Sugar Plum Pops

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I do this every year around the holidays. Quick tip: freeze your cheescake! Dipping and decorating go so much easier if you are dipping frozen cheesecake. You can also keep these in the freezer for a nice bite-sized snack. Just follow above directions leaving out the stick and store them in an airtight container or (my favorite a zip lock freezer bag. MMMMM Better than ice cream! :-

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my family went nuts over this.

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I tried to make these with a store bought cheesecake. the cheesecake wouldn't hold together enough to be covered in the chocolate. It took a while and I could only make 3! This only got 2 stars because the 4 I made tasted good.

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Just not tasty

This is not something anyone should do to or with a cheesecake. Either eat it or not - but don't make "crafts" out of dessert!

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they are good for the holidays and i find them easy to make.

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A friend of mine made a bunch of these and asked my opinion as a professional caterer. I found them dry and unattractive, but since she'd already made a batch of 36 and was SO proud of the hideous little things, I pretended to be amazed with them. But really they were awful.

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I made these pops for my wedding and they turned out beautifully. I did tweek the recipe a bit by making my cheesecakes in a 9"x9" square pan and cut them in 36 squares!!
I was so please and when I prsented them to a friend of mine who caters weddings she was astonished at how wonderful they were!!
Hmmmm....maybe a new career for me????;-

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I tried to make these for the holidays. The hardest part was using making the balls. I eventually had to use my hands with a little bit of water to make the balls less sticky. It is also really hard to get the sticks to stay inside the cheescake so I had to put them in the freezer overnight actually.

All in all they werent bad. They didn't look as beautiful as I would have liked but people ate them anyway and loved the taste.

Lastly, when I melted my chocolate it came out a bit thick but I just added a tiny amount of boiled water to it and it came to the perfect chocolate sauce consistency.

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I loved the idea of serving Cheesecake Lollipops for a Christmas party; however, I encountered the same problems mentioned in the other reviews --- the pops split and fell apart and I had limited success shaping them into round lollipops. I, too, had purchased a prepared cheesecake and, after destroying one entire slice with the melon baller, I decided to CUT the cheesecake morsels into squares. The squares measured about 1 1/4 x 1 1/4 inches square and definately were not uniform. After decorating them with white and dark chocolate, caramel sauce and nuts they looked spectacular and were the hit of the party.
One additional comment --- the printed recipe did not include all the information as seen on the broadcast of the Sugar Plum Pops episode. The printed recipe did not instruct: to defrost the cheesecake just a little bit; to dip the melon baller in warm water before using; nor did it say to freeze the Pops for at least 20 minutes before dipping and decorating. I was surprised that this relevant information was omitted!

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These are so easy, but time consuming. I am a terrible cook, so if I can make these, anyone can! I made these for a very special occassion, so I practiced first...thankfully. The first time I had similar problems as some other users who wrote reviews, but I discovered some tips that made the second go-round perfect! Here is what I found: 1. If your cheesecake is sticking to the melon baller, it is not cold enough. Stick your cheesecake in the freezer for at least four hours before you start. 2. You have to work with the chocolate fast for it to stay the right consistancy. Only melt a little at a time. White chocolate were the most popular ones. 3. Spooning the chocolate onto the balls is NOT the same as dipping...there ends up being too much chocolate, and you can't really taste the cheesecake. 4. Only take the cheesecake pops you are working with out of the freezer, leave the rest in there or they will soften too much and you won't be able to dip them. 5. I made them as drops, without the sticks, and that worked too. I hope that what I learned from my first (ugly, but tasty attempt helps someone else not make the same mistakes!