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  • 3 pounds cream cheese
  • 24 ounces sugar
  • 2 ounces cornstarch
  • 12 ounces sour cream
  • 6 eggs
  • For dipping: white, dark, or milk chocolate. Assorted nuts, coconut, sprinkles, or crushed candies. Andes makes peppermint crunchies for decorating


  • Preheat oven to 275ºF.
  • Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition. After all items are well mixed, a flavor element can be added to the cheesecake (i.e. 500 g of mango puree, or any other type of puree, or pieces of items such as coconut).
  • Line a half-sheet pan with waxed paper and pour the mixture into the pan.
  • Bake in the oven until it sets (but it shouldn't have any color).
  • Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and cut into squares (or any other shape) or what I do is use a small cookie scoop or melon baller.
  • Spear each piece with a small lollipop stick. Place back in the freezer to harden before dipping in chocolate.
  • Dip lollipops in melted chocolate up the side of the stick a bit so that it doesn't slide off as it sets. Quickly sprinkle with assorted decorations. Freeze until 30 minutes before serving.

Categories: Cheesecake  Dessert  Freezer  Misc. Dessert  Oven  Sweet 
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