Chocolate Dipped Cheesecake Pops Recipes

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CHOCOLATE-DIPPED CHEESECAKE POPS



Chocolate-Dipped Cheesecake Pops image

Try something new with these Chocolate-Dipped Cheesecake Pops. These delectable Chocolate-Dipped Cheesecake Pops are a cheesecake lover's dream.

Provided by My Food and Family

Categories     Home

Time 5h30m

Yield 15 servings, 2 pops each.

Number Of Ingredients 4

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
1 cup cold milk
30 lollipop sticks
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate

Steps:

  • Beat Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
  • Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.
  • Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix. Freeze an additional 2 hours or until chocolate is set.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHEESECAKE POPS



Cheesecake Pops image

A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends.

Provided by Cher

Categories     Desserts     Cakes     Cake Pops

Time 6h10m

Yield 24

Number Of Ingredients 11

3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅓ cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
3 eggs
24 lollipop sticks
10 ounces white confectioners' coating
miniature semisweet chocolate chips
toasted coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
  • Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
  • Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
  • Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 16.4 g, Cholesterol 57.9 mg, Fat 15.6 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 130.5 mg, Sugar 14.5 g

CHOCOLATE-COVERED CHEESECAKE SQUARES



Chocolate-Covered Cheesecake Squares image

Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, the sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! -Esther Neustaefer, La Crete, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 49 squares.

Number Of Ingredients 12

1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 large eggs, room temperature, lightly beaten
1/2 teaspoon vanilla extract
COATING:
24 ounces semisweet chocolate, chopped
3 tablespoons shortening

Steps:

  • Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

Nutrition Facts : Calories 141 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE DIPPED CHEESECAKE POPS RECIPE - (4.6/5)



CHOCOLATE DIPPED CHEESECAKE POPS Recipe - (4.6/5) image

Provided by á-18433

Number Of Ingredients 7

1 pkg.(16 oz) Frozen Cheesecake
22-24 lollipop sticks
Small ice cream scoop
1 3/4 to 2 Cups Dark Chocolate, White or Milk Chocolate Morsels
1 Tbs. Shortening
Colored Sprinkles to Decorate
1/2 Cup Mini Semi Sweet Morsels

Steps:

  • Line a baking sheet with wax paper. Remove cheesecake from freezer, thaw for 5 minutes. Cut cheesecake into 22-24 pieces. Press pieces of cheesecake including the crust into the ice cream scoop. Working quickly, shape into 1 1/2" balls. Press one lollipop stick into each cheesecake ball. Place on waxed paper. Store in freezer until ready to dip in chocolate. Microwave the chocolate and shortening in a medium, uncovered safe bowl on high for 1 minute; stir then return if necessary to microwave for 10-15 second intervals, stirring just until melted. Dip frozen cheesecake pops into melted chocolate, shaking off excess. Immediately decorate with sprinkles or mini semi sweet morsels. Work quickly, repeat with remaining pops. Freeze until ready to use. Allow to soften 5-10 minutes before serving. Dip

CHOCOLATE CHEESECAKE POPS



Chocolate Cheesecake Pops image

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.

Provided by Chef mariajane

Categories     Cheesecake

Time 25m

Yield 60 pops

Number Of Ingredients 14

1 cup all-purpose flour
3 tablespoons cold butter, cut into pieces
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1 egg yolk
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 1 cup white chocolate chips, chopped
60 lollipop sticks
1 lb milk chocolate or 1 lb semisweet chocolate, melted

Steps:

  • 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.

Nutrition Facts : Calories 123.9, Fat 7.4, SaturatedFat 4.5, Cholesterol 23.8, Sodium 47.3, Carbohydrate 12.5, Fiber 0.1, Sugar 10.3, Protein 2.3

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS



Chocolate Covered Peanut Butter Cheesecake Pops image

Peanut butter, chocolate, and cheesecake? Put it on a pop and it's all our favorite things in a kid- and party-friendly form.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 36 mini squares

Number Of Ingredients 8

1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

Steps:

  • For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
  • Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
  • Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
  • Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
  • 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
  • Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
  • Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

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