Cheesecake Pops
Contributed by Danielle Riley


    • 22 to 24 lollipop or wooden craft sticks
    • Small ice cream scoop
    • 1 3/4 to 2 cups Sweet or Milk Chocolate Morsels
    • 1 tablespoon vegetable shortening
    • Colored sprinkles or sugars
    • 1/2 cup Semi-Sweet Chocolate Mini Morsels


  1. Line baking sheet with wax paper.

  2. Remove cheesecake from freezer; thaw for 5 minutes. Cut cheesecake into 22 to 24 small even pieces.

  3. Press pieces of cheesecake, including crust, into ice cream scoop. Working quickly, shape into 1 1/2-inch balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour.