Frozen Cheesecake Pops
All kids like food on a stick. Cheesecake is no exception! While these are wonderful just out of the freezer, they are equally good simply refrigerated.
INGREDIENTS | SERVES 10–12
- 1 store-bought 8 plain cheesecake
- 1 cup chocolate or colored candy melts
- 10–12 lollipop sticks
Freeze cheesecake until very firm. Using a spoon or ice cream scoop, scrape the cheesecake from the crust, and form into golf ball–sized balls using your hands. Place balls onto a parchment-lined pan, and place in the freezer after every two balls are made to prevent melting. If cheesecake begins to thaw too much before all of the balls can be made, return to freezer until set.
Once all balls are made, freeze uncovered for 1 hour. While freezing, microwave the candy melts at 30-second intervals until smooth and pourable.
Insert lollipop stick into each of the frozen balls, and dip one at a time into the candy melts. Decorate with sprinkles, if desired, while coating is still warm. Return to freezer.
To store for up to 1 week, place cheesecake pops in airtight freezer bags or container. Serve directly from freezer.
Take this recipe even further by drizzling with white chocolate, or by dipping the still-melted chocolate coating in sprinkles for a festive look. You could also coat the pops in white candy melts and roll in toasted coconut for a tropical twist.