Description
Chilled vanilla-graham cheesecake centers dipped in white coating and decorated with simple mummy bandages and candy eyes.
Ingredients
Scale
- 8 oz (226 g) full-fat block cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (150 g) fine graham cracker crumbs, plus up to 2 tbsp (14 g) if needed
- 12 oz (340 g) white candy-melting wafers, divided
- 1 tbsp (15 ml) refined coconut oil, optional
- 24 small candy eyes (about 12 g)
- 12 paper lollipop sticks
Instructions
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Mix in 1 1/2 cups (150 g) graham crumbs until evenly combined.
- Chill for 30 minutes. Divide into 12 portions and shape each into a compact oval. If the mixture remains too soft to hold shape, mix in up to 2 tbsp (14 g) additional crumbs.
- Arrange the ovals on a parchment-lined tray and chill for 20 minutes.
- Melt 2 oz (57 g) white wafers. Dip one end of each stick into the coating, insert it halfway into an oval, and chill for 10 minutes to secure.
- Melt 8 oz (227 g) white wafers in a tall narrow cup. Stir in coconut oil only if the coating is too thick. Dip each cold pop, tap off excess, and stand it upright or return it to parchment. Chill until firm.
- Melt the remaining 2 oz (57 g) wafers. Drizzle thin irregular lines across each pop to resemble mummy bandages.
- Press two candy eyes onto each pop while the drizzle is still tacky. Chill for 10 minutes before serving.
Notes
Keep the pops refrigerated and do not leave them at room temperature for more than two hours. Use paper rather than plastic sticks for a firmer grip.