Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup butterscotch syrup
- 2 tbsp unsalted butter
- 1 tsp salt
- Popsicle sticks
- Optional: Butterscotch drizzle for topping
Instructions
- Make the cheesecake mixture by blending softened cream cheese, sugar, and vanilla extract in a large bowl until smooth.
- Prepare the butterscotch sauce by simmering butter and butterscotch syrup in a small saucepan until rich and smooth.
- Combine the butterscotch sauce with the cheesecake mixture, reserving some for drizzling. Pour into a dish and freeze until solid.
- Assemble the pops by inserting sticks into cheesecake pieces and drizzling with reserved butterscotch sauce.
Notes
- Store cheesecake pops in an airtight container in the freezer for up to one month.
- For a gluten-free version, ensure syrups are gluten-free.
- You can use caramel or chocolate syrup as an alternative to butterscotch.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 250 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg