No oven required and perfect for the upcoming summer months…
I think we’re still getting spring and summer in Minnesota. I mean… they were here last year.
And the year before that. So they’re bound to show up eventually, 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 latter.
- 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)
- Melt 1 tray of Vanilla CandiQuik according to package directions.
- 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.
- 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.
- Melt remaining tray of Vanilla CandiQuik according to package directions.
- 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.)
- 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.
- 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.
- Keep refrigerated in an airtight container.