Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup butterscotch chips, melted and cooled slightly
- 12 lollipop sticks
- 8 oz butterscotch baking chips, melted for dipping
- Whipped cream, for topping
- Extra cinnamon, for dusting
- Edible gold dust or luster dust (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners or parchment circles.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom of each liner; bake 8–10 minutes. Cool completely.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add vanilla, cinnamon, nutmeg, and eggs; mix well. Fold in melted butterscotch chips.
- Spoon cheesecake batter over cooled crusts. Bake 20–25 minutes until set with slight center jiggle. Cool, then chill 2+ hours.
- Remove cheesecake cups; insert lollipop sticks. Dip tops in melted butterscotch to seal, then refreeze 15 minutes.
- Dip entire pops in melted butterscotch. Let excess drip off. Chill 10 minutes.
- Top with whipped cream, a pinch of cinnamon, and edible gold dust. Serve chilled or at room temperature.
Notes
- For stronger butterbeer flavor, add 1/2 tsp butterbeer flavoring (available at baking supply stores) with the vanilla.
- Gluten-free option: Use gluten-free graham crackers or digestive biscuits.
- For vegan version: Substitute with dairy-free cream cheese, vegan butter, and coconut whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Contains gluten, dairy, eggs
Nutrition
- Serving Size: 1 pop
- Calories: 240 Kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
