Rainbow Sprinkle Cheesecake Pops
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 3 8oz package cream cheese, softened
  • ¾ cup sugar
  • ⅓ cup sour cream
  • 3 tbsp. flour
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 3 eggs
  • rainbow color lollipop sticks
  • 10-12 oz white chocolate confectioners coating
  • rainbow sprinkles
  • springform pan
Instructions
  1. Preheat oven to 350 degrees.
  2. cream cheese and sugar in a large mixing bowl with a Kitchenaid stand mixer (or hand mixer).
  3. Add sour cream and mix well.
  4. Add flour, salt and vanilla and mix well.
  5. Add eggs one at a time mixing in between.
  6. Pour batter into 9-inch springform pan.
  7. Bake for 45-50 minutes. The edges of the cheesecake should become browned.
  8. Cool on a wire rack for about an hour.
  9. Place in the refrigerator for a min of 3 hours but preferably overnight.
  10. Using a cookie or ice cream scoop or a small spoon roll out round balls of cheesecake about 1½ inches.
  11. place on a cookie sheet lined with waxed paper.
  12. Push lollipop sticks into cake balls.
  13. Place sheet in freezer for about 30 minutes.
  14. Meanwhile melt confectioners coating in microwave. Place chocolates in a microwave safe bowl and place in microwave in 30 second increments stirring in between until fully melted.
  15. Dip each cheesecake pop into the coating and twirl to coat.
  16. Dip into a shallow dip of rainbow sprinkles.
  17. Place on a cookie sheet lined with wax paper.
  18. Keep in refrigerator until ready to serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/rainbow-sprinkle-cheesecake-pops/