Description

These bite-sized cheesecake treats offer a sophisticated twist on the classic cake pop, featuring a dense, creamy interior and a crisp confectioners’ shell. Perfectly engineered for stability and portability, they make for an elegant and crowd-pleasing dessert at any gathering.

Ingredients

16 oz full-fat brick cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
12 oz confectioners’ coating
1/2 cup toasted coconut or mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large bowl, beat the softened cream cheese and sugar for 2–3 minutes until smooth, then mix in the sour cream, flour, vanilla, and salt.
Incorporate the eggs one at a time, beating well after each addition, then pour the batter into the prepared pan and bake for 50 minutes.
Cool the cake on a wire rack for 1 hour before refrigerating for at least 3 hours or overnight to ensure it is firm enough to scoop.
Portion the cold cheesecake into 1½-inch balls using a scoop, roll them smooth, insert a lollipop stick into each, and freeze for 30 minutes.
Melt the coating in a deep vessel, dip each frozen pop to coat, immediately add toppings like coconut or chips, and let set on waxed paper.

Notes

To ensure a perfectly smooth finish, use a deep, narrow glass for melting your coating; this allows you to submerge the entire pop in one motion without using excessive chocolate. If you notice the cheesecake softening while you work, return the tray to the freezer for 10 minutes to maintain structural integrity.

Prep Time: 25 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American