Cheesecake is delicious, but it's a ton more fun on a lollipop stick. Learn how to make chocolate-coated cheesecake pops for your next party.
- Serves: 24 persons
- 8-inch cheesecake (baked, chilled, and very firm)
- 1pound chocolate candy coating
- Optional: sprinkles, small candies, or chopped nuts
Step 1Gather the ingredients.
Step 2Prepare 2 baking sheets by lining them with aluminum foil or parchment. Set 1 sheet aside for now.
Step 3Using a small cookie scoop, scoop spoonfuls of the cheesecake onto 1 of the baking sheets. If necessary, wet your hands and roll the cheesecake balls between your palms to make them fairly round.
Step 4Insert 1 lollipop stick into each cheesecake ball. If they're too soft, freeze the balls for about 20 minutes until they're firm enough to skewer effectively. Place the baking tray in the freezer to freeze the balls until they are very firm, at least 2 hours.
Step 5Microwave the candy coating until it is completely smooth and melted, stirring after every 30 seconds to prevent overheating. Add a little bit of shortening if necessary to produce a liquid coating that flows freely from a spoon. Set out your sprinkles or other desired toppings.
Step 6Remove the cheesecake pops from the freezer. Working quickly, dip a frozen cheesecake ball into the melted candy coating. Make sure that all of the cheesecake is covered and that the chocolate forms a seal around the stick. With the coating still wet, roll it in the toppings of your choice or sprinkle them on. Place the completed cheesecake pop on the reserved baking sheet with clean parchment.
Step 7Repeat with remaining cheesecake pops and candy coating. If the coating starts to set, return it to the microwave in brief intervals until it is once again liquid and smooth.
Step 8Serve and enjoy.