Best Cheesecake Lollipop Sticks Recipes

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CHEESECAKE LOLLIPOP STICKS



Cheesecake Lollipop Sticks image

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

24 ounces cheesecake filling, PHILADELPHIA Ready-To-Eat
1/2 cup walnuts, finely chopped nuts
1/2 cup pecans, finely chopped
1 (12 ounce) package white chocolate chips, melted
1 (12 ounce) package semi-sweet chocolate chips, melted
1 cup caramel topping
1 (12 ounce) package butterscotch chips
1 (12 ounce) package toffee pieces
24 lollipop sticks

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

CHEESECAKE POPS



Cheesecake Pops image

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

Provided by Cher

Categories     Desserts     Cakes     Cake Pops

Time 6h10m

Yield 24

Number Of Ingredients 11

3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅓ cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
3 eggs
24 lollipop sticks
10 ounces white confectioners' coating
miniature semisweet chocolate chips
toasted coconut

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.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 16.4 g, Cholesterol 57.9 mg, Fat 15.6 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 130.5 mg, Sugar 14.5 g

CHEESECAKE POPS



Cheesecake Pops image

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.

NO RECIPE RECIPE: CHOCOLATE-DIPPED CHEESECAKE LOLLIPOPS



NO RECIPE RECIPE: Chocolate-Dipped Cheesecake Lollipops image

Provided by Aida Mollenkamp

Categories     dessert

Number Of Ingredients 6

crushed malt balls
crushed toffee
chopped roasted and salted peanuts
chopped toasted hazelnuts
cocoa nibs
crushed chocolate-covered espresso beans

Steps:

  • With a melon baller or a very small ice cream scoop, scoop 1 1/2-inch balls of cheese cake and arrange them on a parchment paper lined baking sheet. Secure a lollipop stick into each cheesecake ball and freeze for about 2 hours.
  • Dip the cheesecake lollipops in the melted chocolate, letting any excess drip off. Then roll the lollipop in any toppings of your choice. Arrange them on parchment paper lined baking sheet to harden for a few minutes. Transfer to a serving platter and serve immediately.

CHOCOLATE-COVERED CHEESECAKE TREES



Chocolate-Covered Cheesecake Trees image

Deck your dessert table with creamy cheesecake triangles covered with a rich chocolate coating. Keep some in the freezer for drop-in holiday guests!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h15m

Yield 28

Number Of Ingredients 13

1 cup chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1 teaspoon vanilla
2 eggs
28 paper lollipop sticks or flat wooden sticks with round ends
3 1/2 cups semisweet chocolate chips (from 24-oz bag)
3 tablespoons shortening
2 oz vanilla-flavored candy coating (almond bark), chopped
1/2 teaspoon vegetable oil
Betty Crocker™ green gel food color, if desired

Steps:

  • Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs. Pour over crust.
  • Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.
  • Remove cheesecake from pan by lifting foil. Cut lengthwise into four long pieces. Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles. Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.
  • Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth. Place in medium bowl.
  • Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on waxed paper.
  • In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute, stirring every 15 seconds, until melted. Stir in food color. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over trees to look like garland. Store covered in freezer.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Tree, Sodium 90 mg, Sugar 18 g, TransFat 1/2 g

CHEESECAKE POPS



Cheesecake Pops image

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

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 cup graham cracker crumbs
45 lollipop sticks (4 inches long)
3 packages (10 to 12 ounces each) white baking chips
3 tablespoons shortening
Toppings: Grated coconut, grated chocolate and assorted sprinkles

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



Cheesecake Lollipops image

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

1 cheesecake, slightly thawed
24 lollipop sticks or 24 wooden popsicle sticks
1/2 cup toffee pieces
8 ounces semisweet chocolate, chopped

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 BALLS



Cheesecake Balls image

Provided by Nancy Fuller

Categories     dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 7

1/2 leftover 9-inch cheesecake, chilled
8 ounces chocolate candy melts
1 1/2 teaspoons vegetable oil
1/4 cup finely chopped chocolate-covered peanut butter candy, such as Reese's Pieces
1/4 cup finely chopped candy-coated chocolate, such as M and Ms
1/4 cup finely chopped salted peanuts
1/4 cup crushed toffee brickle

Steps:

  • Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
  • Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
  • Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

CHEESECAKE LOLLIPOPS



Cheesecake Lollipops image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 1 half-sheet pan, approximately 100 Cheesecake Lollipops

Number Of Ingredients 5

3 pounds cream cheese
24 ounces sugar
2 ounces cornstarch
12 ounces sour cream
6 eggs

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.

BLUEBERRY CHEESECAKE POPS



Blueberry Cheesecake Pops image

Tiny cheesecake squares on a stick are adorable and every bit as delicious as classic blueberry cheesecake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 36

Number Of Ingredients 11

1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
3 tablespoons sugar
2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
2 eggs
1/2 teaspoon vanilla
1/3 cup blueberry preserves
1/4 cup canola oil
36 paper lollipop sticks

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix graham cracker crumbs, butter and 3 tablespoons sugar with fork until crumbly. Press mixture in bottom of pan. Bake 10 minutes or until set.
  • Meanwhile, in large bowl, beat cream cheese, 2/3 cup sugar and the flour with electric mixer on medium speed 2 minutes or until smooth. Add eggs, one at a time, beating until blended. Stir in vanilla. Pour mixture over crust. Drop rounded teaspoonfuls of blueberry preserves over cream cheese mixture; swirl with knife.
  • Bake 50 to 60 minutes or until center of cheesecake is set. Run spatula around edge of pan to loosen. Cool completely in pan on cooling rack, about 2 hours.
  • Line cookie sheet with waxed paper. Use foil to lift cheesecake out of pan; place on cookie sheet. Freeze until firm, about 1 hour. Cut cheesecake into 36 (1 1/4-inch) squares; keep refrigerated.
  • For each pop, insert lollipop stick into 1 cake square no more than halfway; keep refrigerated.

Nutrition Facts : Calories 172, Carbohydrate 17 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 75 mg

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