Chocolate Covered Cheesecake Pops

Name: Chocolate Covered Cheesecake Pops
Prep time: 180 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 cup butter, melted, for the base; 1/2 cups raw sugar, for the base; 3 tablespoons cocoa, for the base; 2 cups cookies, vanilla, ground, for the base; 1 tablespoon cinnamon powder, for the base; 1/2 cups peanuts, for the base of the pops; 3 packages cream cheese, for the cheesecake, 190g each; 1 cup whipping cream, for the cheesecake; 1 cup sugar, for the cheesecake; 2 tablespoons vanilla essence, for the cheesecake; 2 envelopes unflavored gelatin powder, melted, for the cheesecake, 7g each; 1 cup white chocolate; 1 cup bittersweet chocolate; chocolate, cookies & cream, in bar and bites; OREO cookies, chopped; m&m´s chocolate, Reese's, chopped; pretzel, chopped; marshmallows, minis; walnuts, chopped; chocolate chips; white chocolate, for decoration; dark chocolate, for decoration

Marielle Henaine

Are you a fan of extra sweet and extra delicious desserts? We have the perfect easy dessert for you! This recipe for Chocolate Covered Cheesecake Pops is the best option when you want to mix flavors and textures.

For this no-bake dessert, you can make a cookie mixture and a creamy cheese filling. It is important that your pops are fully frozen when you cover them in chocolate; otherwise, they will melt.

Reviewed by Editorial Team of Kiwilimón

Published: 13-06-2019

Preparation

Low

For the base, in a bowl, mix the butter with the sugar, cocoa, crushed cookies, and cinnamon. Pour into a 20 cm diameter cake mold and compact to form a crust. For the cheesecake, beat the cream cheese with the whipping cream, sugar, vanilla, and gelatin. Pour the previous mixture into a mold, spread it out, and refrigerate until set. Remove from the mold, cut into triangles, and insert popsicle sticks at the base of each triangle. Freeze for one hour. Melt the white chocolate and dark chocolate in the microwave in 30-second intervals. On a tray with a rack, cover the pops with the white and dark chocolate, working quickly so it doesn’t solidify and you can smooth it out well. Before the chocolate completely dries, decorate the pops with toppings of your choice. Refrigerate to let the chocolate set and enjoy.