Customize these cheesecake pops with any berry preserve you like!

Source: Better Homes and Gardens


Read the full recipe after the video.

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Ingredient Checklist


Instructions Checklist
  • Heat oven to 350°. Coat an 8-inch square
    baking dish with nonstick cooking

  • Beat cream cheese, sugar and preserves
    until smooth. Stir in sour cream and
    scrape down sides of bowl. Add
    cornstarch, vanilla and salt. Blend on low
    speed. Add eggs, one at a time, blending
    well after each. Pour into prepared pan,
    spreading level.

  • Bake at 350° for 45 minutes or until set
    in the center. Cool on a wire rack to room
    temperature, then refrigerate overnight.

  • Use a small scoop to shape cheesecake
    into 1-inch balls (start at center of pan;
    don't use browned edges if possible). Roll
    cheesecake balls between your hands and
    place on a wax or parchment paper-lined baking sheet.

  • Melt white candy in microwave, as per
    package directions, about 1 minute. Dip
    each stick into melted candy and insert
    into cake balls. Freeze for 30 minutes.

  • Re-melt candy if needed. Have cornflake
    crumbs ready in a small bowl. Remove
    half of the cheesecake pops from freezer.
    Dip to coat in white candy, shaking off
    excess. Dip bottom halves of pops in
    cornflakes crumbs to resemble a crust.
    Place upright on wax paper.

  • Melt semisweet chocolate in microwave
    for 1 minute. Stir until smooth and
    transfer to a small resealable plastic bag.
    Remove remaining pops from freezer and
    dip in white candy to coat. Shake off
    excess and let dry on wax paper. Snip a
    small corner from bag of chocolate. While
    spinning pops in one hand, drizzle
    chocolate in a thin spiral pattern.
    Refrigerate pops until serving.

Nutrition Facts

171 calories; fat 11g; cholesterol 40mg; saturated fat 8g; carbohydrates 15g; protein 2g; sodium 97mg.