Ingrédients pour Decadent Cheesecake Pops Or Balls
- 16 ounces (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- Sour Cream
- Vanilla Extract
- 2 large eggs
- 1 ½ cups graham cracker crumbs (or chocolate graham crackers, crushed)
- 6 ounces white chocolate chips
- 2 tablespoons shortening
- Candy Sprinkles
- Lollipop Sticks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Decadent Cheesecake Pops Or Balls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Decadent Cheesecake Pops Or Balls
- Line a 9-inch springform pan with parchment paper, ensuring it extends slightly over the sides for easy removal. Lightly grease the parchment paper and pan sides with cooking spray.
- In a large bowl, beat together 16 ounces (2 packages) of cream cheese and ¾ cup granulated sugar until completely smooth and creamy.
- Beat in 1 cup sour cream and 1 teaspoon vanilla extract until well combined.
- Add 2 large eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Pour the batter into the prepared springform pan.
- Place the pan on a baking sheet to catch any spills. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Let the cheesecake cool on a wire rack for 10 minutes. Run a thin knife around the edges of the pan to loosen the cheesecake.
- Cool completely for at least 1 hour, then cover and freeze overnight.
- Remove the cheesecake from the freezer and let it stand at room temperature for 30 minutes to soften slightly. Meanwhile, crush 1 ½ cups of graham cracker crumbs (or chocolate graham crackers) in a shallow dish.
- Working quickly, scoop out 1-inch balls of cheesecake. Roll each ball in the graham cracker crumbs, insert a lollipop stick, and place them on a sheet of waxed paper lined baking sheet.
- Freeze the pops for 1 hour to re-firm.
- In a microwave-safe bowl, melt 6 ounces of white chocolate chips and 2 tablespoons of shortening at 70% power in 30-second intervals, stirring until smooth. Prepare your desired toppings in separate bowls.
- Dip each frozen cheesecake pop into the melted chocolate, allowing excess to drip off. Then, roll in your chosen toppings.
- Let the pops cool completely on the waxed paper before storing in an airtight container in the refrigerator.
- Enjoy your decadent cheesecake pops!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
76g
Fat
41g
Carbs
6g
