Lemon Raspberry Cheesecake Pops
  • 2 (16 oz) packages Vanilla CandiQuik
  • 2 (8oz) packages cream cheese, softened
  • 1 (3.4oz) packet lemon Jell-O instant pudding/pie filling
  • 1 tsp. raspberry extract (optional)
  1. Melt 1 tray of Vanilla CandiQuik according to package directions.
  2. In a large bowl, blend melted CandiQuik, cream cheese, dry pudding mix, and raspberry extract with a hand mixer until smooth. Cover and place mixture in freezer for 2 hours or until firm.
  3. Remove cheesecake mixture from freezer, roll into 1" balls, and place on a baking sheet lined with wax or parchment paper. Return cheesecake balls to freezer for 1 hour.
  4. Melt remaining tray of Vanilla CandiQuik according to package directions.
  5. Remove a few cheesecake balls from the freezer at a time and insert a lollipop stick into the middle of each ball. (You can skip this step if you prefer bites instead of pops.)
  6. Holding the end of the stick (or using a fork if making cheesecake bites), dip each ball into melted CandiQuik and cover completely. A spoon may come in handy here to help cover the cake balls. Allow excess coating to drip off and set on wax or parchment paper.
  7. Sprinkle immediately with decorations if desired. (Colder temperatures cause CandiQuik to set faster) If you're feeling fancy, drizzle colored CandiQuik over the pops, just make sure you're using oil-based or powdered candy coloring.
  8. Keep refrigerated in an airtight container.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/lemon-raspberry-cheesecake-pops/