Description
Cheesecake Stuffed Cake Pops are a delightful fusion of rich cheesecake and moist cake, perfectly shaped into bite-sized treats. These pops are not only visually appealing with their colorful coatings, but they also offer an irresistible surprise at the center. Ideal for parties or as a sweet snack, they are sure to impress guests and satisfy cravings alike. Experience the joy of indulging in these creamy, decadent bites that combine the best of both worlds!
Ingredients
Scale
- 1 box (15.25 oz) cake mix (flavor of choice)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz candy coating or chocolate melts
- Sprinkles for decoration (optional)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix cake mix, eggs, water, and oil according to package instructions. Pour into a greased pan and bake for 25-30 minutes. Let cool completely.
- For the filling, beat together cream cheese and powdered sugar until smooth. Add vanilla extract and mix until combined.
- Crumble the cooled cake into fine pieces in a large bowl. Mix in half of the cheesecake mixture until moist but not sticky.
- Roll the mixture into one-inch balls and refrigerate for one hour to firm up.
- Melt candy coating according to package directions. Dip each chilled ball into the melted coating; let excess drip off and place on parchment paper. Add sprinkles before they harden.
- Allow to set completely before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: - Customize flavors by using different cake types such as red velvet or lemon.- Experiment with various chocolate coatings like white chocolate for a unique taste.- Store pops in an airtight container in the fridge for up to five days or freeze for longer storage.