Cheesecake Pops
January 10, 2008
My friend Merrie is a little bit obsessed with the cheesecake lollipops she once had for dessert at David Burke’s in Las Vegas. (I am a little bit obsessed with Las Vegas in general, so I won’t hold it against her!) For her birthday yesterday, I decided to try to recreate this treat. I didn’t try this version myself, nor I have I tried the original, so I’m not sure if it was a success or not. Looks cute, though. And really, what could be bad about cheesecake dipped in chocolate?
Cheesecake Pops
Inspired by David Burke’s Gourmet Pops
1 18-oz. frozen, crustless cheesecake (like this one)
lollipop sticks (I used wooden coffee stirrers)
8 oz. chocolate chips (I used dark chocolate)
1 Tbsp. canola oil
toppings such as sprinkles, toffee bits, crushed nuts, etc.
While frozen, slice cake into 8 even pieces. Then allow cheesecake to defrost just enough so that it can be molded into balls. (This took about an hour for the cheesecake I used.) Using clean hands that are damp with cold water, form a ball out of each cheesecake slice, and set on a plate. Insert stick into each pop so they are upright. Return to freezer until pops are solid again.
In a double boiler (or, a bowl set over a pot of water), melt chocolate chips and oil until it is smooth. Hold your lollipop by the stick, and using a spoon or spatula drizzle chocolate over the cheesecake until it is coated. Make sure to cover the section where the stick enters the cheesecake. Quickly coat pop with sprinkles, either by shaking them over the pop or rolling it in the topping. Set pop stick-side up into a cupcake paper or on a plate that is covered with foil or wax paper. Store in the refrigerator. Pops should be thawed before eating.
Print this post
Filed under: Dessert,Restaurants
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
Want to Try Archives
5 Comments
1.
Carol | January 10, 2008 at 2:57 pm
You could probably also use the Philadelphia “ready to eat” cheesecake filling that they sell near the cream cheese. No defrosting, just roll it into balls. (Frozen cheesecake sounds so yummy, by the way!)
2.
sharon | January 10, 2008 at 3:23 pm
Happy Birthday, Merrie! Ok, Dara, I’m putting in my request for those for my next birthday! They look very yummy!
3.
Jodi | January 10, 2008 at 8:52 pm
Oh, you should make more desert stuff…i just perked right up from my before bed haze!
4.
Dara | January 10, 2008 at 8:54 pm
Carol, that’s a great idea — I’ve never used it so I’m not sure if the consistency would be thick enough, but it’s worth a try!
Jodi, look for J.’s birthday cake on Saturday for more dessert-y goodness. : )
5.
Merrie | January 12, 2008 at 6:53 pm
I LOVED them!!!! So did J, D, and H. They were delectable. The only difference between these and David Burkes are his are smaller- dum dum size. Yours made for a much more substantial dessert:) His I have to eat more than one.
Thanks a million times over.
TrackBack URL
Trackback this post