Total Time
Prep 15 mins
Cook 15 mins

This is similar to Sandra Lee's Sugar Plum Lollipops...but made a little different. This makes a wonderful presentation and everybody can have whatever cheesecake topped the way they like it. Similar to my V's Favorite Cheesecake Bar.

Ingredients Nutrition

  • 680.38 g cheesecake filling, PHILADELPHIA Ready-To-Eat
  • 118.29 ml walnuts, finely chopped nuts
  • 118.29 ml pecans, finely chopped
  • 340.19 g package white chocolate chips, melted
  • 340.19 g package semi-sweet chocolate chips, melted
  • 236.59 ml caramel topping
  • 340.19 g package butterscotch chips
  • 340.19 g package toffee pieces
  • 24 lollipop sticks


  1. Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.
  2. Place each pecans and walnuts in a separate shallow bowl or dish.
  3. Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
  4. Melt butterscotch chips in separate bowl -- whisk until smooth.
  5. Melt Toffee bits in a separate bowl -- whisk until smooth.
  6. Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.
  7. With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.
  8. Place in freezer for about 10 minutes to firm up again.
  9. Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits.
  10. Place back in freezer to firm.
  11. Can be left in freezer standing upright and then taken out and refrigerated until ready to serve.
Most Helpful

5 5

Yummy!! I used Absolutely the Best New York Cheesecake (Gluten-Free) for the cheesecake filling after baked. I didn't use nuts as some in our family don't like nuts, but oh the possibilites with this one with different varieties of cheesecake, mini M&ms, coconut.. Yummy! Thanks, Chef~V! :)