Valentine’s Day is fast approaching, and that often means one of two things — discounted candy on Feb. 15, and lots of pink treats throughout the month! We got you covered for the latter.
These Valentine Cheesecake Pops are the perfect way to say, “You’re Sweet!” (and it helps that they’re super easy to make). Here’s the recipe:
Valentine Cheesecake Pops
(Serving: 20 pops, depending on the size you make them)
3 (8 ounce) packages cream cheese (make sure it’s softened)
3/4 cup of sugar
1/3 cup of sour cream
3 tablespoons of all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
15-25 lollipop sticks
For Decorating Pops:
- 3 cups of white chocolate
- red food coloring (optional)
- toasted coconut
- whatever you want to decorate with!
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine cream cheese and sugar with an electric mixer until smooth.
3. Add sour cream to the bowl, and blend thoroughly, scraping down the sides of the bowl and blending that in too.
4. Add the vanilla extract and salt. Blend.
5. Add the flour and blend it in.
6. Add the eggs one at a time. Blend each egg before adding the next egg, but make sure you do not over-beat the eggs.
7. Finally, pour the (delicious) mixture into a greased pan.
8. Bake in the preheated oven for 50 minutes to one hour — or until the edges of the cake just begin to turn golden.
9. Cool the cheesecake on a wire rack for an hour, and then refrigerate it overnight.
10. Scoop the cheesecake into little balls, and place them on a cookie tray lined with parchment paper.
11. Push a stick into each cheesecake ball, and place tray in the freezer for 30-60 minutes.
12. When you remove them from the freezer, your cheesecake pops should look something like this:
11. 10 minutes before you remove the pops from the freezer, melt the chocolate. Here you can add a drop or two of red food coloring to give the melted white chocolate a pink color.
12. Prep your sprinkles.
13. Remove the cheesecake pops from the freezer, dip in chocolate, and dip in sprinkles.
14. Keep upright in a cake pop stand (I love this one) or lay down on parchment paper. Wait until chocolate solidifies. You can speed up this process by putting the pops back in the freezer for 15 minutes.