Red Velvet Cheesecake Pops Recipe

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Steamy Kitchen
Nutrition per serving    (USDA % daily values)
CAL
965
FAT
150%
CHOL
13%
SOD
39%

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Ingredients for 24 servings

1 box red velvet cake mix

1/2 cup store-bought buttercream or cream cheese frosting (I used Betty Crocker Whipped Buttercream)

7” plain cheesecake

1-2 cups graham crackers, crumbled into small crumbs

1 bag of 10-12 oz. candy melts, your favorite color (I used Wilton Color Burst Pastels, can find at Michael

1/4 to 1/2 cup of vegetable oil

24-30 candy/cookie sticks (found at craft store)

Microwave safe bowl, at least 3-inches deep

1/2 tablespoon measuring spoon

Cookie sheet, covered in foil

Rectangular foam block or another cookie sheet covered in foil and topped with parchment paper

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