Cheesecake Pops

  1. LINE baking sheet with wax paper.
  2. REMOVE cheesecake from freezer; thaw for 5 minutes. Cut cheesecake into 22 to 24 small even pieces.
  3. PRESS pieces of cheesecake, including crust, into ice cream scoop. Working quickly, shape into 1 1/2-inch balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour.
  4. MICROWAVE semi-sweet morsels and shortening in dry, medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
  5. DIP frozen cheesecake pops into melted chocolate; shaking off excess. Immediately decorate with colored sprinkles, sugars or mini morsels, if desired, before chocolate hardens. Working quickly, repeat with remaining cheesecake pops. Place on prepared baking sheet; freeze until ready to serve. Allow to soften for 5 to 10 minutes before serving.
  6. TIPS:
  7. Cheesecake balls do not have to look "pretty" before they are dipped in chocolate. Crust is included in cheesecake ball. This all gets covered in a coating of chocolate. It may be a little messy, but everything works out when it is covered in chocolate!

craft, cream scoop, vegetable shortening, sprinkles, chocolate, chocolate flavor

Taken from www.epicurious.com/recipes/member/views/cheesecake-pops-50027236 (may not work)

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