Description

These delightful Cheesecake Push Pop Cakes offer a fun and portable way to enjoy the rich, creamy flavor of classic cheesecake without the fuss of a water bath. Perfect for parties, these bite-sized treats are dipped in a smooth coating and finished with your favorite toppings for a whimsical dessert experience.

Ingredients

24 ounces 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
12 ounces white confectioners’ coating
Miniature chocolate chips, toasted coconut, or sprinkles for topping

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Instructions

Preheat your oven to 350 degrees F (175 degrees C).
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
Mix in the sour cream, flour, vanilla, and salt until well blended, then add eggs one at a time, beating after each addition.
Pour the batter into a 9-inch springform pan and bake for 50 minutes until the edges are golden.
Cool the cake on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight.
Scoop the chilled cheesecake into 1 1/2-inch balls using a small cookie scoop and roll them gently by hand.
Insert a lollipop stick into each ball and freeze on a tray lined with waxed paper for 30 minutes.
Melt the confectioners’ coating, dip each chilled pop, and immediately apply toppings before the coating sets.

Notes

For the smoothest dipping experience, ensure the cheesecake balls are very cold and work in small batches so they don’t soften too much while you’re decorating. If the white coating is too thick, adding a teaspoon of coconut oil can help it reach a better dipping consistency.

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