• 30servings
  • 150minutes
  • 114calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) (lowfat) milk

  2. 11.1 ounce(s) package no-bake cheesecake , without crust packet

  3. 1 cup(s) (finely crushed) chocolate wafers or sandwich cookies

  4. 1 package(s) (12-oz.) chocolate chips

  5. 2 teaspoon(s) vegetable shortening

  6. sprinkles, crushed nuts, mini chocolate chips, etc. , for garnish

Instructions Jump to Ingredients ↑

  1. Pour milk into a large bowl. Add cheesecake filling mix and beat with an electric mixer on low speed until combined. Increase speed to medium and beat until thick, about 3 minutes. Stir in crushed wafers. Cover bowl and refrigerate at least 1 hour.

  2. Line a baking sheet with parchment paper. With moistened hands, roll cheesecake mixture by the tablespoonful into 30 balls and place on prepared baking sheet. Insert a small wooden or lollipop stick into each cheesecake ball; freeze until firm, about 2 to 3 hours.

  3. In a small saucepan, melt the chocolate chips and shortening over low heat, stirring until smooth. Spread out sprinkles, nuts or any other decorations you like on a sheet of parchment paper.

  4. Remove pops from freezer. Carefully dip each pop into chocolate, turning to coat, then roll it in decorations and return to baking sheet. Freeze at least 2 more hours, or until serving time


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