Cheesecake Lollipops

What is it about dessert on a stick that's irrestistable? Cheesecake Lollipops are an adorable, not to mention mouthwatering treat that all your shower guests will love. Simply add colored sprinkles and a delicate bow to create a cute cake alternative.
For additional decorating ideas David Burke also makes some incredible cheesecake confections including the Tuxedo (made with white, milk, and dark chocolate coatings, peanut crunchies, and Reese's peanut butter pieces); and the Pink Lady (made with white chocolate coating, pistachios, and sundried cherries).

Ingredients

• 24 Oz Philladelphia Ready to Eat Cheesecake Filling
• 1/2 Cup Colored Sprinkles
• 12 Oz White Chocolate Chips
• 12 Oz Semi-Sweet morsels (melted)
• 1 Cup Caramel
• 12 Oz Butterscotch Chips or Toffee Chips
• 24 Thin Wooden Dowels

Directions

• Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.
• Place colored sprinkles in a separate shallow bowl or dish. Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.
• Melt butterscotch chips in separate bowl -- whisk until smooth.
• With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.
• Place in freezer for about 10 minutes to firm up again. Dip balls in either white chocolate or in caramel, and then roll in sprinkles to fully coat. Same with melted butterscotch/ toffee bits.
• Place back in freezer to firm. Can be left in freezer standing upright and then taken out and refrigerated until ready to serve.