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.
CHEESECAKE LOLLIPOPS
Provided by Food Network
Categories dessert
Time 2h10m
Yield 1 half-sheet pan, approximately 100 Cheesecake Lollipops
Number Of Ingredients 5
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 LOLLIPOPS
Make an easy sweet treat with these Cheesecake Lollipops that take only 10 minutes to prep. Cheesecake Lollipops are made with cheesecake filling, melted chocolate and sprinkles.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Use 1 Tbsp or small (#50) ice cream scoop to make 20 scoops of cheesecake filling; place, 2 inches apart, in waxed paper-lined rimmed baking sheet.
- Drizzle with chocolate. Add sprinkles. Insert lollipop or wooden pop stick into top of each scoop.
- Freeze 3 hours or until firm. Remove from freezer about 10 min. before serving. Let stand at room temperature to soften slightly.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.6804 g, Sugar 0 g, Protein 3 g
CHEESECAKE POPS
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.
CHEESECAKE LOLLIPOPS
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
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
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
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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