Cheesecake pops!

Pictures are from Bakerella
This recipe originally came from Bakerella by the way she has an awesome blog). Mine weren't as pretty, but yummy!
What you need:
3 oz cream cheese (softened)
12 oz fat-free cream cheese (softened)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Graham cracker crumbs

Dark chocolate candy melts
Sprinkles, or shaved dark chocolate for decorations, I also liked using hot cocoa powder!


Preheat oven to 350 degrees. Line muffin tins with paper liners.
In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight
I used a small ice cream scoop and scooped up as many balls as I could.
Drop each one in a small bowl filled with graham cracker crumbs and rolled it around to coat. This helped to shape them better as well.
pop them in the freezer for a few minutes to firm up. (Maybe about 20-30 min. for these.)
While they were chilling. heat up some chocolate candy melts in the microwave (30 sec intervals, stirring in between) and got my sticks and decorations ready.
So, after the balls become firm, dip one end of the lollipop stick in some of the melted candy coating and then inserted it into the cheesecake ball. then immediately dunk the pop in a deep bowl of melted candy coating and then sprinkled to decorate. Each one was then placed in a styrofoam block to completely dry. Then, they go in the refrigerator to await their fate