Cheesecake Lollipop Recipes

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.

BLUEBERRY CHEESECAKE POPS

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.

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.

CHEESECAKE LOLLIPOPS

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.

CHEESECAKE LOLLIPOPS

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.

BEST CLASSIC CHEESECAKE RECIPE

Steps:

• Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
• If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
• Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
• Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

NO-BAKE CHEESECAKE

Steps:

• Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

CHEESECAKE 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.

HALLOWEEN 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° until center is almost set, 45-50 minutes. 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 separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator.

CHEESECAKE LOLLIPOP RECIPE

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. 24-30 servings

CHEESECAKE LOLLIPOPS

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.