This recipe calls for a small (8-inch) cheesecake. You can use a cheesecake from the store (often found in the freezer section) or make one from scratch, but it’s best to used a baked cheesecake, as most no-bake cheesecake recipes produce a cheesecake too soft in texture to hold up in these pops.
Ingredients:
- 8-inch cheesecake, chilled and very firm
- 1 lb candy coating
- 2-3 tbsp shortening
- sprinkles, small candies or chopped nuts (to decorate)
- Lollipop sticks
Preparation:
1. Prepare two baking sheets by lining them with aluminum foil or parchment. Using a small cookie scoop, scoop spoonfuls of the cheesecake onto one of the baking sheets, setting the other aside for now. If necessary, wet your hands and roll the cheesecake balls between your palms to make them fairly round.
2. Insert the lollipop sticks into the tops of the cheesecake balls. Place the baking tray in the freezer to freeze the balls until they are very firm, at least 2 hours.
3. Microwave the candy coating with the shortening until completely smooth and melted, stirring after every 45 seconds to prevent overheating. Add more shortening if necessary to produce a liquid coating that flows freely from a spoon. Set out your sprinkles or other desired toppings.
4. Remove the cheesecake balls from the freezer. Working quickly, dip a frozen cheesecake ball into the melted candy coating and roll it in the toppings of your choice. Place the completed cheesecake pop on the reserved baking sheet with clean parchment.
5. Repeat with remaining cheesecake pops and candy coating. If the coating starts to set, return it to the microwave in brief intervals until it is once again liquid and smooth.
6. Refrigerate the pops until the coating is completely set. Store cheesecake pops in an airtight container in the refrigerator for up to a week. (Note that the pops will retain their great flavor and texture, but moisture might condense on them and cause the colors of the coating or sprinkles to bleed. Therefore, if their appearance is very important, it is best to make these within 24 hours of when you plan to serve them.)
