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vanilla cheesecake pops at www.chefkimihou.com

Vanilla Cheesecake Pops

Yield: 8 slices
Prep: 10 mins
Rest: 15 mins
Total: 25 mins
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Course Dessert

Equipment

  • Parchment lined baking sheets
  • Popsicle sticks
  • Microwave safe bowl or 2 cup liquid measuring glass
  • Piping Bags

Ingredients
  

  • Frozen cheesecake cut into triangles
  • Vanilla or chocolate Almond bark
  • Candy melts
  • Sprinkles

Instructions
 

  • The cheesecake MUST be frozen and sliced in order to do this. You must work quickly.
  • Line a baking sheet with parchment paper and set aside.
  • Place the almond bark in a 2-cup capacity glass measuring cup (or microwave safe bowl).
  • Dip the tip of the popsicle stick into the chocolate and then into frozen cheesecake.
  • Dip the slice of cheesecake into the melted chocolate and shake off any excess.
  • Place onto a parchment lined baking sheet to set fully for about 10-15 mins.
  • Add the colored candy melts to piping bags and warm them in 30 second increments until fully melted.
  • Snip a small hole in the tip and drizzle over the hardened chocolate shell.
  • Add sprinkles immediately.
  • Let set for 10 mins.
  • Serve and enjoy

Notes

Can be stored in the fridge for up to 3 days or freezer for up to 7-10 days.
Tried this recipe?Let us know how it was!