Cheesecake Pops

By: Barbara Shieving

Cheesecake Pops
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert, Kids, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 6 servings, Barbara Shieving, chocolate, contributed, cook 30 min, cream cheese, dessert, easy, eggs, gluten free, instant pot cake pops, instant pot cheesecake, instant pot dessert recipe, kids, modern, prep 30 min, pressure cook, snack, sour cream, sugar, vanilla extract, vegetable shortening

prep icon Prep Time
30 min
cook icon Cook Time
30 min

serving icon Servings
6 servings
Ingredients
  • 16 ounces cream cheese
  • 1/2 cup sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 pound chocolate
  • 2 tablespoons vegetable shortening
Instructions
  • Prepare a 7 inch springform pan by coating it with a non-stick spray.
  • In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in sour cream and vanilla.
  • Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan.
  • Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling to the sides of the springform pan.
  • Lock the lid of the Instant Pot in place. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release. When valve drops carefully remove lid.
  • Use the corner of a paper towel to soak up any water on top of the cheesecake. Remove the springform pan to a wire rack to cool.
  • When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
  • When the cheesecake is chilled, scoop the cheesecake into 2 ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 2 hours.
  • When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat the chocolate and the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried.
  • Alternately, you can microwave the chocolate at 30 second intervals, stirring until smooth.
  • Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.)
  • Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
  • Refrigerate the pops until ready to serve. Enjoy!
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