Best No Recipe Recipe Chocolate Dipped Cheesecake Lollipops Recipes

CHEESECAKE POPS

Steps:

• Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes. Cut a frozen cheesecake into 1-inch cubes. Gently press a lollipop stick halfway into each cube. Dip in the chocolate and roll in sprinkles and/or coconut, if desired.

NO-BAKE CHEESECAKE CHOCOLATE COVERED BITTY BITES

Steps:

• Mix cream cheese and butter together until well combined.
• Add graham cracker crumbs and mix well.
• Add powdered sugar gradually and mix well.
• Cover bowl and chill for at least one hour, overnight is good.
• Cover cookie sheet with wax paper. Scoop chilled cheesecake from bowl in scant teaspoonsful. Roll each ball lightly to "round it" and place on wax paper. Slide cookie sheet with cheesecake balls back into the refrigerator. If they are very soft, plan to leave them there for 10-20 minutes.
• Melt chocolate in microwave, following package directions, until chocolate is completely melted.
• Remove cheesecake balls from refrigerator. Use a fork to dip each cheesecake ball into the melted chocolate, working quickly. Let excess chocolate drip off and use a second fork to push dipped candy onto the waxed paper.
• Cool until hardened.

CHOCOLATE-COVERED CHEESECAKE SQUARES

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

CHOCOLATE-DIPPED CHEESECAKE POPS

Steps:

• Beat Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
• Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.
• Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix. Freeze an additional 2 hours or until chocolate is set.

CHEESECAKE LOLLIPOPS

Steps:

• Preheat oven to 275 degrees F.
• Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.
• After all items are well mixed, a flavor element can be added to the cheesecake (i.e. 500 g of mango puree, or any other type of puree, or pieces of items such as coconut).
• Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in the oven until it sets (but it shouldn't have any color). Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and cut into squares (or any other shape). Spear each piece with a thin bamboo skewer.