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Assemble and Bake: Pour the cheesecake filling over the prepared crust, smoothing the top to ensure an even layer. Bake in a preheated oven at 325°F (163°C) for about 35-40 minutes. The cheesecake should be set in the center and lightly golden around the edges. Remove from the oven and allow it to cool completely at room temperature.
Create the Pops: After the cheesecake has cooled, cut it into small squares suitable for pops. Insert a popsicle stick into each square, then place them on a baking sheet lined with parchment paper.
Freeze: Transfer the sheet with the cheesecake pops into the freezer and freeze for at least 2 hours, or until the pops are firm and fully set.
Storage Options:
Refrigerator: If not serving immediately, store any remaining unfrozen cheesecake pops in a covered container in the refrigerator. They will keep for up to 5 days.
Freezer: For longer storage, place the frozen cheesecake pops in an airtight container in the freezer. They can be stored for up to one month. For optimal freshness, wrap each pop individually in plastic wrap.
Crafting these Cinnamon Toast Crunch Cheesecake Pops is a delightful way to merge the worlds of cereal and cheesecake into one spectacular treat. Whether you’re making them for a party or as a special treat for the family, these pops are sure to bring a smile to everyone’s face. Enjoy the creamy texture, the crunchy crust, and the overall joy that comes with each bite of these fun-filled pops.
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