CHEESECAKE POPS
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
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.
PEANUT BUTTER PUDDING POPS
I created this recipe after my daughter's pediatrician bugged me about her being too skinny! That was 8 years ago, but the kids still love to eat these rich and creamy pops. Watch out - not only are they pretty high in fat and calories, they should probably be eaten outdoors or with a wash cloth handy!!
Provided by HeidiLynn75
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h20m
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
- Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.
Nutrition Facts : Calories 197 calories, Carbohydrate 13.4 g, Cholesterol 4.6 mg, Fat 13.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 3.4 g, Sodium 129.5 mg, Sugar 9 g
EASY CAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
- Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.
Nutrition Facts : Calories 114 calories, Carbohydrate 10.6 g, Cholesterol 16.3 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 74.6 mg, Sugar 3.9 g
CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS
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
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.
PEANUT BUTTER PUDDINGWICHES
If you like frozen ice cream sandwiches, you'll love the homemade goodness of these peanut buttery pudding treats. The filling is smooth and scrumptious, and the graham crackers stay crisp. They're handy to have in the freezer for when the munchies strike.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 sandwiches.
Number Of Ingredients 6
Steps:
- Line two 13x9-in. pans with foil; set aside. In a large bowl, combine 3/4 cup peanut butter and 1-1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended; fold in 1 cup whipped topping. , Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm., Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2x2-1/4 in.; place each square between two crackers. Wrap in plastic. Freeze overnight.
Nutrition Facts : Calories 216 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 6g protein.
PEANUT BUTTER CAKE POPS
Make and share this Peanut Butter Cake Pops recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 14m
Yield 31-33 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients. Beat for 2 minutes.
- Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Nutrition Facts : Calories 22.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 6, Sodium 11.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.7
PEANUT BUTTER PUDDING CAKE
Make and share this Peanut Butter Pudding Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 9
Steps:
- Mix flour, 3/4 cup brown sugar, baking powder and salt.
- Add milk, peanut butter, oil and vanilla.
- Mix on medium speed 3 minutes.
- Spread into greased 8 x 8 inch baking pan.
- Sprinkle remaning 1/2 cup brown sugar over top.
- Carefully pour hot water over the top.
- (Do not stir).
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 2333.1, Fat 75.8, SaturatedFat 13.4, Cholesterol 17.1, Sodium 4808.9, Carbohydrate 390, Fiber 10.3, Sugar 272.7, Protein 37.6
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4.7/5 (9)Total Time 2 hrs 15 minsCategory DessertCalories 138 per serving
- Line an 8x8 baking pan with parchment paper, leaving long flaps overlapping on each side. Spray the parchment paper with cooking spray.
- Add brown sugar and cream cheese to the bowl of your mixer and mix on medium until smooth, about 3 to 5 minutes. Add heavy cream and mix for another 2 minutes until well incorporated. Add peanut butter, egg yolks and vanilla extract and mix on low for another minute or until batter is smooth. Do not overbeat because it might cause the cheesecake to crack.
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