It's PRIDE weekend in Columbus! Today I wanted to share these tasty Rainbow Sprinkle Cheesecake Pops. Cheesecake Pops may seem intimidating to make, however they're actually pretty easy. You just have to plan ahead as each step requires a good amount of time and without giving them the proper time they won't form correctly and will end up falling apart. I made the ones pictured for a friend's baby shower (which is why the sticks are all blue and pink). For Pride I'd recommend using rainbow colored sticks as well as sprinkles. 🙂
You'll start by making your cheesecake and allowing it to fully cool. Having a Kitchenaid Mixer makes this process a lot easier, however a handhold mixer will work as well.
I like to refrigerate the cheesecake overnight. The following morning use a cookie or ice cream scoop to roll out round balls of cheesecake sticking the lollipop sticks inside. Freeze them for about 30 minutes then dip in melted confectioners' white chocolate coating. Dip into a shallow bowl of sprinkles and place on waxed paper to dry. Store in the refrigerator until ready to serve! Have a safe and fun Pride weekend!
- 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
- Preheat oven to 350 degrees.
- cream cheese and sugar in a large mixing bowl with a Kitchenaid stand mixer (or hand mixer).
- Add sour cream and mix well.
- Add flour, salt and vanilla and mix well.
- Add eggs one at a time mixing in between.
- Pour batter into 9-inch springform pan.
- Bake for 45-50 minutes. The edges of the cheesecake should become browned.
- Cool on a wire rack for about an hour.
- Place in the refrigerator for a min of 3 hours but preferably overnight.
- Using a cookie or ice cream scoop or a small spoon roll out round balls of cheesecake about 1½ inches.
- place on a cookie sheet lined with waxed paper.
- Push lollipop sticks into cake balls.
- Place sheet in freezer for about 30 minutes.
- 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.
- Dip each cheesecake pop into the coating and twirl to coat.
- Dip into a shallow dip of rainbow sprinkles.
- Place on a cookie sheet lined with wax paper.
- Keep in refrigerator until ready to serve.
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