Description

Creamy baked cheesecake is transformed into delightful handheld treats dipped in smooth white chocolate. Perfect for parties, these bite-sized pops offer a rich, tangy center with a satisfyingly crisp outer shell and crunchy toppings.

Ingredients

3 (8-ounce) packages 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
3 large eggs
1 pound white confectioners’ coating or candy melts
1/2 cup miniature semisweet chocolate chips
1/2 cup toasted coconut

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
In a large bowl, beat the softened cream cheese and sugar until smooth, then blend in the sour cream.
Mix in the flour, vanilla, and salt before adding the eggs one at a time, beating well after each addition.
Pour the batter into the springform pan and bake for 50 minutes or until the center is set; allow it to cool on a wire rack for 1 hour.
Refrigerate the cheesecake for at least 3 hours or overnight until completely firm.
Scoop the chilled cheesecake into 1½-inch balls, roll into spheres, and place on a baking sheet lined with waxed paper.
Insert a lollipop stick into each ball and freeze for 30 minutes to secure the sticks.
Melt the white confectioners’ coating and dip each pop to cover, immediately adding chocolate chips or toasted coconut before the coating sets.
Store the finished pops in the refrigerator until ready to serve.

Notes

To ensure a smooth finish, tap the lollipop stick gently against the side of the bowl after dipping to remove any excess coating. If you plan to make these for a specific event, the cheesecake base can be baked up to two days in advance and kept refrigerated until you are ready to scoop and dip.

Prep Time: 40 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American