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ingredients
  • 2 packages (16 oz) Vanilla CANDIQUIK® Coating
  • 2 (8 oz) packages cream cheese, softened
  • 1 packet (3.4 oz) Jell-O® lemon instant pudding/pie filling
  • 1 teaspoon raspberry extract

lemon raspberry cheesecake pops

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instructions
  1. Melt 1 package of Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the directions on the package.
  2. In a large bowl, with an electric mixer, blend melted CANDIQUIK® Coating with softened cream cheese, dry pudding mix, and raspberry extract until smooth.
  3. Cover and place mixture in the freezer for 2-3 hours or until firm.
  4. Remove mixture from freezer. Spread flour on a baking sheet. Roll mixture into 1” balls. Return to freezer for an additional 45 minutes to 1 hour.
  5. Melt remaining package of Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the directions on the package.
  6. Remove cheesecake balls from the freezer and insert a lollipop stick into the middle of each ball.
  7. Holding the end of the stick, dip each pop into the CANDIQUIK® Coating, making sure it is completely coated. Allow excess coating to drip off and set on wax paper. (Tip: Remove only a few pops at a time from the freezer to coat, storing the others in the freezer until needed.)
  8. Decorate as desired. If using sprinkles, decorate before coating is dry.

TIP: If cheesecake pops start to stick or get gooey when coating, return to freezer until firm.