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Serves 15 | Prep Time | Cook Time

Why I Love This Recipe

There are times when just a taste of something is all you crave. This is how I came up with this recipe. When I am entertaining, I never want my guests to go home hungry. Sometimes I make a few different desserts but I want to make the last bite memorable. This is when the cheesecake lollipops are perfect.

I let them stay at room temperature about 30 minutes or more before serving. The lollipops will be creamy and delicious.

Ingredients You'll Need

1 8 ounce package cream cheese, softened
¼ cup baker’s sugar
2 teaspoons vanilla
½ teaspoon vanilla bean paste
8 ounces white chocolate, melted
4 ounces dark chocolate, melted
4 ounces milk chocolate, melted
½ cup warm caramel
1/3 cup almonds, macadamia nuts or pumpkin seeds, chopped
15 lollipop sticks


In a bowl, combine cream cheese, sugar, vanilla, and vanilla bean paste until creamy. Place bowl in freeze until firm, about an hour. With small balling, roll out 15 balls and place on cookie sheet lined with wax paper. Stick a stick through center and refreeze until hard.

Dip all the lollipops in white chocolate and refrigerate.

Dip 5 to of the lollipops into caramel and nuts.

Dip 5 of the lollipops into dark chocolate to make a tuxedo.

Dip 5 of the lollipops halfway into milk chocolate. Refrigerate until ready to serve. Enjoy!

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