Cheesecake Lollipop Sticks

"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 Recipe #192178."
photo by SweetsLady photo by SweetsLady
photo by SweetsLady
photo by SweetsLady photo by SweetsLady
Ready In:


  • 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


  • 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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  1. Yummy!! I used recipe #244193 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! :)


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