These are the unadorned pops. So fun & easy to do!
5 8-oz packages cream cheese at room temperature
2 cups sugar
1/4 teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
1/4 cup heavy cream
30 - 40 8 inch lollipop sticks
Boiling water as needed
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well on low speed after each addition. Beat in vanilla extract and cream.
1 pound chocolate, finely chopped, any flavor you prefer or use 1 pound of flavored coatings, also known as summer coating, confectionery coating, or wafer chocolate
2 tablespoons vegetable shortening
Assorted toppings such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees, coconut
Ribbon or other decorations
When cheese cake pops are frozen and ready for dipping, prepare the chocolate by melting 1/2 of the chocolate and 1/2 of the shortening in the top of a double boiler over simmering water. Stir the chocolate until melted and very smooth. Do not heat the chocolate too much or it will loose its shine after it has dried. Add more chocolate and shortening as needed, maintaining proportions. You can microwave the chocolate coating pieces on high at 30 second intervals, stirring until smooth.