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
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 LOLLIPOPS
These are so easy and so good. And you can decorate them for any season or occasion.Source: Unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. In a large bowl, add milk and cheesecake filling mix. With mixer on low speed, beat til mixed. Increase speed to medium and beat about 3 minutes or til thick. Stir in crushed cookies. Cover bowl and refrigerate at least 1 hour.
- 2. Line baking sheet with parchment. With moistened hands, roll cheesecake mixture by tablespoonfuls into 30 balls and put on prepared baking sheet. Insert lollipop stick into each ball.freeze about 2 to 3 hours, or til firm.
- 3. In small pan on low, melt chocolate chips and shortening, stirring til smooth. Spread out garnishes on parchment.
- 4. Remove pops from freezer. Carefully dip each pop into melted chocolate, turning to coat, then roll in your choice of garnishes and return to baking sheet. Freeze at least 2 hours or till ready to serve. Makes 30 lollipops.
NO RECIPE RECIPE: CHOCOLATE-DIPPED CHEESECAKE LOLLIPOPS
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.
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
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