Toffee Cheesecake Pops – a delicious recipe with cream cheese, sugar, vanilla, eggs, toffee bits, coating. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Coat bottom and sides of a 9-in. springform pan with cooking spray.
2
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a
3
. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4
Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined
5
. Freeze 1 hour or until firm.
6
Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined
7
; let stand until set. Store in airtight containers in the refrigerator.
913
kcal
Calories
66
g
Fat
60
g
Carbs
20
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 7 ingredients. The key ingredients include: 3 packages (8 ounces each) cream cheese, softened, 3/4 cup sugar, 3 teaspoons vanilla extract, 3 large eggs, lightly beaten, and more.
Yes, Toffee Cheesecake Pops 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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