Raspberry Cheesecake Pops Recipes

RASPBERRY CHEESECAKE POPS

Raspberry Cheesecake Pops image

Make and share this Raspberry Cheesecake Pops recipe from Food.com.

Provided by internetnut

Categories Frozen Desserts

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces reduced-fat cream cheese, softened
1 cup confectioners' sugar
1 cup cold skim milk
1 tablespoon vanilla extract
12 ounces frozen raspberries

Steps:

To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
In a food processor, blend cream cheese and sugar until smooth. Add milk and vanilla and process until creamy. Blend in raspberries to make a chunky mixture.
Divide mixture into paper cups. Cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
Place muffin tin in freezer for at least 4 hours, or until frozen solid.
Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.

Nutrition Facts : Calories 185, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.5, Sodium 102.8, Carbohydrate 30, Fiber 1.9, Sugar 24.2, Protein 4.5

CHEESECAKE POPS

Cheesecake Pops image

A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends.

Provided by Cher

Categories Desserts Cakes Cake Pops

Time 6h10m

Yield 24

Number Of Ingredients 11

Ingredients

3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅓ cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
3 eggs
24 lollipop sticks
10 ounces white confectioners' coating
miniature semisweet chocolate chips
toasted coconut

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.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 16.4 g, Cholesterol 57.9 mg, Fat 15.6 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 130.5 mg, Sugar 14.5 g

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