Dessert & Baked Goods » Cheesecake Pops
Print RecipeIngredients
Pops
- chilled cheesecake
- candy melts (microwavable dipping chocolate)
- candy sprinkles or shredded coconut
Equipment
- small ice cream scoop
- wax paper-lined plate
- lollipop sticks
- food prep gloves (optional)
- styrofoam or floral foam (optional)
How-to
Scoop & Refrigerate
- Line a plate with wax paper
- Scoop chilled cheesecake using small ice cream scoop onto a wax paper-lined plate - don't worry about shaping them yet - and refrigerate 30-60 minutes for cheesecake to firm up
Shape Pops & Freeze
- With gloved hands (optional - but makes rolling cheesecake easier), roll each scoop of cheesecake into a more rounded shape. (They don't have to be perfectly round as they'll be dipped in chocolate and garnished with candy)
- Insert lollipop stick and lay pop back on the wax paper-lined plate
- Continue for all scoops, then freeze at least 1 hour
Add Chocolate & Sprinkles
- Melt chocolate candy melts in microwave according to manufacturer's directions (in about 30 second increments to keep melted) and dip each pop, letting the excess chocolate drip off
- Chocolate will harden pretty quickly, so immediately by hand or with a spoon, add sprinkles, candy of choice or coconut, turning the lollipop stick as you go to cover all sides of the pop
- Place pops in styrofoam or floral foam to stand them up, or lay them on a dish. Keep refrigerated on the wax-paper lined sheet until serving. (Refrigerate leftover pops - if any!)
Note: Cheesecakes are sold in slices and halves too if you just want to make a few pops
Meghan McGarry
Raised in Bronx, NY, Meghan was three years into her pursuit of a Finance Degree from Manhattan College when she realized that a life of crunching numbers was not going to be a "piece of cake." As baking was her true passion, she attended the French Culinary Institute where she graduated with a degree in Pastry Arts. After moving to Boston in 2003, she has worked as pastry chef at Rustic Kitchen as well as overseeing a commissary that produced baked goods for three restaurants in Cambridge, MA. Today, you can find Meghan working as a consulting pastry chef, as well as surrounded by her favorite color pink in her Cambridge kitchen, whipping up delectable pastry treats and making eye-popping, taste bud-rocking wedding cakes.
These adorable pops start with scoops of chilled cheesecake (we highly recommend Meghan McGarry's a-maz-ing Raspberry Swirl Cheesecake but any kind will do). Microwavable chocolate melts that come in all sorts of colors, and dazzling sprinkles let you get creative. Bring the kids in on this one - no oven, no mixer, no knives - they'll have a blast!
Meghan McGarry
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