I just hopped on the Cheesecake Pop bandwagon.

Were headed to Awesomeville.

Don’t miss it – get on this!

A.S.A.P.

No oven required.

Perfect-o for the upcoming summer months…

 I think we’re still getting Spring and then Summer in Minne. I mean … it came last year (!?)

And the year before that.

It’s bound to show up this year too, right?!

 I wasn’t sure whether to call these 1- sticky, gooey, yummy cheesecake pops or  2- lemon-raspberry cheesecake pops. I went with the later.

Lemon-Raspberry Cheesecake Pops

You will need:

2 (16 oz.) packages Vanilla CANDIQUIK® Coating

2 (8 oz.) packages Cream Cheese, softened

1 packet (3.4 oz.) Jell-O Lemon Instant pudding/pie filling

1 tsp. Raspberry Extract (optional)

_________________

Directions:

1. Melt 1 package of Vanilla CANDIQUIK in the Melt and Make Microwaveable Tray™ according to the package directions.

2. In a large bowl, with an electric mixer, blend CANDIQUIK with softened(!) cream cheese, dry pudding mix, and raspberry extract until smooth.

3. Cover and place mixture in the freezer for 2-3 hours or until firm. These are very hard, it not impossible to roll if they are not super cold.

4. Remove mixture from freezer. On a baking sheet (dust with flour to ensure they don’t stick) roll mixture into 1” balls. Return the cheesecake balls to the freezer for an additional 45 minutes – 1 hour.

5. Melt Vanilla CANDIQUIK according to the package directions.

6.Remove a few cheesecake balls from the freezer at a time and insert a lollipop stick into the middle of each ball.

7. Holding the end of the stick, dip each pop into the CANDIQUIK, using a spoon to cover the ball completely in the coating. Allow excess coating to drip off and set on wax paper. Work quickly when dipping, as the coating will dry very fast due to the temperature of the cheesecake pops!

8. Sprinkle immediately (before coating dries!) if desired. Or if you’re feelin’ fancy – drizzle pink and/or yellow colored CandiQuik over your cheesecake pops (just make sure to use powder or oil-based food coloring for the CandiQuik).

Keep refrigerated in an airtight container.

TIPS:

*Flour the baking sheet (and ur hands if necessary) when rolling the cheesecake mixture into balls! They can be very sticky.

*Remove only a few pops at a time from the freezer to coat in CandiQuik, keeping the others in the freezer until needed. These are a little tricky if not frozen.

*If Cheesecake Pops begin to get sticky or gooey when coating, return to the freezer until firm! 

Tuesday, April 26th, 2011, 11:54 am   |   BonBons & Truffles, Cake Balls, Pops, & Bites, Cakes, Cheesecakes & Pies, Easter, Uncategorized  |  RSS feed |  Respond  |  Trackback