Mini Cheesecake Lollipops

1. 1

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

2. 2

   or until well blended.

3. 3

   Beat cream and mascarpone with mixer fitted with wire whip attachment on high speed until stiff peaks form.

4. 4

   Fold into cream cheese mixture until well blended.

5. 5

   Spoon cream cheese mixture into pastry bag fitted with 1/2-inch plain tip.

6. 6

   Pipe into 1/2-oz.

7. 7

   mounds on parchment paper-lined half-sheet pan.

8. 8

   Smooth tops with moistened finger.

9. 9

   Freeze 1 hour or until firm.

10. 10

    Melt chocolate as directed on package.

11. 11

    Insert lollipop stick into bottom of each cheesecake mound.

12. 12

    Dip in chocolate; gently shake off excess chocolate.

13. 13

    Dip mounds in sprinkles.

14. 14

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.