Cheesecake Pops Recipe
Ingredients:
1 prepared cheesecake (homemade or store-bought)
2 cups semisweet chocolate chips or candy melts
2 tbsp vegetable oil (optional, for smoother melting)
Assorted toppings (e.g., sprinkles, crushed nuts, shredded coconut, cookie crumbs)
Lollipop sticks or wooden skewers
Instructions:
Prepare Cheesecake: If using a homemade cheesecake, ensure it is well-chilled and firm. If using a store-bought cheesecake, remove it from the packaging and let it chill in the refrigerator for at least 1 hour.
Form Pops: Use a melon baller or small ice cream scoop to scoop out small, even-sized balls of cheesecake. Place the cheesecake balls on a baking sheet lined with parchment paper. Insert a lollipop stick or wooden skewer into each ball.
Freeze: Freeze the cheesecake pops for at least 1 hour or until they are firm and easy to handle.
Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips or candy melts in 30-second intervals, stirring between each interval, until smooth. If desired, add vegetable oil to the chocolate for a smoother consistency.
Dip Pops: Remove the cheesecake pops from the freezer. Dip each pop into the melted chocolate, ensuring it is completely coated. Allow any excess chocolate to drip off.
Add Toppings: Immediately sprinkle or roll the chocolate-coated pops in your chosen toppings while the chocolate is still wet.
Set Pops: Place the decorated pops back on the parchment-lined baking sheet. Allow the chocolate to set at room temperature or in the refrigerator for faster setting.
Serve: Once the chocolate is set, the cheesecake pops are ready to serve. Keep any leftovers stored in the refrigerator.