Cheesecake Lollipop Sticks

Recipe by Vseward Chef-V
READY IN: 30mins
SERVES: 24-30
UNITS: US

INGREDIENTS

Nutrition
  • 24
    ounces cheesecake filling, PHILADELPHIA Ready-To-Eat
  • 12
    cup walnuts, finely chopped nuts
  • 12
    cup pecans, finely chopped
  • 1
    (12 ounce) package white chocolate chips, melted
  • 1
    (12 ounce) package semi-sweet chocolate chips, melted
  • 1
    cup caramel topping
  • 1
    (12 ounce) package butterscotch chips
  • 1
    (12 ounce) package toffee pieces
  • 24
    lollipop sticks
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DIRECTIONS

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