Mini Cheesecake Lollipops

Mini Cheesecake Lollipops
148 lollipops or 74 servings, 2 lollipops each (33 g)


Ingredients Weights Measures
Philadelphia Brick Cream Cheese, softened 2 lb. [900 g]
sugar 10.6 oz. [297 g] 1-1/2 cups [375 mL]
vanilla paste 1 oz. [20 g] 2 Tbsp. [30 mL]
salt 2 g 1/4 tsp. [1 mL]
heavy cream 12 fl oz [340 g] 1-1/2 cups [375 mL]
mascarpone 8 oz. [225 g] 1 cup [250 mL]
Baker's Semi-Sweet Chocolate 1 lb. [450 g] 16 squares
sprinkles 7 oz. [200 g] 2 cups [500 mL]
Philadelphia Brick Cream Cheese, softened 1 lb. [450 g]
sugar 5.3 oz. [148 g] 3/4 cup [175 mL]
vanilla paste 10 g 1 Tbsp. [15 mL]
salt 1 g 1/8 tsp. [0.5 mL]
heavy cream 6 fl oz [170 g] 3/4 cup [175 mL]
mascarpone 4 oz. [115 g] 1/2 cup [125 mL]
Baker's Semi-Sweet Chocolate 8 oz. [225 g] 8 squares
sprinkles 3-1/2 oz. [100 g] 1 cup [250 mL]


Beat cream cheese, sugar, vanilla paste and salt with mixer fitted with paddle attachment 1 min. or until well blended.

Beat cream and mascarpone with mixer fitted with wire whip attachment on high speed until stiff peaks form. Fold into cream cheese mixture until well blended.

Spoon cream cheese mixture into pastry bag fitted with 1/2-inch plain tip. Pipe into 148 (1/2-oz. [15-g]) mounds (or into 74 mounds for trial recipe) on parchment paper-lined half-sheet pan. Smooth tops with moistened finger. Freeze 1 hour or until firm.

Melt chocolate as directed on package. Insert lollipop stick into bottom of each cheesecake mound. Dip in chocolate; gently shake off excess chocolate. Dip mounds in sprinkles. Refrigerate until ready to serve.

Kraft Kitchens Tips

Special Extra
For added colour, dip in a variety of coloured sprinkles.
Make Ahead
Uncoated pops can be stored in freezer up to 1 week before coating with the melted chocolate and sprinkles.
Omit sprinkles. Once the bittersweet chocolate coating is firm, drizzle cheesecakes with melted white chocolate. Let stand until firm.

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Nutritional Information
Total fat
 9 g
Saturated fat
 5 g
 25 mg
 70 mg
 9 g
Dietary fibre
 1 g
 8 g
 2 g
Vitamin A
 6 %DV
Vitamin C
 0 %DV
 2 %DV
 2 %DV