Raspberry Cheesecake Pops Recipes

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:

• Whisk together the mascarpone, yogurt, milk and 2 tablespoons of the sugar until smooth and creamy.
• Gently fold in the crushed graham crackers. Set aside.
• In a food processor or blender, blend together the frozen raspberries, lemon juice and remaining sugar until they are well combined and form an icy granita-like consistency.
• Very gently fold the raspberries into the cheesecake mixture.
• Spoon into popsicles molds and freeze for half an hour, then add the popsicle sticks.
• Freeze for at least two more hours, or overnight.

Steps:

• To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
• In a food processor, blend cream cheese and sugar until smooth. Add milk and vanilla and process until creamy. Blend in raspberries to make a chunky mixture.
• Divide mixture into paper cups. Cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
• Place muffin tin in freezer for at least 4 hours, or until frozen solid.
• Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.