Easy Cheesecake Pops Recipe

Ingredients

• 3 (8 ounce) packages cream cheese, softened
• 0.75 cup sugar
• 0.33 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 0.25 teaspoon salt
• 3 eggs eggs
• 24 lollipop sticks
• 10 ounces white confectioners' coating
• miniature semisweet chocolate chips
• toasted coconut

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Add sour cream and mix, scraping the sides of the bowl to ensure it's well blended. Incorporate flour, vanilla, and salt until just combined. Add eggs one at a time, beating thoroughly after each addition. Pour the batter into a 9-inch springform pan.
3. Bake in the preheated oven for 50 minutes, or until the edges of the cake start to turn golden brown. Let it cool on a wire rack for 1 hour, then refrigerate for at least 3 hours or preferably overnight.
4. Using a small cookie scoop, scoop out round balls of cheesecake. Roll each scoop into 1 ½-inch balls and arrange them on a cookie sheet lined with waxed paper. Insert lollipop sticks into each cheesecake ball. Place in the freezer for about 30 minutes to firm up.
5. Melt white confectioners' coating (or semi-sweet chocolate). Dip each frozen cheesecake pop into the melted coating, then immediately into your favorite toppings. Place on waxed paper and refrigerate until the coating has set.

Nutrition

• Calories: 217 kcal
• Fat Content: 16 g
• Fiber Content: 0 g
• Sugar Content: 15 g
• Sodium Content: 131 mg
• Protein Content: 4 g
• Cholesterol Content: 58 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g