How to Make Cheesecake Pops
Cheesecake pops bring a new twist to your classic desserts and make toothsome treats to share with your loved ones. These sweet, creamy, and cheesy pops make light desserts for a party or event, making them enjoyable desserts to devour on. Dunked into your favorite toppings, these cheesecake pops are sure to become a favorite.
- Makes: 24 servings
Baking the Cheesecake
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Grease and flour a 9-inch cake pan.
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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
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In a large bowl, cream the sugar and cream cheese until smooth and fluffy.
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Add the sour cream, flour, vanilla, and salt. Mix until well-combined.
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Crack in the eggs, one at a time, and cream again.
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Pour and scrape the cream cheese batter on to the cake pan.
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Bake the cake until it's golden brown, taking about 50 minutes.
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Place the cake on a wire rack to cool for about 5 minutes.
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Allow the cake to chill in the fridge for at least 3 hours.
Making the Cheesecake Pops
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Place your desired toppings into medium-sized bowls.
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Scoop out the cheesecake into round balls using a mini ice cream scoop. Ensure the balls are 1-½ inch sized.
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Place the cheesecake balls on a tray with waxed paper.
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Place a lollipop stick into the middle of each cheesecake ball.
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Freeze the cheesecake balls in the freezer for about 30 minutes.
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Melt the white chocolate. In a microwave-safe bowl, melt the white chocolate in a microwave, stirring every few seconds with a spoon. Microwave until the white chocolate fully melts and is smooth.
- You can also melt the white chocolate in a double boiler.
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Dip the cheesecake balls into the melted chocolate. Twirl the cheesecake pop around to remove any excess chocolate.
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Roll the cheesecake pops into the toppings and place them on a tray with waxed paper.
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Chill the cheesecake pops into the fridge until the chocolate hardens.
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Serve. Remove the cheesecake pops from the fridge and place them on a cake pop holder. Enjoy!
Ingredients
- 3 (8 ounces) packages cream cheese, softened
- ¾ cup white sugar
- ⅓ cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 eggs
- 10 ounces white chocolate
- Desired toppings (crushed graham crackers, chocolate chips, nuts, sprinkles, etc.)
Tips
- Consider rolling the cheesecake balls into crushed graham cracker for a cheesecake flavor.
- You can also dip the pops into caramel topping or white confectioners' coating.
Warnings
- Take caution not to overbake the cheesecake. It burns quickly and can brown rapidly.
Things You'll Need
- Oven
- Non-stick greasing spray
- 9 inch cake pan
- Large bowl
- Electric blender
- Rubber spatula
- Wire rack
- Waxed paper
- Fridge
- Tray
- Freezer
- Medium-sized bowls
- Mini ice cream scoop
- Lollipop sticks
- Microwave-safe bowl
- Microwave
- Cake pop holder
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