Cheesecake Cake Pops Coated in Dark Chocolate & Coconut Flakes
This perfectly balanced dark chocolate coconut cheesecake pop, blends delicious grown-up flavors with fun and whimsical cake pops to create a perfect treat for any age.
Making sure the cheesecake is cold to begin, use a small cookie scoop to scoop out rounds of the cheesecake and roll them into balls. 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 cake 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.
Insert the cake ball 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 to dry and sprinkle with coconut flakes.