Cheesecake Pops

Cheesecake Pops

Screen Shot 2019-06-12 at 2.28.18 PM.png

Ingredients

Makes: 8 servings

  • 1    (36-ounce) frozen key lime cheesecake, Edward’s®

  • 1     package (12-ounce) dark chocolate chips, Nestlé® Chocolatier

  • 1     tablespoon shortening, Crisco®

  •        Nut topping, Planters®, or multi-color sprinkles (optional)

 

Directions

 

Line 2 baking sheets with parchment paper and set aside. Remove any topping from cheesecake and trim crust edge so it is flush with cake. Cut cheesecake into 8 slices and turn each slice on its side. Using the tip of a sharp knife, carefully make a small slit in the exact middle of each slice’s crust. Carefully insert a wooden craft stick straight into each slice. Place on a prepared baking sheet and freeze for 30 minutes. (Store slices on their sides, if necessary.)

In a small saucepan, combine chocolate and shortening; cook over low heat, stirring constantly, about 1 1⁄2 minutes or until most of the chocolate is melted. Remove from heat and stir until all chocolate is melted and smooth. Transfer chocolate to a large bowl and cool to room temperature.

Remove cheesecake slices from freezer. Grasp the wooden stick of a cheesecake slice and hold over the chocolate bowl. Using a large spoon in your other hand, pour chocolate over half of the cheesecake slice. Smooth out the chocolate and place on second prepared baking sheet. Repeat with remaining slices, working quickly. If desired, quickly sprinkle nut topping over chocolate. Freeze chocolate-covered slices for 1 hour.

White Cupcakes

White Cupcakes

Blackberry Fool

Blackberry Fool