Cheesecake Pops
9" cheesemake makes about 48 pops
Ingredients
Pops
- chilled cheesecake
- candy melts (microwavable dipping chocolate)
- candy sprinkles or shredded coconut
Equipment
- small ice cream scoop
- wax paper-lined plate
- lollipop sticks
- food prep gloves (optional)
- styrofoam or floral foam (optional)
How-to
Scoop & Refrigerate
- Line a plate with wax paper
- Scoop chilled cheesecake using small ice cream scoop onto a wax paper-lined plate - don't worry about shaping them yet - and refrigerate 30-60 minutes for cheesecake to firm up
Shape Pops & Freeze
- With gloved hands (optional - but makes rolling cheesecake easier), roll each scoop of cheesecake into a more rounded shape. (They don't have to be perfectly round as they'll be dipped in chocolate and garnished with candy)
- Insert lollipop stick and lay pop back on the wax paper-lined plate
- Continue for all scoops, then freeze at least 1 hour
Add Chocolate & Sprinkles
- Melt chocolate candy melts in microwave according to manufacturer's directions (in about 30 second increments to keep melted) and dip each pop, letting the excess chocolate drip off
- Chocolate will harden pretty quickly, so immediately by hand or with a spoon, add sprinkles, candy of choice or coconut, turning the lollipop stick as you go to cover all sides of the pop
- Place pops in styrofoam or floral foam to stand them up, or lay them on a dish. Keep refrigerated on the wax-paper lined sheet until serving. (Refrigerate leftover pops - if any!)
Note: Cheesecakes are sold in slices and halves too if you just want to make a few pops