Daring Bakers: Cheesecake Pops

posted in: Cooking | 16

It’s that time of the month again! Once again the Daring Bakers got busy with a new recipe. This time, the chosen treat was Cheesecake Pops from the beautiful (and yummy) book Sticky, Chewy, Messy, Gooey. We are not cheesecake fans here but I refused to skip the challenge, especially considering how little cooking and baking I’ve been doing in the past few months.

The full recipe was just too much so I halved it. We didn’t eat the pops but they looked good and the cheesecake actually tasted good. To bad it wasn’t something either one of us really likes, otherwise they would have been great. I think they would make great treats for children’s birthday parties!



Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

16 Responses

  1. I don’t like cheesecake either, but I actually didn’t mind these because of the coating. As usual, yours look gorgeous!

  2. Oh, how cute are those?! We’re not cheesecake fans either, but I’m glad I made these just for the fun of it. Glad you did too! Look great 🙂

  3. Pretty pops! So gald you did the challenge and had fun. Great job!

  4. You didnt eat the pops? They look gorgeous.

  5. lovely! I just love the ribbons. such a pity that you dont like cheesecake coz these were delish!

  6. If you were any closer I would come over and gladly take these off your hands…but I am sure somebody already did! They look gorgeous!

  7. Well done doing it even though you didnt like it! How’d you handle the cheesecake smell on your hands after rolling the balls!

  8. I’m afraid I didn’t like the final result either (the looks I did, the taste not so much). And you know what? The kids ate the coating and left the cheese cake!

    They do look so pretty though!

  9. Total yum! And they are so cute! 🙂

  10. June these look great. I can think of many things I would eat instead of cheesecake – but this was certainly a great on!

  11. Those look almost too pretty to eat! You dipped them so well!

  12. Sorry that you aren’t a cheesecake fan. I am glad you did this challenge, the pops came out so pretty and your pics are great!

  13. I’m sure someone gladly took those pops off your hands….they turned out lovely!

  14. Interesting – you are not the first Daring Baker I’ve read who said they weren’t crazy about these. It’s a pit because as a concept it sounds good and they are damn cute! Fab pics, as always.

  15. You are a trooper! Great job.

  16. The eve of the May reveal, and I’m still commenting on April’s challenge. Your pops are adorable… I’m sorry you didn’t enjoy them more.

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