How to Make Smart Pop Kettle Corn Mini Bags

Cheesecake Pops

Each bag has 100 calories, 2 g.

Recipe Summary Cheesecake Pops

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

Ingredients | Smart Pop Kettle Corn Mini Bags

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

Directions

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.

You can use mini chocolate chips, toasted coconut, nuts or sprinkles or dip the pops into caramel topping.

Info | Smart Pop Kettle Corn Mini Bags

prep: 45 mins cook: 55 mins additional: 4 hrs 30 mins total: 6 hrs 10 mins Servings: 24 Yield: 24 pops

TAG : Cheesecake Pops

Desserts, Cakes, Cake Pops,