Chocolate Dipped Cheesecake Pops Recipes

Steps:

• Beat Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
• Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.
• Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix. Freeze an additional 2 hours or until chocolate is set.

Steps:

• Line a baking sheet with wax paper. Remove cheesecake from freezer, thaw for 5 minutes. Cut cheesecake into 22-24 pieces. Press pieces of cheesecake including the crust into the ice cream scoop. Working quickly, shape into 1 1/2" balls. Press one lollipop stick into each cheesecake ball. Place on waxed paper. Store in freezer until ready to dip in chocolate. Microwave the chocolate and shortening in a medium, uncovered safe bowl on high for 1 minute; stir then return if necessary to microwave for 10-15 second intervals, stirring just until melted. Dip frozen cheesecake pops into melted chocolate, shaking off excess. Immediately decorate with sprinkles or mini semi sweet morsels. Work quickly, repeat with remaining pops. Freeze until ready to use. Allow to soften 5-10 minutes before serving. Dip

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.

Steps:

• Preheat oven to 350°F Line a 9x13 -inch baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan,.
• CRUST:.
• Mix crust ingredients until mixture resembles coarse crumbs. Mixture will be very dry. Press into dish.
• CHEESECAKE:.
• Beat cream cheese and condensed milk until smooth and creamy. Beat in yogurt. Add eggs, one at a time, beating well after each addition. Add vanilla, flour and white chocolate. Pour over crust.
• Bake in preheated oven 30 minutes or until top is golden brown and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or overnight.
• ASSSEMBLY:.
• Cut cake into 3/4 inch cubes. Roll into balls or leave as cubes, (or both!) Place on a parchment-lined baking sheet, Carefully insert lollipop sticks into cheesecake. Freeze uncovered until solid, about 1 hour. Dip frozen cheesecake pop into melted chocolate. Place any decorations on immediately as chocolate will harden quickly. Continue with remaining 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.