You know those moments when you need something sweet, but don’t want to commit to a whole slice of cake? That’s exactly how my obsession with mini lotus cheesecake pops began. Picture this, creamy cheesecake meets crunchy lotus biscuits, all in one perfect bite-sized package. No oven required! The first time I made these, my friends couldn’t believe how simple they were to whip up. The secret? That caramelized, slightly spicy lotus flavor that makes every pop taste like a little celebration. Trust me, once you try these, you’ll be making them for every party, picnic, or just because it’s Tuesday.
Why You’ll Love These Mini Lotus Cheesecake Pops
Oh my goodness, where do I even start? These little bites of joy are about to become your new obsession, and here’s why:
- No oven needed: Perfect for hot summer days when turning on the oven feels like a crime
- Creamy dreamy texture: That lush cheesecake center against the crunchy lotus crust? Absolute magic
- Party perfection: Pop them on sticks and watch them disappear faster than you can say “more please!”
- Lotus love: That caramel-biscuit flavor takes ordinary cheesecake to extraordinary heights
- Make-ahead magic: Whip them up days before your gathering, stress-free entertaining at its finest!
Seriously, these pops are little bites of happiness you’ll want to make again and again!
Ingredients for Mini Lotus Cheesecake Pops
Gathering your ingredients is half the fun when making these irresistible pops! Here’s what you’ll need to create these little bites of heaven:
- 200g cream cheese, softened: Leave it out for 30 minutes before starting, it blends so much smoother this way
- 100g lotus biscuit crumbs: About 12 biscuits crushed fine (I whiz mine in the food processor for perfect texture)
- 50g butter, melted: Unsalted works best so you control the saltiness
- 50g powdered sugar: Sifted, because nobody wants lumpy cheesecake filling
- 1 tsp vanilla extract: The good stuff makes all the difference
- 100g white chocolate, melted: For that gorgeous drizzle coating
- Extra lotus biscuit crumbs for coating: About 50g should do it, trust me, you’ll want that extra crunch!
Ingredient Notes & Substitutions
No white chocolate? Dark works beautifully for a richer flavor. Gluten-free friends? Any caramel-flavored GF biscuit makes a great swap. If your cream cheese is stubborn, microwave it for 10 seconds (no more!). And if you’re feeling fancy, add a pinch of cinnamon to the biscuit crumbs, wow!
How to Make Mini Lotus Cheesecake Pops
Okay, let’s get to the fun part! Making these pops is easier than you think, but there are a few tricks to get them just right. Follow these steps and you’ll be biting into creamy, crunchy perfection in no time!
- Crush those biscuits: First, take your lotus biscuits and crush them into fine crumbs (I use a rolling pin or food processor). Mix with melted butter until it looks like wet sand. This is your magical crust base!
- Press it in: Scoop about 1 tablespoon of the biscuit mixture into each mold (I use mini cupcake pans). Press firmly with the back of a spoon, you want it packed tight so it holds together.
- Whip up the filling: Beat the softened cream cheese, powdered sugar, and vanilla until smooth and dreamy. No lumps allowed! Spoon this creamy goodness over your biscuit bases, filling almost to the top.
- Freeze your heart out: Pop them in the freezer for at least 2 hours. Seriously, don’t rush this, they need to be rock solid for dipping!
- Chocolate magic time: Melt your white chocolate gently (30 second bursts in the microwave, stirring in between). Dip each frozen pop straight in, let excess drip off, then roll in extra lotus crumbs while the chocolate’s still wet. Work quickly but carefully!
- Final chill: Let them set in the fridge for about 15 minutes before serving. The wait is torture, but so worth it!
Tips for Perfect Mini Lotus Cheesecake Pops
Freeze pops solid before dipping (warm cheesecake = melty disaster!). If chocolate thickens, add a teaspoon of coconut oil. Cracks? Just drizzle more chocolate over, no one will know! And whatever you do, don’t skip the freeze time, patience makes perfect pops!
Serving and Storing Mini Lotus Cheesecake Pops
These little beauties deserve a grand entrance! I love sticking them in a block of floral foam covered with pretty paper, instant dessert bouquet! For parties, arrange them on a cake stand with fresh berries. They’ll keep happily in the fridge for 3 days (if they last that long!). If they soften, just pop them back in the freezer for 15 minutes to firm up again. Pro tip: Let them sit at room temperature for 5 minutes before serving, that perfect creamy-crunchy balance is everything!
Nutritional Information for Mini Lotus Cheesecake Pops
Now, I know we’re not counting calories when we’re indulging in these little bites of joy, but for those who like to know what they’re enjoying, here’s the scoop! Each mini lotus cheesecake pop is about 120 calories of pure happiness. The exact numbers can vary slightly depending on your specific brand of ingredients, but here’s what you can expect per pop:
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g (4g saturated, 2g unsaturated)
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Remember, these are estimates based on the ingredients I typically use. If you’re using different brands or making substitutions (like dark chocolate instead of white), your numbers might dance around a bit. But honestly, when you’re biting into that creamy, crunchy perfection, every single calorie is absolutely worth it! If you are looking for more great dessert ideas, check out Family Tastes for inspiration.
FAQs About Mini Lotus Cheesecake Pops
I get so many questions about these irresistible pops, let me answer the ones that pop up most often!
Can I use other biscuits?
Absolutely! Any caramel or cinnamon-flavored biscuits work beautifully. Biscoff is the closest match, but digestive biscuits or even graham crackers make tasty alternatives. Just keep that caramel-y vibe going!
How long do they last?
In the fridge, they’re perfect for 3 days (if they last that long!). For longer storage, freeze them undipped for up to a month, just coat with chocolate when ready to serve. For more tips on storing desserts, check out this guide on no bake mini dessert jars.
Why do mine crack when dipping?
Your pops might be too cold! Let them sit at room temp for 2 minutes before dipping. If cracks happen, just drizzle extra chocolate over, it’s all part of the charm!
Can I make these vegan?
You bet! Use vegan cream cheese, coconut oil instead of butter, and dairy-free chocolate. The texture might be slightly different, but still delicious! If you are interested in other no-bake options, you might enjoy these no bake mini layered desserts.
Help! My chocolate coating is too thick!
Easy fix, stir in a teaspoon of coconut oil to thin it out. Works like magic for smooth, perfect dipping every time!
I’d love to see your creations! Snap a pic of your pops and tag me – nothing makes me happier than seeing your twist on this recipe. Did you add sprinkles? Try dark chocolate? Show me your delicious masterpieces! For more bite-sized treats, take a look at these mini date nut balls.
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Irresistible Mini Lotus Cheesecake Pops in 6 Easy Steps
- Total Time: 2 hours 20 mins
- Yield: 12 pops 1x
- Diet: Vegetarian
Description
Mini lotus cheesecake pops are bite-sized treats with a creamy cheesecake center and a crunchy lotus biscuit crust.
Ingredients
- 200g cream cheese, softened
- 100g lotus biscuit crumbs
- 50g butter, melted
- 50g powdered sugar
- 1 tsp vanilla extract
- 100g white chocolate, melted
- Lotus biscuit crumbs for coating
Instructions
- Mix lotus biscuit crumbs with melted butter and press into small molds.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Spoon the cheesecake mixture over the biscuit base.
- Freeze for at least 2 hours.
- Dip each pop in melted white chocolate and coat with lotus crumbs.
- Chill until set.
Notes
- Use room temperature cream cheese for smoother blending.
- Freeze pops before dipping to prevent melting.
- Store in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 pop
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg