Description
Delicious cheesecake bites on a stick, perfect for parties or a sweet treat.
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- For Coating:
- 8 oz chocolate (dark, milk, or white, chopped)
- 1 tablespoon coconut oil (optional, for smoothness)
- Sprinkles or crushed cookies (optional, for decoration)
- For Assembly:
- Lollipop sticks or popsicle sticks
Instructions
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Add the sour cream and heavy cream, mixing until the mixture is creamy and smooth.
- Using a small cookie scoop or tablespoon, scoop the cheesecake mixture and roll it into balls.
- Place each ball on a parchment-lined baking sheet and insert a lollipop stick into the center of each ball.
- Freeze the cheesecake pops for at least 2 hours until firm.
- In a microwave-safe bowl, combine the chopped chocolate and coconut oil if using. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
- Remove the cheesecake pops from the freezer and dip each pop into the melted chocolate, allowing excess chocolate to drip off.
- If desired, sprinkle with crushed cookies or sprinkles before the chocolate sets.
- Place the coated cheesecake pops back on the parchment-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.
- Serve the cheesecake pops chilled and enjoy.
Notes
- Use different types of chocolate for variety.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Freezing and dipping
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg