This is an amazing treat that’s perfect for Valentine’s Day or in my opinion any day since I love cheesecake. Once you make a couple, you’ll find that these are really easy to make.
You’ll need to purchase a cheesecake (like Sara Lee) or make one on your own. The key to these is keeping the cheesecake as cold as possible so they keep their shape.
Here’s what you’ll need:
- One cheesecake that is well chilled
- A cookie scoop (these are slightly smaller than an ice cream scooper)
- Lollipop sticks
- Chocolate candy melts (we used Dark Chocolate for this recipe)
- Colorful sprinkles of your choice
Depending on the size of the scoop of cheesecake you use, this can make up to 12 Cheesecake pops.
You’ll want to melt about 20 of the chocolate candy melts in a bowl. Just place them in the microwave for 20 seconds at a time, stirring in between until they are melted. Now set this aside.
Using a small cookie scoop or a rounded tablespoon make balls out of the cheesecake. You want to avoid getting the graham cracker crust in the cheesecake balls (no worries if a little sneaks by).
After you scoop out the Cheesecake balls, roll them in your hands to make the rounds neater. You’ll need to work fast! Place them on a parchment-lined baking sheet. Next you’ll take your lollipop sticks, dip one end in the melted chocolate (about 1 inch up) insert a lollipop stick in the top of each. Lightly squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop them into the freezer for 1 full hour.
Next you’ll want to heat and melt your bag of chocolate melts in a small bowl or coffee mug. A mug works well because it’s easy to tip the whole cake ball into the chocolate. As you did before, add the chocolate and then heat it in the microwave for 20 second intervals, stirring in between until melted and smooth.
When you’ve had your Cheesecake balls in the freezer for an hour you’ll want to start the dipping process. It’s advised that you make them two at a time, keeping them in the freezer until you are ready to dip them.
To coat in chocolate, quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Once it is covered give the covered pop 2-5 taps on the side of the bowl. This will get any extra chocolate off.
Then sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts, sprinkles or even the leftover graham cracker crust and place back on the baking sheet. Refrigerate to set up, about 5 minutes.
Then repeat the process until all of the pops have been covered.