Irresistible Mini Lotus Cheesecake Pops in 6 Easy Steps
Mini lotus cheesecake pops are bite-sized treats with a creamy cheesecake center and a crunchy lotus biscuit crust.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 2 hours 20 mins
- Yield: 12 pops 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 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.
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
Find it online: https://www.recipesloop.com/mini-lotus-cheesecake-pops-recipe/