Sunday, November 6
Eggnog Cheesecake Pops
(Disclaimer: I received monetary compensation to write this post in partnership with Pillsbury and Walmart. However, as always all opinions expressed are 100% my own!)
As a busy mom who loves to bake from scratch, I sometimes am pressed for time and need to take some shortcuts. Sure I know how to make a mean batch of homemade cookies. But sometimes, it’s just easier, and better for my sanity to turn to the refrigerator section at my grocery store, and grab some ready to go cookie dough.
That way when I’m hosting parties, or am planning a baking project with my kids, I have one less thing to worry about making from scratch. Believe me, my kids and husband thank brands like Pillsbury for making the holidays just a wee bit easier! Mom can be a hot mess when she’s rushing around in the kitchen!
These cheesecake pops are SO easy to make, fun for the kids to eat, and are pretty darn cute. You can even go one step further and let the kids decorate the trees with you!
Eggnog Cheesecake Pops
1 16.5 oz roll of Pillsbury Sugar Cookie Dough
2 8z packages or cream cheese, room temperature
½ cups dark brown sugar
2 large eggs, room temperature
½ cup eggnog, room temperature
½ tsp vanilla extract
½ tsp ground cinnamon
¾ tsp ground nutmeg
¼ tsp ground ginger
1/8 tsp salt
2 cups dark chocolate chips
2 tbs coconut oil + 1 tsp
½ cup white chocolate chips
Raw sugar or other sparkling sugar to decorate
Preheat oven to 350 degrees.
Remove cookie dough from it’s packaging, and press into the bottom of a parchment paper lined, 9x13in baking pan, set aside.
In the bowl of an electric mixer, whip cream cheese and brown sugar together until fluffy and combined.
Mix eggs one at a time, followed by eggnog, vanilla, cinnamon, nutmeg, ginger, and salt.
Pour cheesecake filling over the top of the cookie dough, and place in the oven.
Allow the cheesecake to bake for about 30 minutes, or until the center just barely jiggles.
Once the bars are done baking, place them in the freezer for about 2 hours.
Cut the bars into three sections, and then each rectangle into triangles. (should yield about 9 large triangles, or 12 small ones)
Place a popsicle stick into the bottom of each triangle.
Return to the freezer for about an hour.
Melt dark chocolate with 2 tbs of coconut oil in the microwave, heating it in 15-30 second increments, stirring occasionally until smooth.
Spoon chocolate over the entire cheesecake pop and place on parchment paper to dry (only takes about 5 minutes for the chocolate to harden)
Melt white chocolate with remaining coconut oil, for about 30 seconds, stirring until smooth.
Drizzle each cheesecake pop with white chocolate, and sprinkle with raw sugar or decorate as desired!