Ingredients
Scale
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup crushed graham crackers
- 8-10 wooden lollipop sticks
- White chocolate or vanilla coating
- Spiced butterbeer flavoring (optional, for authenticity)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the sugar and vanilla extract, blending until fully combined. Mix in the sour cream and spices—cinnamon, nutmeg, and ginger—to create a warm, spiced cheesecake base.
- Scoop out small portions and roll into 1-inch diameter balls. Place on a parchment-lined tray and refrigerate for about an hour to firm up.
- Melt white chocolate or vanilla coating in a microwave-safe bowl, stirring every 20 seconds. Insert wooden lollipop sticks into each cheesecake ball and dip into the melted chocolate, coating evenly. Allow excess chocolate to drip off before placing on a parchment-lined baking sheet.
- Refrigerate the coated cheesecake pops for at least 2 hours or until the chocolate is set and firm.
Notes
- Ensure the cream cheese is softened for smooth mixing.
- Use high-quality white chocolate for a glossy, flavorful coating.
- Chill the cheesecake mixture briefly before forming into balls for easier handling.
- Add additional spice flavoring or butterscotch essence to the coating for a more authentic butterbeer flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, Cold Set
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop (about 50g)
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
