Chocolate Dipped Cheesecake Pops Recipes

CHOCOLATE-DIPPED CHEESECAKE POPS

Steps:

• Beat Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
• Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.
• Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix. Freeze an additional 2 hours or until chocolate is set.

CHOCOLATE DIPPED CHEESECAKE POPS RECIPE - (4.6/5)

Steps:

• Line a baking sheet with wax paper. Remove cheesecake from freezer, thaw for 5 minutes. Cut cheesecake into 22-24 pieces. Press pieces of cheesecake including the crust into the ice cream scoop. Working quickly, shape into 1 1/2" balls. Press one lollipop stick into each cheesecake ball. Place on waxed paper. Store in freezer until ready to dip in chocolate. Microwave the chocolate and shortening in a medium, uncovered safe bowl on high for 1 minute; stir then return if necessary to microwave for 10-15 second intervals, stirring just until melted. Dip frozen cheesecake pops into melted chocolate, shaking off excess. Immediately decorate with sprinkles or mini semi sweet morsels. Work quickly, repeat with remaining pops. Freeze until ready to use. Allow to soften 5-10 minutes before serving. Dip

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
• Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
• Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
• Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
• 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
• Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
• Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

CHOCOLATE-COVERED PUMPKIN CHEESECAKE POPS

Steps:

• Heat oven to 350°F with rack in middle. Oil pie plate.
• Beat cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, then beat in egg until combined. Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.
• Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes. Transfer to a rack to let cool completely. (Cheesecake will set completely as it cools.)
• Cover cheesecake with a round of wax paper or parchment then wrap in plastic and chill until cold, at least 3 hours.
• Scoop out pumpkin cheesecake, packing cheesecake in ice cream scoop each time and leveling it off, then releasing it, flat side down, onto 2 small, wax paper-lined rimmed baking sheets. Freeze until frozen solid, at least 1 hour.
• Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.
• Working with one pan of cheesecake balls at a time (and keeping the other pan frozen), rest a cheesecake scoop on a fork and lower it into chocolate, then spoon chocolate over it to coat it completely. Let excess chocolate drip off, then scrape bottom of fork against edge of bowl and return coated ball, flat-side down, to wax paper-lined pan. Sprinkle with graham cracker crumbs and push a lollipop stick 3/4 inch through ball. Repeat with remaining balls on first baking sheet. (If cheesecake begins to soften, return to freezer to harden.) Refrigerate finished pops.
• Melt remaining chocolate in another small deep bowl in same manner and coat remaining cheesecake balls.
• Keep pops refrigerated or frozen until serving.

CHOCOLATE CAKE POPS

Steps:

• Preheat a cake pop maker and brush with oil.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
• Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
• Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.

CHEESECAKE POPS

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.

CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
• Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
• Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
• Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

CHOCOLATE CHEESECAKE POPS

Steps:

• Preheat oven to 350°F Line a 9x13 -inch baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan,.
• CRUST:.
• Mix crust ingredients until mixture resembles coarse crumbs. Mixture will be very dry. Press into dish.
• CHEESECAKE:.
• Beat cream cheese and condensed milk until smooth and creamy. Beat in yogurt. Add eggs, one at a time, beating well after each addition. Add vanilla, flour and white chocolate. Pour over crust.
• Bake in preheated oven 30 minutes or until top is golden brown and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or overnight.
• ASSSEMBLY:.
• Cut cake into 3/4 inch cubes. Roll into balls or leave as cubes, (or both!) Place on a parchment-lined baking sheet, Carefully insert lollipop sticks into cheesecake. Freeze uncovered until solid, about 1 hour. Dip frozen cheesecake pop into melted chocolate. Place any decorations on immediately as chocolate will harden quickly. Continue with remaining pops.

FORKY INSPIRED CHEESECAKE POPS

Steps:

• Before you begin, you will also need: 14 white sporks, 42 strands of pink and blue pull n' peel licorice, 14 medium eye sprinkles, 14 mini eye sprinkles, pink food marker, black decorating icing, 7 milano cookies, number 2 small round piping tip, and 12 ounces bright white candy melts or white chocolate for Forky inspired decorations.
• Let's start with the marshmallow fondant! The homemade kind is so easy to make, and tastes way better than anything you can buy in a store. Place the marshmallows and water in a microwave safe bowl (with plenty of room for the marshmallows to expand), and heat for 30 seconds. Stir, and microwave again for 30 seconds more. Stir until the marshmallows are smooth and completely melted.
• Add in half of the powdered sugar and stir to combine, then add the rest and the vanilla extract, and continue to mix until you cannot mix anymore. Coat a work surface and your hands with the vegetable shortening (to prevent sticking), and begin to knead the fondant on your surface until it comes together and is no longer sticky (add shortening as needed). Coat the fondant with a little more shortening and wrap it in plastic wrap before transferring to the refrigerator to chill overnight.
• To make the cheesecake pops place your Oreo cookies in the bowl of a food processor, and process until finely ground. Add the salt and process just until combined. Transfer to a medium bowl and add the cream cheese in small pieces. Mix to combine with your hands.
• Scoop out a heaping 1/2 a tablespoon, and roll between your palms to form balls. Place the cheesecake balls on a parchment lined tray, and transfer to the refrigerator to chill for at least 45 minutes. While they are setting you can begin to work on the decorations.
• The licorice should be pre cut to the right length for the arms. You will just want to gently separate 4 strands per cake pop (with the eyebrow and arms being the same color). On top of a piece of wax paper cut a 1 inch section for the eyebrow and form it into an arch. Then cut a 1 inch section of the mouth color and press the 2 cut ends together to join them. You can make this one smiling or any expression you would like. Press it into your wax paper to hold the shape. To create the arms, make 3 folds on the end of the strand of licorice and separate slightly for fingers, repeat with the other strand, and then twist the 2 arm strands together in the middle. I found it best to shape the licorice the night before decorating, and let it set on the wax paper so it's not as sticky and holds the designs better.
• Once the cake pops are fully chilled it's time to dip them! Place the candy melts or white chocolate in a heat safe bowl, and microwave at 50% power for 1 minute, stir and repeat (in 30 second intervals), until the melts are smooth and completely melted. If you need to thin them out a bit you can add paramount crystals 1 teaspoon at a time, stirring until combined. Use a toothpick to add a little of the candy melts to the spoon part of each spork and place a cheesecake ball on top gently molding to the shape of the spork. Allow the chocolate to set.
• Dip the front of each spork into the candy melts, completely covering the cheesecake ball, and gently tap the bottom of the spork against the side of the bowl to pop any air bubbles and smooth the candy. Allow to set. You can dip them all once more for an extra smooth finish. (A toothpick is a great tool if you need to remove any excess candy melts from the fork tings). Once all the pops are dipped you can transfer them back to the refrigerator while completing the decorations (the cheesecake pops can also be refrigerated overnight).
• To prepare the cookie sticks for each pop, carefully cut each milano cookie in half with a sharp kitchen knife. Then cut the halves in half once more so that you have 4 pieces (2 per pop). If you would like, you can use the knife to very carefully round out the ends of each cookie. Set aside.
• Once the fondant has chilled you can separate and roll it into 1 inch balls. Form each ball into a triangle between your fingers (and flatten the top of the triangle). Set aside.
• When you are ready to put the cake pops together re melt your candy melts to use as the "glue". Place your cheesecake pops on a piece of wax paper, and use a toothpick dipped in the candy melts to attach the eyebrow, mouth, and sprinkle eyes. Tear a tiny piece of paper towel and color it with the food marker. Dab onto either side of the mouth for cheeks.
• Attach the piping tip to your decorating icing, and pipe large pupils into the center of each sprinkle eye. Glue the arms onto the spork handle with more candy melts.
• Add the fondant triangle to the bottom of your spork handle, and use melts to attach 1 piece of the cookie to either side of the bottom (like skis). Take a million pictures of your adorable new creation, and enjoy!
• Tools and Specialty Ingredients:
• Keep in mind: Price and stock could change after publish date, and we may make money from these links.
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• Bright White Candy Melts - Buy now on Amazon, $7: https://amzn.to/2W9w4Ya.
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• Pull 'n' Peel Licorice - Buy now on Amazon, $10: https://amzn.to/2We3JQA.
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• Paramount Crystals (to smooth candy melts) - Buy now on Amazon, $13: https://amzn.to/2MvlQNB.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!

CHOCOLATE-DIPPED CAKE POPS

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
• Use pulsing action of food processor to process cake, in batches, until fine crumbs form. Place crumbs in large bowl. Add small amount of frosting; mix well with your hands. Mix in remaining frosting; roll into 40 (1-inch) balls.
• Cover baking sheet with parchment. Melt white chocolate in microwave as directed on package. Dip end of 1 lollipop stick into melted chocolate, then insert coated end halfway into 1 cake ball. Place on prepared baking sheet. Repeat with 19 additional lollipop sticks and 19 of the remaining cake balls. Dip balls, 1 at a time, in remaining melted chocolate; gently shake coated ball over bowl of melted chocolate to remove excess chocolate before returning cake ball to prepared baking sheet.
• Repeat with semi-sweet chocolate and remaining cake balls. Let stand 45 min. or until chocolate is firm.