Cheesecake Pops
Creamy cheesecake coated in luscious chocolate and sprinkled with graham cracker crumbs, perfect for any occasion.
Ingredients
Cheesecake Mixture
- 8 oz cream cheese, softened Make sure it's fully softened to avoid lumps.
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
Coating
- 10 oz chocolate (for coating) Melt in microwave before dipping.
- Popsicle sticks To hold the pops.
- Graham cracker crumbs For coating.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar and continue mixing until the mixture is creamy.
- Add the vanilla extract and blend well.
- Fold in the whipped topping until everything is well combined.
Shaping
- Take spoonfuls of the cheesecake mixture and roll them into small balls, about the size of a golf ball.
- Place each ball onto a baking sheet lined with parchment paper.
Freezing
- Insert a popsicle stick into the center of each cheesecake ball.
- Place the baking sheet in the freezer for about 2 hours, or until the cheesecake pops are firm.
Coating
- Melt the chocolate in a microwave-safe bowl, heating in 30-second increments and stirring in between until smooth.
- Remove the pops from the freezer and dip each one in the melted chocolate, allowing any excess chocolate to drip off.
- Quickly sprinkle graham cracker crumbs over the chocolate coating before it sets.
- Place the finished pops back on the baking sheet and return them to the freezer for at least 30 minutes to allow the chocolate to harden.
Notes
Store in the freezer for up to two months in an airtight container or wrapped individually. Best served straight out of the freezer.