Mini Cheesecake Lollipops
- PHILADELPHIA Original Cream Cheese, softened
- 1-1/2 cups sugar
- 2 Tbsp. vanilla paste
- 1/4 tsp. salt
- 1-1/2 cups heavy cream
- 1 cup mascarpone
- 16 squares BAKER'S Bittersweet Chocolate
- 2 cups sprinkles
- Beat cream cheese, sugar, vanilla paste and salt with mixer fitted with paddle attachment 1 min.
- or until well blended.
- Beat cream and mascarpone with mixer fitted with wire whip attachment on high speed until stiff peaks form.
- Fold into cream cheese mixture until well blended.
- Spoon cream cheese mixture into pastry bag fitted with 1/2-inch plain tip.
- Pipe into 1/2-oz.
- mounds on parchment paper-lined half-sheet pan.
- Smooth tops with moistened finger.
- Freeze 1 hour or until firm.
- Melt chocolate as directed on package.
- Insert lollipop stick into bottom of each cheesecake mound.
- Dip in chocolate; gently shake off excess chocolate.
- Dip mounds in sprinkles.
- Refrigerate until ready to serve.
philadelphia original cream cheese, sugar, vanilla paste, salt, heavy cream, mascarpone, s bittersweet chocolate, sprinkles
Taken from www.kraftrecipes.com/recipes/mini-cheesecake-lollipops-128393.aspx (may not work)