These mini cheesecake bites served as lollipops are great for a children’s party as you can decorate them with cheerful multicoloured sprinkles. They can be prepared in advance and kept in the refrigerator until just before serving. I have flavoured these with cinnamon but you could replace the cinnamon with finely grated lemon or orange zest if you prefer.
FOR THE CHEESECAKE
300 g/1⅓ cups cream cheese
150 ml/⅔ cup sour cream
100 g/½ cup caster/white sugar
2 eggs
1 teaspoon vanilla bean paste or vanilla extract
2 teaspoons ground cinnamon
50 g/generous ⅓ cup self-raising flour
FOR THE DECORATION
200 g/7 oz. white chocolate
200 g/7 oz. dark chocolate
sugar sprinkles
a 20-cm/8-inch square loose-based cake pan, greased and lined
3 or 4-cm/1½-inch round cookie cutter
white lollipop/popsicle sticks
a silicone mat (optional)
MAKES ABOUT 20
Preheat the oven to 170°C (325°F) Gas 3.
To prepare the cheesecake, whisk together the cream cheese, sour cream, sugar, eggs, vanilla, cinnamon and flour in a large mixing bowl until you have a smooth creamy mixture. Pour the mixture into the prepared cake pan and bake in the preheated oven for 35–45 minutes until the top is golden brown but still wobbles slightly in the centre. Remove from the oven and leave to cool.
When cold, remove the cheesecake from the pan and stamp out rounds using the cutter (you should be able to make about 20). Insert a lollipop/popsicle stick into each cheesecake round and place them on a baking sheet. Freeze for 30 minutes or until solid.
Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Remove half the cheesecakes from the freezer and dip into the warm chocolate. Cover with sugar sprinkles and leave to set on a silicone mat, if using, or sheet of non-stick baking paper. (It is best to decorate the pops one at a time as the chocolate will set quickly on the cold cheesecake.) Repeat with the dark chocolate, dipping and decorating the remaining cheesecakes.
Store in the refrigerator until you are ready to serve.