For best results, ensure the cream cheese is fully softened before mixing to prevent lumps in the batter. Do not overbake the cheesecake, as this can cause it to crack. The edges should be set, but the center can still have a slight jiggle. Chilling the cheesecake thoroughly before scooping is essential for creating firm, well-shaped pops. If the coating is too thick, add a small amount of vegetable shortening to thin it out. Get creative with your toppings! Consider using crushed nuts, sprinkles, or even a drizzle of melted chocolate.
Cheesecake Pops Recipe
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PREP TIME45 mins
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COOK TIME55 mins
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TOTAL TIME6 hrs 10 mins
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SERVING24 People
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VIEWS148
Delightfully whimsical and utterly irresistible, these Cheesecake Pops transform the classic cheesecake into a playful, bite-sized treat. Each creamy sphere, perched on a lollipop stick, is a miniature masterpiece of flavor and fun.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol58 mg
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Fiber0 g
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Protein4 g
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Saturated Fat10 g
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Sodium131 mg
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Sugar15 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the sour cream, ensuring it is thoroughly blended, scraping down the sides of the bowl to incorporate everything evenly. Add the flour, vanilla extract, and salt. Mix until just combined. Add the eggs one at a time, blending well after each addition, but be careful not to overbeat the batter. (15 minutes)
03
StepPour the cheesecake batter into a 9-inch springform pan. (2 minutes)
04
StepBake in the preheated oven for 50 minutes, or until the edges of the cake are just beginning to turn a delicate golden brown. Let the cheesecake cool on a wire rack for 1 hour, then refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set. (3 hours)
05
StepOnce the cheesecake is thoroughly chilled, use a small cookie scoop to scoop out round balls of cheesecake. Gently roll each scoop into a smooth, 1 1/2-inch ball and place them on a cookie sheet lined with waxed paper. Insert a lollipop stick into the center of each cheesecake ball, pushing it in securely. Place the tray in the freezer until the cheesecake pops are firm, about 30 minutes. (1 hour)
06
StepMelt the white confectioners' coating according to the package directions. Once melted and smooth, dip each frozen cheesecake pop into the coating, ensuring it is fully covered. Immediately dip the coated pop into your desired topping, such as miniature semisweet chocolate chips or toasted coconut. (20 minutes)
07
StepPlace the coated cheesecake pops on waxed paper until the coating is completely set. Refrigerate the pops until ready to serve. Store any leftovers in the refrigerator. (30 minutes)
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Florine Nienow
Jan 17, 2025My kids helped me make these, and they had so much fun decorating them.
Laurence Huel
Jan 13, 2025Freezing the pops before dipping is key to keeping them from falling apart.
Lambert Daniel
Dec 20, 2024Next time I will try rolling them in crushed oreo cookies.
Christian Bruen
Oct 13, 2024These were a hit at my daughter's birthday party! Everyone loved the fun presentation.
Frieda Harber
Sep 28, 2024I added a few drops of lemon extract to the cheesecake batter for a zesty twist.
Graciela Hartmann
May 5, 2024I tried using dark chocolate instead of white, and it was amazing!
Andreanne Smith
Dec 26, 2023These are perfect for portion control – just one pop is enough to satisfy my sweet craving.
Christian Fay
Dec 17, 2023The recipe was easy to follow, and the cheesecake pops turned out perfectly.