Cheese pops

I love a good cheese ball.

You’ve probably heard of cake pops from the crazy talented Bakerella and now here are some pops on the savory side, cheese pops. I got inspired from the Bacon Pops post on The Kitchn, but to be honest I just wanted an easy way out so I cut a few corners.

I started with goat cheese and a cream cheese that already had herbs and flavorings, namely Chavrie with basil and roasted garlic and some Alouette sundried tomato and basil cream cheese. The bacon and pecans are very real and very delicious. Ready to cut some corners? Let’s get started.

Cheese Pop Ingredients

What You’ll Need:

Goat Cheese Pops (makes 10)

  • Chavrie (I used flavored with basil and Goat Cheese, but use whatever flavor appeals to you)
  • 4 ounces Cream Cheese
  • 3 Bacon strips, cooked and diced finely
  • 1 cup pecans, finely chopped
  • Black Pepper
  • Lollipop sticks
  • Ice cream scoop, 1 tablespoon size (optional)
  • Plastic gloves (optional)

In a bowl, combine the goat cheese and the cream cheese. Add pepper to taste and add a few pinches of the bacon pieces and continue to mix. On a plate, mix the remaining bacon and pecan pieces and set aside.  Using an ice cream scoop, start scooping out balls of of cheese. If you don’t have a scoop you can use a measuring spoon for 1 tablespoon. With your plastic gloves on, roll the cheese into balls. and then roll the ball on the plate of pecans and bacon. Place the finish ball in a dish and insert the lollipop stick. Once all your pops are done, put the pops in the freezer for 20 minutes and then keep in the refrigerator until ready to serve.

For the sundried tomato cream cheese pops, follow the same method except you just scoop the cheese directly out of the container, no mixing or additions necessary. Alouette has many flavors, so choose one that sounds good to you.

You could also remove the sticks and just serve them as mini/personal-size cheese balls.

Cheese pops