Cheesecake Cake Pops
These dark chocolate-coconut cheesecake cake pops, blend delicious grown-up flavors with a fun and whimsical bite-size dessert. It's the perfect treat for any age.
Servings: 12 cake pops
Calories: 162kcal
Equipment
Ingredients
- 1 small firm baked cheesecake your favorite flavor like cherry, strawberry, blueberry etc.
- 2 cups fine quality dark chocolate or candy melts
- shredded coconut flakes for the cake pop topping
Instructions
- Make sure the cheesecake is cold to begin with. Use a small cookie scoop to scoop out rounds of the cheesecake and roll them into balls with your hands. Or, you can simply cut the cheesecake into small wedges. You need to work quickly here while the cheesecake is cold.
- Place them on a pan lined with wax paper. Carefully insert the lollipop sticks into the center of the cheesecake balls. Refrigerate or freeze for 30-60 minutes to allow the cake pops to firm up.
- Melt the chocolate (or candy melts) in a double boiler. Alternatively, you can microwave the chocolate at 20 second intervals, stirring each time until melted.
- Insert the cake ball or wedge into the chocolate and rotate until covered. Softly tap and rotate the cake pop until the excess chocolate falls off. Don’t tap too hard or the cake ball could fall off!
- Place in a Styrofoam block, cake pop stand or on wax paper to dry. Sprinkle with coconut flakes while the chocolate is still wet.
- Serve!
Video
Notes
- Some helpful kitchen tools for this recipe:
- Make sure to keep that cheesecake chilled to begin with so that it's firm enough to hold its shape. Avoid working in a warm kitchen for best results.
- Store them in the fridge for up to 5 to 7 days.
- You can also freeze them for up to 3 months. Make sure to wrap them in plastic wrap and place in a freezer bag. Thaw in the fridge.
- A good cookie scoop size is between 1.25” to 1.75” in diameter.
Nutrition
Calories: 162kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Sodium: 32mg | Potassium: 189mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 0.4mg
