Beat with a mixer on low speed until smooth, about 3 minutes.
  • Scoop the dough mixture into 24 balls (about 2 inches each). Roll the balls in blue and white sprinkles.

NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY



No-Bake Brownie Cheesecake Recipe by Tasty image

This cheesecake could not be easier - you don't even have to turn on your oven, making it perfect for those hot summer nights. It all starts with a box of brownie mix that gets folded into whipped cream cheese, a little sour cream, and some sugar. If you're worried about consuming raw flour, don't fret! We heat the brownie mix to kill any harmful bacteria and make it safe to eat.

Provided by Katie Aubin

Categories     Desserts

Time 20m

Yield 8 servings

Number Of Ingredients 9

24 chocolate sandwich cookies, plus 8, halved, divided
½ stick unsalted butter, melted
1 box brownie mix
24 oz cream cheese, softened
½ cup powdered sugar
1 tablespoon vanilla extract
¼ cup heavy cream, room temperature
½ cup sour cream, room temperature
whipped cream, for garnish

Steps:

  • Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
  • Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer.
  • Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside.
  • Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set.
  • Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies.
  • Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days.
  • Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 67 grams, Fat 46 grams, Fiber 1 gram, Protein 9 grams, Sugar 50 grams

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From hungryhappenings.com


I-BROWNIE, IKHEKHE, NE-CHEESECAKE I-POPS RECIPES
Ama-cake pops, ukukhala okumanzi kwekhekhe nokuqhwaza ngenduku, konke ukufutheka manje! Funda ukuthi ungenza kanjani ama-cake pops, kanye nama-poppy brownie, ama-cheesecake pops, kanye nokuhlukahluka kwamakhekhe wekhekhe. Futhi, hlola lolu hlu lwawo wonke ama-cooky-based candy zokupheka. 01 kwezingu-10. I-Nutella Cake Pops (c) ngo …
From zu.hiloved.com


CHEESECAKE BROWNIES – UMAMI DAYS
Make the brownie batter. In a large bowl that can go into the microwave, dump the butter and dark chocolate morsels. Pop into the microwave on HIGH for 20 seconds, stir, heat again on HIGH for another 10 to 20 seconds (depending on the wattage of your microwave) and stir until smooth. Stir in the sugar until blended.
From umamidays.com


BROWNIE POP PAN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes.
From stevehacks.com


THE BEST CHEESECAKE BROWNIES - BROMA BAKERY
2020-03-24 Instructions. Preheat oven to 350°F and line a 9 x 9 pan with parchment paper on all sides. Set aside. Make the cheesecake layer first. In a stand mixer fit with the paddle attachment beat all the cheesecake ingredients together until combined, about 2 minutes. Do not over beat.
From bromabakery.com


NO BAKE STRAWBERRY CHEESECAKE POPS - THE COZY COOK
2014-03-11 Add the sour cream and vanilla, mix until combined. Sprinkle the diced strawberries with the tablespoon of sugar. Fold into cheesecake mixture. Place in a container to freeze overnight (or 7-8 hours) Remove from the freezer and allow it to sit out for 15-20 minutes to soften. Take small handfuls and roll into balls.
From thecozycook.com


EASY NO-BAKE BROWNIE CHEESECAKE PARFAIT RECIPE - AN ITALIAN IN …
2022-02-21 Instructions. Place the butter and cream in a saucepan and warm them over medium heat. Once the butter is melted add some of the chocolate chips and stir until the mixture is smooth. Cool the chocolate mixture for five minutes and then add the rest of the chips and stir. Pour heavy cream into the a mixing bowl.
From anitalianinmykitchen.com


CHEESECAKE BROWNIES FROM BROWNIE MIX - RECIPES BY NORA
2022-04-02 Instructions. Using a hand mixer, beat the cream cheese, sugar, and vanilla extract at medium-low speed until smooth. Add the egg and mix until incorporated. Make the brownie batter as directed in the package and spread it on a 9x9-inch pan. Add dollops of the cheesecake and create swirls using a knife or a chopstick.
From recipesbynora.com


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