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–+ servings

Cheesecake-Stuffed Cake Pops

Delightful treats that combine the moistness of cake and the creamy goodness of cheesecake, perfect for parties or a sweet snack.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 24 pops
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Cake Base
  • 1.5 cups vanilla cake mix Can substitute with chocolate cake mix.
  • 0.5 cups water
  • 1 large egg
Cheesecake Filling
  • 8 ounces cream cheese, softened Star of the cheesecake filling.
  • 0.5 cups powdered sugar Sweetens the cheesecake filling.
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips For coating the cake pops.
  • 1 tablespoon vegetable oil Helps to smooth out the melted chocolate.
Sprinkles

Equipment

  • 9-inch Round Cake Pan
  • mixing bowl
  • baking sheet
  • styrofoam block or cup
  • microwave-safe bowl

Method
 

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan. In a bowl, mix cake mix, water, and egg until smooth. Pour into pan and bake for 25-30 minutes. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  2. In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. Crumble the cooled cake into a bowl. Mix in the cheesecake filling until well combined. Roll into 1-inch balls and place on a baking sheet. Chill for at least 30 minutes.
  4. Melt chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals until smooth. Dip the end of a lollipop stick into the chocolate, then insert into each cake ball. Dip each cake pop into the melted chocolate and let excess drip off.
  5. Place coated cake pops upright in a styrofoam block or cup to set. Once chocolate is hardened, serve and enjoy!

Nutrition

Calories: 180kcalProtein: 2gSodium: 100mg

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