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Chocolate Dipped Cheesecake Pops

These “too cute” cheesecake pops are the perfect alternative to a cake at any baby shower or birthday party.

Chocolate Dipped Cheesecake Pops
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    22
    to 24 pops
Other Suggestions

Ingredients

Instructions

LINE baking sheet with wax paper.

REMOVE cheesecake from freezer; thaw for 5 minutes. Cut cheesecake into 22 to 24 small even pieces.

PRESS pieces of cheesecake, including crust, into ice cream scoop. Working quickly, shape into 1 1/2-inch balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour.

MICROWAVE semi-sweet morsels and shortening in dry, medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

DIP frozen cheesecake pops into melted chocolate; shaking off excess. Immediately decorate with colored sprinkles, sugars or mini morsels, if desired, before chocolate hardens. Working quickly, repeat with remaining cheesecake pops. Place on prepared baking sheet; freeze until ready to serve. Allow to soften for 5 to 10 minutes before serving.

TIPS:
• Cheesecake balls do not have to look “pretty” before they are dipped in chocolate. Crust is included in cheesecake ball. This all gets covered in a coating of chocolate. It may be a little messy, but everything works out when it is covered in chocolate!
• NESTLÉ® TOLL HOUSE® Milk Chocolate or Premier White Morsels can be substituted for NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.