Cheesecake Lollipop Food

CHEESECAKE POPS

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.

CHEESECAKE POPS

Steps:

• Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes. Cut a frozen cheesecake into 1-inch cubes. Gently press a lollipop stick halfway into each cube. Dip in the chocolate and roll in sprinkles and/or coconut, if desired.

CHEESECAKE LOLLIPOPS

Steps:

• 1. In a large bowl, add milk and cheesecake filling mix. With mixer on low speed, beat til mixed. Increase speed to medium and beat about 3 minutes or til thick. Stir in crushed cookies. Cover bowl and refrigerate at least 1 hour.
• 2. Line baking sheet with parchment. With moistened hands, roll cheesecake mixture by tablespoonfuls into 30 balls and put on prepared baking sheet. Insert lollipop stick into each ball.freeze about 2 to 3 hours, or til firm.
• 3. In small pan on low, melt chocolate chips and shortening, stirring til smooth. Spread out garnishes on parchment.
• 4. Remove pops from freezer. Carefully dip each pop into melted chocolate, turning to coat, then roll in your choice of garnishes and return to baking sheet. Freeze at least 2 hours or till ready to serve. Makes 30 lollipops.

CHEESECAKE POPS

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.

CHEESECAKE LOLLIPOP STICKS

Steps:

• Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.
• Place each pecans and walnuts in a separate shallow bowl or dish.
• Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
• Melt butterscotch chips in separate bowl -- whisk until smooth.
• Melt Toffee bits in a separate bowl -- whisk until smooth.
• Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.
• With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.
• Place in freezer for about 10 minutes to firm up again.
• Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits.
• Place back in freezer to firm.
• Can be left in freezer standing upright and then taken out and refrigerated until ready to serve.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
• Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
• Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
• Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
• 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
• Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
• Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

NO RECIPE RECIPE: CHOCOLATE-DIPPED CHEESECAKE LOLLIPOPS

Steps:

• With a melon baller or a very small ice cream scoop, scoop 1 1/2-inch balls of cheese cake and arrange them on a parchment paper lined baking sheet. Secure a lollipop stick into each cheesecake ball and freeze for about 2 hours.
• Dip the cheesecake lollipops in the melted chocolate, letting any excess drip off. Then roll the lollipop in any toppings of your choice. Arrange them on parchment paper lined baking sheet to harden for a few minutes. Transfer to a serving platter and serve immediately.

CHEESECAKE LOLLIPOPS

Steps:

• Preheat oven to 275 degrees F.
• Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.
• After all items are well mixed, a flavor element can be added to the cheesecake (i.e. 500 g of mango puree, or any other type of puree, or pieces of items such as coconut).
• Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in the oven until it sets (but it shouldn't have any color). Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and cut into squares (or any other shape). Spear each piece with a thin bamboo skewer.

NO-BAKE PEANUT BUTTER CHEESECAKE POPS

Steps:

• Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
• Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
• Place the peanuts in a small bowl. Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer. Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.

CHEESECAKE LOLLIPOPS

Steps:

• Place entire cheesecake in bowl of electric mixer and whip until it is a creamy consistency and the graham crust has been thoroughly incorporated.
• Using a large melon baller, scoop "lollipops" onto a cookie sheet lined with parchment paper or wax paper.
• Alternately, transfer mixture to a pastry bag and pipe into quarter size balls cookie sheet lined with parchment paper or wax paper. (If mixture is too soft to scoop or pipe, place in refrigerator until it is a firmer consistency and able to hold its shape.)
• Insert a lollipop stick into each ball.
• Place tray in freezer to chill.
• Over a double boiler place semi-sweet chocolate and stir until melted.
• Remove lollipops from freezer and dip cheesecake pop into semi sweet chocolate and then into toffee bits. Return to tray to set.
• Note: The flavor and color possibilities are endless-so have fun! You can use white chocolate with red and green food coloring, dark chocolate, and a variety of different candies and nuts for decoration.

CHOCOLATE-COVERED PUMPKIN CHEESECAKE POPS

Steps:

• Heat oven to 350°F with rack in middle. Oil pie plate.
• Beat cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, then beat in egg until combined. Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.
• Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes. Transfer to a rack to let cool completely. (Cheesecake will set completely as it cools.)
• Cover cheesecake with a round of wax paper or parchment then wrap in plastic and chill until cold, at least 3 hours.
• Scoop out pumpkin cheesecake, packing cheesecake in ice cream scoop each time and leveling it off, then releasing it, flat side down, onto 2 small, wax paper-lined rimmed baking sheets. Freeze until frozen solid, at least 1 hour.
• Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.
• Working with one pan of cheesecake balls at a time (and keeping the other pan frozen), rest a cheesecake scoop on a fork and lower it into chocolate, then spoon chocolate over it to coat it completely. Let excess chocolate drip off, then scrape bottom of fork against edge of bowl and return coated ball, flat-side down, to wax paper-lined pan. Sprinkle with graham cracker crumbs and push a lollipop stick 3/4 inch through ball. Repeat with remaining balls on first baking sheet. (If cheesecake begins to soften, return to freezer to harden.) Refrigerate finished pops.
• Melt remaining chocolate in another small deep bowl in same manner and coat remaining cheesecake balls.
• Keep pops refrigerated or frozen until serving.