• 675g cream cheese, softened
  • 150g sugar
  • 75ml soured cream
  • 3 tablespoons plain flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 eggs
  • 24 lolly sticks
  • 280g white confectionery coating (or white chocolate)
  • 4 tablespoons chopped plain chocolate
  • 4 tablespoons toasted desiccated coconut


Preheat oven to 180 C / Gas 4. Beat cream cheese and sugar in a large bowl until smooth.

Mix in the soured cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well.

Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour mixture into a 23cm springform cake tin.

Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.

Use a mini ice cream scoop to scoop out round balls of cheesecake.

Roll them into 4cm balls and place on a baking tray lined with greaseproof paper. Push a lolly stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.

Melt the white confectionery coating (or white chocolate). Dip each cheesecake pop into the melted coating.

Then dip into one of the toppings. Place on greaseproof paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

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