Cheesecake Pops Recipes

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.

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.

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.

Steps:

• Line a baking sheet with parchment paper.
• Cut the cheesecake into 8 even wedges. Firmly insert a wooden ice pop stick into the short side of each cheesecake slice, about 2 1/2 inches deep. Transfer to the prepared baking sheet and freeze until solid, at least 6 hours and up to overnight.
• Line a second baking sheet with parchment paper.
• Add the green candy melting wafers and coconut oil to a tall wide-mouth microwave-safe container. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute 30 seconds.
• To make a plain tree: Dip a frozen cheesecake slice in the candy melts to fully coat. Transfer to the prepared baking sheet and immediately sprinkle with green sprinkles. Dip the bottom of a gold star dragee in the candy melts and press on the top of the tree.
• To make a tree with rainbow lights: Follow the directions above for a plain tree, quickly sprinkling a few a few rainbow nonpareils over the green sprinkles. Add a gold star as above.
• To make a tree with white lights: Follow the directions above for a plain tree, quickly sprinkling a few silver nonpareils over the green sprinkles. Add a gold star as above. Attach a small round piping tip to the tube of white decorating icing and pipe a garland on the tree.
• To make a tree with snow: Follow the directions above for a plain tree, quickly sprinkling a few white nonpareils over the green sprinkles. Add a gold star as above.
• Freeze the pops until ready to serve. Use a sharp knife to trim any frozen candy melt drips from the sides of the pops. Let sit at room temperature for 10 minutes before serving, or serve frozen.

Steps:

• Prepare cake as per directions on box.
• Let cool completely.
• Prepare Cream Cheese Frosting.
• Cream butter and cream cheese together.
• Add in vanilla.
• Beat in icing sugar at low speed until combined.
• Beat mixture on high until smooth.
• Completely crumble cake in a large bowl.
• Add in frosting and mix together (I use my KitchenAid).
• Chill mixture in fridge or freezer for at least an hour.
• Melt chocolate over double boiler.
• Form cake/frosting mixture into 1-inch balls.
• Poke ball with a long lollipop stick and coat in the melted chocolate.
• Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).

Steps:

• In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
• Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the "crust." Freeze until the cheesecake mixture is ready.
• While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
• Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don't burn. You want them to brown up a little though to achieve a "toasted" flavor.
• Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
• Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
• Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
• Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
• Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
• Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don't have a stand).
• Decorate with the remaining white chocolate and crushed graham crackers.
• Enjoy!

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

Steps:

• Before you begin, you will also need: 14 white sporks, 42 strands of pink and blue pull n' peel licorice, 14 medium eye sprinkles, 14 mini eye sprinkles, pink food marker, black decorating icing, 7 milano cookies, number 2 small round piping tip, and 12 ounces bright white candy melts or white chocolate for Forky inspired decorations.
• Let's start with the marshmallow fondant! The homemade kind is so easy to make, and tastes way better than anything you can buy in a store. Place the marshmallows and water in a microwave safe bowl (with plenty of room for the marshmallows to expand), and heat for 30 seconds. Stir, and microwave again for 30 seconds more. Stir until the marshmallows are smooth and completely melted.
• Add in half of the powdered sugar and stir to combine, then add the rest and the vanilla extract, and continue to mix until you cannot mix anymore. Coat a work surface and your hands with the vegetable shortening (to prevent sticking), and begin to knead the fondant on your surface until it comes together and is no longer sticky (add shortening as needed). Coat the fondant with a little more shortening and wrap it in plastic wrap before transferring to the refrigerator to chill overnight.
• To make the cheesecake pops place your Oreo cookies in the bowl of a food processor, and process until finely ground. Add the salt and process just until combined. Transfer to a medium bowl and add the cream cheese in small pieces. Mix to combine with your hands.
• Scoop out a heaping 1/2 a tablespoon, and roll between your palms to form balls. Place the cheesecake balls on a parchment lined tray, and transfer to the refrigerator to chill for at least 45 minutes. While they are setting you can begin to work on the decorations.
• The licorice should be pre cut to the right length for the arms. You will just want to gently separate 4 strands per cake pop (with the eyebrow and arms being the same color). On top of a piece of wax paper cut a 1 inch section for the eyebrow and form it into an arch. Then cut a 1 inch section of the mouth color and press the 2 cut ends together to join them. You can make this one smiling or any expression you would like. Press it into your wax paper to hold the shape. To create the arms, make 3 folds on the end of the strand of licorice and separate slightly for fingers, repeat with the other strand, and then twist the 2 arm strands together in the middle. I found it best to shape the licorice the night before decorating, and let it set on the wax paper so it's not as sticky and holds the designs better.
• Once the cake pops are fully chilled it's time to dip them! Place the candy melts or white chocolate in a heat safe bowl, and microwave at 50% power for 1 minute, stir and repeat (in 30 second intervals), until the melts are smooth and completely melted. If you need to thin them out a bit you can add paramount crystals 1 teaspoon at a time, stirring until combined. Use a toothpick to add a little of the candy melts to the spoon part of each spork and place a cheesecake ball on top gently molding to the shape of the spork. Allow the chocolate to set.
• Dip the front of each spork into the candy melts, completely covering the cheesecake ball, and gently tap the bottom of the spork against the side of the bowl to pop any air bubbles and smooth the candy. Allow to set. You can dip them all once more for an extra smooth finish. (A toothpick is a great tool if you need to remove any excess candy melts from the fork tings). Once all the pops are dipped you can transfer them back to the refrigerator while completing the decorations (the cheesecake pops can also be refrigerated overnight).
• To prepare the cookie sticks for each pop, carefully cut each milano cookie in half with a sharp kitchen knife. Then cut the halves in half once more so that you have 4 pieces (2 per pop). If you would like, you can use the knife to very carefully round out the ends of each cookie. Set aside.
• Once the fondant has chilled you can separate and roll it into 1 inch balls. Form each ball into a triangle between your fingers (and flatten the top of the triangle). Set aside.
• When you are ready to put the cake pops together re melt your candy melts to use as the "glue". Place your cheesecake pops on a piece of wax paper, and use a toothpick dipped in the candy melts to attach the eyebrow, mouth, and sprinkle eyes. Tear a tiny piece of paper towel and color it with the food marker. Dab onto either side of the mouth for cheeks.
• Attach the piping tip to your decorating icing, and pipe large pupils into the center of each sprinkle eye. Glue the arms onto the spork handle with more candy melts.
• Add the fondant triangle to the bottom of your spork handle, and use melts to attach 1 piece of the cookie to either side of the bottom (like skis). Take a million pictures of your adorable new creation, and enjoy!
• Tools and Specialty Ingredients:
• Keep in mind: Price and stock could change after publish date, and we may make money from these links.
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