Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/3 cup butterbeer (a mix of butterscotch syrup and cream soda)
- 1/2 cup whipped cream
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz chocolate (for coating)
- Sprinkles or crushed vanilla cookies for garnish
Instructions
- In a mixing bowl, combine the softened cream cheese and powdered sugar. Blend until smooth and creamy.
- Add the butterbeer and mix until well incorporated. Fold in whipped cream gently.
- In another bowl, mix graham cracker crumbs with melted butter and press firmly into the bottom of your molds.
- Pour the cheesecake mixture over the crust, tap molds to release air bubbles, insert sticks, and freeze for at least 4 hours.
- Melt the chocolate and dip each pop, sprinkling with crushed cookies or sprinkles immediately. Let set on parchment paper.
Notes
- Store the cheesecake pops in an airtight container in the freezer for up to 2 months.
- For a gluten-free version, use gluten-free graham crackers.
- For different flavors, substitute butterbeer with vanilla, caramel, or chocolate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 200 Kcal
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg