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

Time 2h

Yield 45 cheesecake pops.

Number Of Ingredients 10

Ingredients

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.