pamperedalf
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chefann said:I know someone who just used the tubs of cheesecake filling from Philly brand. She scooped them (small scoop), put them on a sheet pan and into the freezer for a couple of minutes to firm up, then inserted sucker sticks and dipped them in chocolate.
To make the cheesecake lollipop recipe, you will need cream cheese, sugar, eggs, graham cracker crumbs, and lollipop sticks. Begin by mixing the cream cheese and sugar until smooth, then add in the eggs one at a time. Once well combined, stir in the graham cracker crumbs. Roll the mixture into small balls, insert a lollipop stick into each one, and freeze for 15 minutes. Dip the frozen balls into melted chocolate and refrigerate until ready to serve.
Yes, you can use any type of cookie you prefer for the crust. Some popular options include Oreos, vanilla wafers, or even gingersnaps. Simply crush the cookies and mix with melted butter to create the crust.
Absolutely! You can get creative with toppings such as chocolate chips, sprinkles, crushed nuts, or even drizzle with caramel or fruit sauces. Just make sure to add the toppings before the chocolate coating sets.
The cheesecake lollipops can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 weeks. Just make sure to thaw them in the refrigerator before serving.
Yes, you can make the cheesecake lollipops ahead of time. They can be prepared and frozen up to 2 weeks in advance. Simply thaw in the refrigerator before serving. You can also prepare the cheesecake mixture and freeze it for up to 2 months, then thaw and assemble the lollipops closer to the event date.