Cheesecake Pops
[1] Make and decorate cheesecake pops (photo courtesy Pure Cheesecakes).

Plain Cheesecake
[2] First, bake a cheesecake.

Cheesecake Pops
[3] Next, scoop balls of cheesecake.

Cheesecake Pops
[4] Add sticks, and get ready to decorate (photos 2-4 courtesy Safe Eggs | Chantel Arsenault).

 

You can bake or buy a cheesecake for National Cheesecake Day, July 30th. Or you can turn that cheesecake into cheesecake pops.

Any day of the year, it’s a fun concept for family fun or entertaining.

You can also create a non-party “assembly line” of friends to make a large bunch of pops, where everyone gets to take home their share.

This easy recipe was created by Chantel Arsenault for Safe Eggs.

Decorations (toppings) can vary widely; for example, mini candy hearts for Valentine’s Day, blue and pink sprinkles for baby showers, or silver and gold sprinkles for special occasions.
 
RECIPE: CHEESECAKE POPS

Ingredients For The Cake Pops

  • Cheesecake (bake your favorite recipe or buy one)
  • Cookie scoop
  • Lollipop sticks
  •  
    Toppings

  • Chocolate for melting (dark, milk, white—your choice)
  • Chocolate wafer or Oreo cookie crumbs
  • Chopped nuts
  • Mini chocolate chips
  • Sprinkles
  • Toasted shredded coconut
  • Toffee chips
  •  
    Preparation

    1. LINE two cookie sheets with wax or parchment paper.

    2. SCOOP and form 36 cheesecake balls. Place on the cookie sheets and freeze for at least 10 minutes. When they are frozen…

    3. MELT the chocolate. Remove the cheesecake balls from the freezer and insert the sticks. Dip each ball into melted chocolate, and return to the freezer for another 10 minutes.

    4. DIP quickly into more chocolate and add your toppings of choice. Let the chocolate candy harden, and they’re ready to serve.
     
    ALTERNATIVE TO STICKS

    You can adapt this concept to a dessert that is not on a stick. Make the cheesecake balls more like tartufo, the Italian ice cream ball covered in chocolate. Here’s how:

  • FOLLOW the steps above, but use an ice cream scoop to make the cheesecake balls. You should get 8 balls. For an extra treat, consider hiding a strawberry or raspberry inside each cheesecake ball.
  • FREEZE the balls for 20 minutes before dipping. Since you won’t have sticks, instead use old-style kitchen tongs with the loop ends, which will make it easier to coat the entire surface.
  • PROCEED per above to decorate. Serve on a plate with whipped cream or mascarpone; fruit sauce or other dessert sauce; berries, and a knife and fork.
  •  
     
    CHEESECAKE HISTORY

    The first cheesecakes date back to ancient Greece, and were savory recipes, not sweet.

     
    They were served to Olympic athletes, and were so popular that the conquering Romans took the recipe back with them, along with much of Greek culture.

    The history of modern cheesecake begins in 1872, with the invention of cream cheese—which, by the way, was an accident. It was sold as Philadelphia Cream Cheese.

    Over time, the brand’s home economists developed new ways to use the cream cheese, and printed the recipes on the carton. The familiar American-style cheesecake was one of them.

    Here are more cheesecake history details.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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