Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped cream
- ½ cup butterscotch sauce
- 1 tsp vanilla extract
- 1 cup chocolate chips (for drizzle)
- 1 tablespoon vegetable oil (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl and press into pop molds to form the crust.
- Beat cream cheese until smooth, then mix in powdered sugar, butterscotch sauce, and vanilla extract. Fold in whipped cream and pour into molds.
- Freeze for at least 4 hours until solid.
- Melt chocolate chips and vegetable oil in a bowl, drizzle over frozen pops, and let them cool before serving.
Notes
- Store cheesecake pops in an airtight container in the freezer for up to 2 weeks.
- For gluten-free options, substitute graham crackers with gluten-free cookies.
- Add spices like cinnamon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
