Chocolate Cheesecake Pops Recipe #379799
Each one of these decadent treats is a small piece of cheesecake that has ben shaped into a ball and dipped in melted chocolate, It literally melts in your mouth... and makes a beautiful statement on your table.
25 min | 25 min prep
60 pops
CRUST
- 1 cup all-purpose flour
- 3 tablespoons cold butter, cut into pieces
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1 egg yolk
CHEESECAKE
- 1 lb cream cheese, softened
- 1 (300 ml) can eagle brand sweetened condensed milk
- 1/2 cup plain yogurt
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1 cup white chocolate or white chocolate chips, chopped
- 60 lollipop sticks
COATING
- 1 lb white chocolate or milk chocolate or semisweet chocolate, melted
- 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.
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5 stars