Cheesecake Party Pops
Cheesecake Party Pops
Rich, creamy cheesecake rolled into individual servings on sticks and coated with vanilla candy melts.
For the Cheesecake:
- 3 250- gram bars cream cheese (softened)
- 1 cup 200 g sugar
- 3 eggs (lightly beaten)
- 1 cup 240 ml sour cream
- 2 teaspoons 10 ml *Princess Cake & Cookie Bakery Emulsion
- 1/4 teaspoon salt
- 1/3 cup 45 g all-purpose flour
For the Coating:
- 3 283- gram bags of Wilton Colorburst Pastel Candy Melts
You will also need:
- Waxed paper
- 36 lollipop sticks (6-inch)
- Washi tape (sticky paper tape aka crafting tape of your choice for flags, optional)
Bake the Cheesecake:
- Preheat oven to 350°F. Line the bottom of an 8 or 9-inch round springform pan with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth, about 1 minute. Add eggs gradually, beating well after each addition. Stop mixer and scrape sides of bowl, when necessary.
- Turn the mixer back on and add the sour cream, followed by the flavouring and salt. Sprinkle in the flour and beat until incorporated, about 30 seconds. Use a rubber spatula to ensure the mixture is well combined, including the very bottom of the bowl.
- Pour the batter into prepared cake pan and bake on top of a baking sheet until the centre of cake is set (not jiggly) and top just begins to brown, about 40-45 minutes. Top of cake will crack.
- Let cake cool in pan on a wire rack, then chill covered loosely with plastic wrap, for at least 5 hours, or overnight if possible.
Make the Pops:
- If making the flags for the pops, cut a piece of washi tape approximately 3-inches long and wrap around the top of the stick, making sure the edges line up before you press it down and adhere the two sides together. Use a sharp pair of scissors to snip a "v" shape from the end. Repeat with all of the sticks.
- Remove cheesecake from refrigerator and release outer ring of springform pan. Trim any top or edge crust off using a small, sharp knife. (Ideally there are no brown pieces anywhere on the cake.) Using a tablespoon or small stainless steel cookie scoop (35 mm/1 tablespoon capacity), spoon out 1 ball at a time from the cheesecake, rolling with your hands to create a uniform ball (you will likely have to wipe your hands with a clean, damp cloth after every few) like you would a meatball, and place on waxed-paper-lined baking sheet. Repeat until your baking sheet is full and continue with a second baking sheet until you have used up all of the cheesecake.
- Place 1/4 cup of the candy melts in a small microwave-safe bowl or ramekin and microwave until just melted (do not let them burn), about 20 seconds. Stir until smooth. Dip the end of each lollipop stick into the melted chocolate (about 1/2-inch) and insert straight down into the cheesecake ball about 2/3 of the way down. Repeat until you have a stick in every ball. Chill trays for at least 3 hours, or freeze for about 2 hours (but no longer -- you don't want them frozen).
- Once the cheesecake pops have been well-chilled and are firm to the touch, fill a microwave-safe bowl or measuring cup (I use a 1-cup glass measuring cup) with candy melts and heat in microwave until melted. Begin with microwaving for 1 minute, stir, then pop back in microwave for 20 second intervals, stirring after each one. Be careful not to burn them.
- Remove one tray of the pops from the fridge/freezer and start dipping one at a time, dunking straight down then lifting straight up and out carefully. Holding the pop over the bowl, let excess coating drip back in. Place coated pop stick side up on a fresh piece of wax paper to set. Repeat until you have coated each one.
*If you can't get Princess Cake & Cookie Bakery Emulsion you can substitute it with 2 teaspoons (10 ml) pure vanilla extract and 1 tablespoon (15 ml) lemon juice.
- I love using Princess Cake & Cookie Bakery Emulsion in place of vanilla for cheesecake (and oodles of other recipes! For my banana chocolate version I used the same cheesecake recipe, but replaced with Princess Bakery Emulsion with Banana Bakery Emulsion, coated the pops in dark chocolate melts and made little banana flags for the sticks.
- You can also substitute the emulsion for pure vanilla extract and a tablespoon (15 ml) of lemon juice.
- I use this 9-inch Springform Pan for the cheesecake.
- You could use store-bought cheesecake, but just be sure to avoid the graham crust when rolling the balls.
- I use this small Stainless Steel Scoop for making the actual cheesecake "balls."
- I used Wilton Colorburst Candy Melts for these Cheesecake Party Pops and 6-inch Lollipop Sticks.
- You can make the cheesecake up to two days in advance (keep refrigerated) and the cheesecake pops up to 2 weeks in advance and keep frozen. I recommend keeping them in large plastic resealable bags closed with the exception of a small opening (so they're not airtight). Simply pull from freezer and pop into fridge until ready to use. You could also make up to 2 days ahead if you want to simply leave them in refrigerator.
- For the party flags, I used pink polka dot washi tape folded over the top of each stick and snipped a "v" out of each one. I bought mine at Michael's, but I have also seen this pink dotted pattern of tape on Etsy. So quick and easy!
- Rosie Alyea