Cheesecake Pops

Cheesecake Pops

Cheesecake Pops
There’s cheesecakes, then there’s this month’s Daring Bakers challenge, Cheesecake Pops! That’s right, these cheesecakes definitely pop as they are made into popsicle sticks. The girls loved these and they loved sharing it with their friends.

I made this batch on my daughter’s birthday and she brought them to school as treats for her friends.

This was also a great shared activity in the kitchen, so our pops turned out different shapes and sizes depending on who was making them. Then they (the girls) got lazy making balls and putting on popsicle sticks so they sliced the cheesecake into rectangles and triangles and had fun decorating them. Some were dipped in chocolate, some in white chocolate and then there were a few that were left naked and rolled in graham cracker crumbs. I am still experimenting with the baking itself, so I didn’t change anything from the original recipe. I tried to stick with the original as much as possible.

I must say, for my first attempt at cheesecake, this turned out well. The only deviation from the recipe, and most other bakers also had the same problem, was that the baking time was extended to 60 minutes or longer.
Cheesecake Pops Cheesecake Pops Cheesecake Pops

Cheesecake Pops
Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Thanks to Elle of Feeding My Enthusiasms and Deborah of Taste and Tell for hosting this month’s Daring Bakers Challenge.

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24 comments on “Cheesecake Pops
  1. Marie says:

    Looks so yummy

  2. Jo says:

    so cute!!
    what a fun idea!

  3. Heidi V. says:

    That looks like it is fun to make! I’m going to have to try it.

  4. Toni says:

    This is fabulous!!! And you can “dress up” the cheesecakes according to party theme — whether it’s a kid’s party (fruits and candies) or an adult’s party (dark chocolate and truffles)… perfect. I love this idea!

  5. Weng says:

    i really love this JMom! my daughter, at 4, is becoming such an eager kitchen helper. we’ve been doing some baking projects together. she might love to do this with me, too. we’ll see. 😀

  6. ces says:

    i’m so glad i made it here J! i will definitely try to be a daring baker for S’s birthday next week! i hope *fingers crossed* i make them as pretty as yours too!thanks!

  7. JMom says:

    Thanks for your comments, everyone. This was a fun project to do. I can’t wait to make the next challenge!

  8. Jackie says:

    Yours looks so pretty and colorful, great job!

  9. joey says:

    They look wonderful! I wish I could’ve joined this month…

  10. oggi says:

    I love this idea of cheesecake pops, I like making mini versions of desserts and cakes, they’re cute and fun to eat.:)

  11. Renee says:

    They look great!! Wasn’t it fun?!?!

  12. Michelle says:

    What a wonderful way to get everyone involved! They’re so pretty!

  13. great to see you in on these DB challenges.
    these are such great treats for kids and kids-at-heart, aren’t they?
    your cheesecake pops look gorgeous.

  14. Barbara says:

    Your pops look delicious – I especially love the square ones.

  15. Deborah says:

    Your pops look so wonderful! Great job on this challenge!

  16. JennyBakes says:

    This is a great recipe for kids to help with. Nice job!

  17. Susan says:

    Beautiful, I love all the different variations and it looks like your kids had a blast with them.

  18. Jerry says:

    Glad you got to share the experience! It is always fun to share the challenge! Oh and they look lovely!

  19. Yum, they look so good! I love the drizzled ones!

  20. Kim says:

    What a wonderful job you did, love your bright colors. I so need kids in grade school again, no teacher for me which means I might end up eating more than my share.

  21. Christine says:

    Your pops came out amazing. I hope that your daughter’s class enjoyed them! We are bringing ours in for the teacher tomorrow!

  22. chriesi says:

    They look great!

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