Rating: 4.5 stars 4.6
49 Ratings
  • 5 star values: 36
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends.

Recipe Summary

prep:
45 mins
cook:
55 mins
additional:
4 hrs 30 mins
total:
6 hrs 10 mins
Servings:
24
Yield:
24 pops
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note

You can use mini chocolate chips, toasted coconut, nuts or sprinkles or dip the pops into caramel topping.

Nutrition Facts

217 calories; protein 3.9g; carbohydrates 16.4g; fat 15.6g; cholesterol 57.9mg; sodium 130.5mg. Full Nutrition
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