Dulce de Leche Cheesecake Pops

Your favorite dessert has hit the freezer just in time for the dog days of summer. Decadent cheesecake takes pop-form with layer after layer of dulce de leche and crunchy cinnamon cereal.

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  • prep time 25 min
  • total time 6 hr 25 min
  • ingredients 7
  • servings 8
 

Ingredients

1
package (8 oz) cream cheese, softened
1/2
cup sugar
1/2
cup sour cream
1
cup half-and-half
2/3
cup dulce de leche (caramelized sweetened condensed milk), from 13.4-oz can
2
tablespoons milk
1/2
cup Cinnamon Toast Crunch® cereal, coarsely crushed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
  • 2 In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
  • 3 About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.
  • 1 In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
  • 2 In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
  • 3 About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.

EXPERT TIPS

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Expert Tips

The yummy, sticky dulce de leche layer may stick to pop molds, so it's best to freeze in paper cups that can easily be peeled off the pops.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pop
Calories
310
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
60mg
60%;
Sodium
170mg
170%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
15%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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