Best Cherry Cheesecake Cake Pops Recipes

CHERRY-CHEESECAKE CELEBRATION BOMBE

Steps:

• Sponge Cake: Preheat oven to 350°F. Brush a 10-inch round cake pan with oil. Line bottom with parchment; brush parchment. Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/4 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into oil mixture just until combined.
• In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar; continue beating until stiff, glossy peaks form, about 2 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no streaks remain. Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until cake is pale golden and top springs back when lightly pressed, 15 to 17 minutes. Let cool 15 minutes in pan on a wire rack, then turn cake out onto rack, remove parchment, and let cool completely.
• Cherry-Cookie Crumb: Pulse cookies, cherries, and granulated sugar in a food processor until finely ground. Add butter; pulse until texture resembles wet sand (you should have 2 packed cups). Transfer to a bowl, or refrigerate in an airtight container up to 1 week.
• Cream-Cheese Filling: Line a 10-inch-diameter mixing bowl (10-to-12-cup volume) with plastic wrap, leaving a long overhang on all sides. Beat cream cheese on medium-high until light and fluffy, about 2 minutes. Beat in condensed milk. In another bowl, whisk cream and vanilla to soft peaks. Fold into cream-cheese mixture to combine. Transfer to prepared mixing bowl, smoothing top with an offset spatula. Sprinkle evenly with 1 cup cookie-crumb mixture. Transfer to freezer.
• Cherry Ice Cream: Combine cherries, corn syrup, and cornstarch in a medium saucepan. Bring to a boil, stirring a few times. Boil until juices thicken slightly, about 1 minute. Transfer to a bowl and refrigerate until cool, about 30 minutes (or cool quickly over an ice-water bath). Temper ice cream in refrigerator until softened but not melting, about 20 minutes.
• Transfer ice cream and chilled cherry mixture to a food processor. Pulse just until combined and no streaks of ice cream remain. Pour into bowl in freezer, smoothing top. Top with sponge cake. Cover cake with plastic over-hang and freeze until firm, at least 8 hours and up to 5 days.
• Dip bowl in a hot-water bath 10 seconds. Wipe bowl dry and invert onto a cake plate. Remove bowl and plastic wrap. Using your hands, press remaining cookie-crumb mixture evenly over cream-cheese filling (remove any crumb mixture that falls onto plate with a pastry brush). Cut into wedges and serve immediately, or wrap in plastic and return to freezer until ready to serve, up to 3 days.

CHEERY CHERRY POPS

Steps:

• Make cake mix as directed on box, using water, oil and egg whites. Stir in cherries and juice. Bake as directed for 13x9-inch pan. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
• Remove from refrigerator a few at a time. Dip cake balls into melted candy to cover; tap off excess. Gently poke licorice piece into top of cake ball for stem. Poke opposite end of stick into foam block. Let stand until set. Pipe leaves with green icing.

CHEESECAKE POPS

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.

CHEESECAKE POPS

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.

CHEESECAKE POPS

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.