Cheesecake lolli pops

Here they are~ the simplest little treat on a stick! Kids and adults love them.  These babies are not difficult in the least, they just require some prep time.  Expect to make them the day before your party.  Tonight my friend Heather Brown stopped by to help me roll and dip these ones for Anna's roaring 20's party on Saturday!

These are super fun for kids birthday parties or class events. I have made them for party favors and gifts and placed them in small cellophane bags tied with ribbon.

For instructions on making the fun tiered stand check out my last blog post!

For the lollis
1 8oz package Philly cream cheese
1 12 oz. bag chocolate chips (milk, semi-sweet, or white. Only use Ghiradelli white, the others taste awful!)
1 Tablespoon Vanilla

For the toppings
Because variety is so much fun I use 1 cup each of 3 or 4 assorted toppings such as:
Graham cracker crumbs, Oreo crumbs, Heath bits, coconut, crushed pistachios, roasted almond bits, mini m&m's
Half a bag each of two chocolate chip flavors of  your choice. I like white and milk for dipping.

50 candy sticks (Michael's has them on the candy aisle for a couple dollars)
50 mini baking cups, optional.  They look nice presented in them if serving from a tray

Beat cream cheese and vanilla with mixer until fluffy, about 2 minutes. 
Melt chips in microwave until creamy. It should take 1-2 minutes.
Stir after the first minute and every 30 seconds thereafter. 
Add melted chips to cream cheese mixture and beat for 1 minute.
Scrape down sides and bottom of bowl to make sure evenly mixed.  Transfer mixture to a shallow plastic container, cover tightly and refrigerate for 4-5 hours or overnight.
Scoop mixture into 1 tablespoon balls, roll until smooth and place on a cookie sheet lined with foil or parchment paper. 
Freeze cheese cake balls for at least 2 hours until firm.
Meanwhile, prepare toppings and place in small bowls on workspace.  Melt the chocolate of your choice to dip the lollis in. I use white and milk most often.  Take the balls out of the freezer and insert a stick, dip 1/2 in chocolate, roll in topping and place back on cookie sheet. Once all have been dipped and rolled, place cookie sheet back in freezer to firm up.  Keep covered tightly and refrigerated until serving.

Each batch makes 50, 1 Tablespoon size pops. I usually make one white and one milk or semi-sweet and dip both in two different melted chocolates for extra variety. My all time favorite combo  is the white dipped in white and rolled in crushed pistachios!!! Sweet salty goodness.