Cheesecake Lollipops Recipes

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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.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS



Chocolate Covered Peanut Butter Cheesecake Pops image

Peanut butter, chocolate, and cheesecake? Put it on a pop and it's all our favorite things in a kid- and party-friendly form.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 36 mini squares

Number Of Ingredients 8

1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

Steps:

  • For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
  • Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
  • Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
  • Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
  • 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
  • Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
  • Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

NO RECIPE RECIPE: CHOCOLATE-DIPPED CHEESECAKE LOLLIPOPS



NO RECIPE RECIPE: Chocolate-Dipped Cheesecake Lollipops image

Provided by Aida Mollenkamp

Categories     dessert

Number Of Ingredients 6

crushed malt balls
crushed toffee
chopped roasted and salted peanuts
chopped toasted hazelnuts
cocoa nibs
crushed chocolate-covered espresso beans

Steps:

  • With a melon baller or a very small ice cream scoop, scoop 1 1/2-inch balls of cheese cake and arrange them on a parchment paper lined baking sheet. Secure a lollipop stick into each cheesecake ball and freeze for about 2 hours.
  • Dip the cheesecake lollipops in the melted chocolate, letting any excess drip off. Then roll the lollipop in any toppings of your choice. Arrange them on parchment paper lined baking sheet to harden for a few minutes. Transfer to a serving platter and serve immediately.

NO-BAKE PEANUT BUTTER CHEESECAKE POPS



No-Bake Peanut Butter Cheesecake Pops image

Provided by Damaris Phillips

Categories     dessert

Time 2h30m

Yield 30 lollipops

Number Of Ingredients 5

Two 8-ounce packages cream cheese, chilled
1 cup creamy honey-roasted peanut butter
1 cup crushed honey-roasted peanuts
One 12-ounce bag miniature semisweet chocolate chips
2 tablespoons unrefined coconut oil

Steps:

  • Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
  • Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
  • Place the peanuts in a small bowl. Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer. Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.

CHEESECAKE LOLLIPOPS



Cheesecake Lollipops image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 1 half-sheet pan, approximately 100 Cheesecake Lollipops

Number Of Ingredients 5

3 pounds cream cheese
24 ounces sugar
2 ounces cornstarch
12 ounces sour cream
6 eggs

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.

CHEESECAKE POPS



Cheesecake Pops image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

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.

CANDY BAR CHEESECAKE



Candy Bar Cheesecake image

"With this recipe, you can easily create a cheesecake that tastes like a fancy store-bought treat," Julie Cervenka relates from Ballwin, Missouri. "It's always requested when I'm asked to bring dessert to a function."

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12-14 servings.

Number Of Ingredients 11

1-3/4 cups crushed chocolate wafers (about 28 wafers)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup chocolate syrup
2 teaspoons vanilla extract
3 eggs, lightly beaten
6 Snickers candy bars (2.07 ounces each), coarsely chopped, divided
Additional chocolate syrup

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 75-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Top with remaining chopped candy bars; drizzle with additional chocolate syrup.

Nutrition Facts : Calories 347 calories, Fat 16g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.

CHEESECAKE LOLLIPOPS



Cheesecake Lollipops image

This recipe calls for a Sara Lee cheesecake, slighly thawed but you could easily use your own favoite frozen cheesecake or homemade cheesecake.

Provided by Ceezie

Categories     Lunch/Snacks

Time 20m

Yield 24 lollipops

Number Of Ingredients 4

1 cheesecake, slightly thawed
24 lollipop sticks or 24 wooden popsicle sticks
1/2 cup toffee pieces
8 ounces semisweet chocolate, chopped

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.

Nutrition Facts : Calories 47.3, Fat 4.9, SaturatedFat 3.1, Sodium 2.3, Carbohydrate 2.8, Fiber 1.6, Sugar 0.1, Protein 1.2

CHEESECAKE LOLLIPOP STICKS



Cheesecake Lollipop Sticks image

This is similar to Sandra Lee's Sugar Plum Lollipops...but made a little different. This makes a wonderful presentation and everybody can have whatever cheesecake topped the way they like it. Similar to my Recipe #192178.

Provided by Vseward Chef-V

Categories     Cheesecake

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 9

24 ounces cheesecake filling, PHILADELPHIA Ready-To-Eat
1/2 cup walnuts, finely chopped nuts
1/2 cup pecans, finely chopped
1 (12 ounce) package white chocolate chips, melted
1 (12 ounce) package semi-sweet chocolate chips, melted
1 cup caramel topping
1 (12 ounce) package butterscotch chips
1 (12 ounce) package toffee pieces
24 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.

Nutrition Facts : Calories 362.6, Fat 20.7, SaturatedFat 11.7, Cholesterol 9.6, Sodium 119.6, Carbohydrate 45.3, Fiber 1.5, Sugar 34.2, Protein 3

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