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Blueberry Cheesecake Pops

Name: Blueberry Cheesecake Pops
Prep time: 40 min
Total time: 4 h 40 min
Yield: 36
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons butter or margarine, melted; 3 tablespoons sugar; 2 packages (8 oz each) cream cheese, softened; 2/3 cup sugar; 2 tablespoons Gold Medal™ all-purpose flour; 2 eggs; 1/2 teaspoon vanilla; 1/3 cup blueberry preserves; 1/4 cup canola oil; 36 paper lollipop sticks

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Prep 40 min
Total 4 hr 40 min
Servings 36

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Tiny cheesecake squares on a stick are adorable and every bit as delicious as classic blueberry cheesecake.

By Betty Crocker Kitchens

Updated Feb 23, 2017

Ingredients

1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
3 tablespoons sugar
2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
2 eggs
1/2 teaspoon vanilla
1/3 cup blueberry preserves
1/4 cup canola oil
36 paper lollipop sticks

Make With

Gold Medal Flour

Steps

1

Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix graham cracker crumbs, butter and 3 tablespoons sugar with fork until crumbly. Press mixture in bottom of pan. Bake 10 minutes or until set.
2

Meanwhile, in large bowl, beat cream cheese, 2/3 cup sugar and the flour with electric mixer on medium speed 2 minutes or until smooth. Add eggs, one at a time, beating until blended. Stir in vanilla. Pour mixture over crust. Drop rounded teaspoonfuls of blueberry preserves over cream cheese mixture; swirl with knife.
3

Bake 50 to 60 minutes or until center of cheesecake is set. Run spatula around edge of pan to loosen. Cool completely in pan on cooling rack, about 2 hours.
4

Line cookie sheet with waxed paper. Use foil to lift cheesecake out of pan; place on cookie sheet. Freeze until firm, about 1 hour. Cut cheesecake into 36 (1 1/4-inch) squares; keep refrigerated.
5

For each pop, insert lollipop stick into 1 cake square no more than halfway; keep refrigerated.