Mini Cheesecake Lollipops

Directions

1. 1
   Beat cream cheese, sugar, vanilla paste and salt with mixer fitted with paddle attachment 1 min.
2. 2
   or until well blended.
3. 3
   Beat cream and mascarpone with mixer fitted with wire whip attachment on high speed until stiff peaks form.
4. 4
   Fold into cream cheese mixture until well blended.
5. 5
   Spoon cream cheese mixture into pastry bag fitted with 1/2-inch plain tip.
6. 6
   Pipe into 1/2-oz.
7. 7
   mounds on parchment paper-lined half-sheet pan.
8. 8
   Smooth tops with moistened finger.
9. 9
   Freeze 1 hour or until firm.
10. 10
    Melt chocolate as directed on package.
11. 11
    Insert lollipop stick into bottom of each cheesecake mound.
12. 12
    Dip in chocolate; gently shake off excess chocolate.
13. 13
    Dip mounds in sprinkles.
14. 14
    Refrigerate until ready to serve.