Cheesecake Lollipop Recipes

CHEESECAKE POPS

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.

CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
• Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
• Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
• Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

CHEESECAKE POPS

Steps:

• Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes. Cut a frozen cheesecake into 1-inch cubes. Gently press a lollipop stick halfway into each cube. Dip in the chocolate and roll in sprinkles and/or coconut, if desired.

CHEESECAKE LOLLIPOPS

Steps:

• 1. In a large bowl, add milk and cheesecake filling mix. With mixer on low speed, beat til mixed. Increase speed to medium and beat about 3 minutes or til thick. Stir in crushed cookies. Cover bowl and refrigerate at least 1 hour.
• 2. Line baking sheet with parchment. With moistened hands, roll cheesecake mixture by tablespoonfuls into 30 balls and put on prepared baking sheet. Insert lollipop stick into each ball.freeze about 2 to 3 hours, or til firm.
• 3. In small pan on low, melt chocolate chips and shortening, stirring til smooth. Spread out garnishes on parchment.
• 4. Remove pops from freezer. Carefully dip each pop into melted chocolate, turning to coat, then roll in your choice of garnishes and return to baking sheet. Freeze at least 2 hours or till ready to serve. Makes 30 lollipops.

CHEESECAKE LOLLIPOPS

Steps:

• Place entire cheesecake in bowl of electric mixer and whip until it is a creamy consistency and the graham crust has been thoroughly incorporated.
• Using a large melon baller, scoop "lollipops" onto a cookie sheet lined with parchment paper or wax paper.
• Alternately, transfer mixture to a pastry bag and pipe into quarter size balls cookie sheet lined with parchment paper or wax paper. (If mixture is too soft to scoop or pipe, place in refrigerator until it is a firmer consistency and able to hold its shape.)
• Insert a lollipop stick into each ball.
• Place tray in freezer to chill.
• Over a double boiler place semi-sweet chocolate and stir until melted.
• Remove lollipops from freezer and dip cheesecake pop into semi sweet chocolate and then into toffee bits. Return to tray to set.
• Note: The flavor and color possibilities are endless-so have fun! You can use white chocolate with red and green food coloring, dark chocolate, and a variety of different candies and nuts for decoration.

CHEESECAKE LOLLIPOP STICKS

Steps:

• Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.
• Place each pecans and walnuts in a separate shallow bowl or dish.
• Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
• Melt butterscotch chips in separate bowl -- whisk until smooth.
• Melt Toffee bits in a separate bowl -- whisk until smooth.
• Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.
• With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.
• Place in freezer for about 10 minutes to firm up again.
• Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits.
• Place back in freezer to firm.
• Can be left in freezer standing upright and then taken out and refrigerated until ready to serve.

HALLOWEEN CHEESECAKE POPS

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° until center is almost set, 45-50 minutes. 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 separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator.

CHEESECAKE LOLLIPOP RECIPE

Steps:

• Freeze the Ready-to-Eat Cheesecake Filling until almost frozen. Place each pecans and walnuts in a separate shallow bowl or dish. Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth. Melt butterscotch chips in separate bowl - whisk until smooth. Melt Toffee bits in a separate bowl - whisk until smooth. Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth. With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate. Place in Freezer for about 10 minutes to firm up again. Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits. Place back in Freezer to firm. 24-30 servings

CHEESECAKE LOLLIPOPS

Steps:

• Preheat oven to 275 degrees F.
• Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.
• After all items are well mixed, a flavor element can be added to the cheesecake (i.e. 500 g of mango puree, or any other type of puree, or pieces of items such as coconut).
• Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in the oven until it sets (but it shouldn't have any color). Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and cut into squares (or any other shape). Spear each piece with a thin bamboo skewer.