Little bite-sized sweet dessert cheesecake cheeseballs with fresh strawberries and sweetened cream cheese make a perfect snack or easy, no-bake dessert.
Strawberry Cheesecake Pops
By Sue Lau | Palatable Pastime
My recipe of the day is for No-Bake strawberry cheesecake pops which I am posting with #FantasticalFoodFight.
Each month we post on a different topic, and for this month we are sharing cheeseballs, sweet or savory. Since I have already shared a few savory cheeseballs such as Guinness and Caramelized Onion Cheese Ball, Cheese Ball Pops and Beefy Cheddar Cheese Ball, but none that were for dessert, decided to do these cheesecake pops in cheeseball form stuck onto small pretzel sticks.
The cheesecake pops really are very simple and quick to make, and just need a little set up time in the freezer to firm up, then they are ready to munch.
I love the gorgeous color the sprinkles give them- perfect confetti colors suitable for an Easter treat or even a birthday. I think these would make great party appies as most of those things tend to be savory or a more involved dessert. But you know, I don’t need an event to enjoy these- they are great for having as munchies on movie night.
And best of all, these can be made lower carb using Swerve/erythritol and sugar free or low sugar preserves to cut back if you are watching your diet (as I am trying to).
Fantastical Food Fight
Fantastical Food Fight is a monthly blogging group hosted by Sarah Ellis.
Each month we blog recipes on a common theme.
Cheeseball Food Fight (Sweet or Savory!)
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Strawberry Cheesecake Pops
Ingredients
- 8 ounces cream cheese at room temperature
- 1/4 cup sifted powdered sugar
- 1/2 teaspoon vanilla powder
- 2 tablespoons strawberry jam
- 1/2 cup finely chopped strawberries
- 5 tablespoons graham cracker crumbs
Instructions
- Stir together and shape into 16-18 balls.
- Roll in jimmies or cookie sprinkles.
- Freeze for 30 minutes.
- Insert pretzel stick into each and freeze 30 minutes more or until firm.
Notes
