Mini Cheesecake Lollipops – a delicious recipe with PHILADELPHIA Original Cream Cheese, sugar, vanilla paste, salt, heavy cream, mascarpone. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat cream cheese, sugar, vanilla paste and salt with mixer fitted with paddle attachment 1 min.
2
or until well blended.
3
Beat cream and mascarpone with mixer fitted with wire whip attachment on high speed until stiff peaks form.
4
Fold into cream cheese mixture until well blended.
5
Spoon cream cheese mixture into pastry bag fitted with 1/2-inch plain tip.
6
Pipe into 1/2-oz.
7
mounds on parchment paper-lined half-sheet pan.
8
Smooth tops with moistened finger.
9
Freeze 1 hour or until firm.
10
Melt chocolate as directed on package.
11
Insert lollipop stick into bottom of each cheesecake mound.
12
Dip in chocolate; gently shake off excess chocolate.
13
Dip mounds in sprinkles.
14
Refrigerate until ready to serve.
2389
kcal
Calories
133
g
Fat
267
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: PHILADELPHIA Original Cream Cheese, softened, 1-1/2 cups sugar, 2 Tbsp. vanilla paste, 1/4 tsp. salt, and more.
Yes, Mini Cheesecake Lollipops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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