Chocolate covered cheesecake pops!

cheesecake pops

Oh man, these were good. I made them for the 4th of July. I wanted to eat them ALL. Thanks to bakerella for the idea! I’m not so sure you could make these in Russia. You might not be able to find the sticks or the chocolate for the outside. But, while I’m in America I am going to take advantage of it!

I made these in Dallas with my friends Amanda and Lindsay. They were really fun to make. They do take some time to make though, but it’s totally worth it. Everyone at our 4th of July party liked them!

You will need:
2 packages of chocolate almond bark
1 tub of ready made Philadelphia cheese cake filling (or a cheesecake)
sprinkles
sticks (got mine from Holly Lobby in the Wilton aisle)
about 8 graham crackers

First, using a small ice cream scoop (we didn’t use this, just used a tablespoon measuring spoon) roll the cheesecake filling into balls with your hands and put them on a cookie sheet that will fit in your freezer.
IMG_2101
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Then using a food processor or a plastic bag and a rolling pin, crunch up the graham crackers into crumbs. Roll the cheesecake balls in the crumbs. Put them in the freezer for an hour or so. They can be left in overnight also.

Melt the chocolate. We found the best way to dip them was the microwave the chocolate in a small bowl. Bakerella suggests you used a bowl that you can completely submerge the whole cheesecake ball in. Get your cookie sheet out of the freezer. Dip one end of the stick in the chocolate and insert that end into the cheesecake ball. You might need to let them thaw a little bit. Then submerge the whole thing in chocolate and stick the pop into styrofoam to dry. You can add the sprinkles at this point if you want to.

It took us a while to get the hang of it, but once we go it, they were pretty easy. So fun and a great bite sized snack instead of eating a whole piece of cheesecake too. Visit bakerella’s site for her tips on how to make them!

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3 thoughts on “Chocolate covered cheesecake pops!

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