Olivia got a Ballerina Cookbook for Christmas and about once a week asks if we can make one of the recipes. This usually translates to, “Mommy, I’ll pick it out and pretend that I’m going to help. You do everything else.” Her latest pick was Sugar Plum Fairy Pops, or little balls of cheesecake, dipped in chocolate, and covered in various toppings.
After a couple of failed attempts at balling up sticky, mushy cheesecake, I gave up and just cut the cake into bite-sized squares. Tasted just the same but WAY easier. Once I stopped trying to roll impossible cheesecake balls, these were really easy.
Chocolate-Dipped Cheesecake Pops
1 prepared cheesecake
12 oz semisweet chocolate chips
1 tbsp shortening
Sprinkles, chopped nuts, shredded coconut, and any other toppings you’d like
- Line a baking sheet with parchment paper.
- Cut the cheesecake into 1½ inch squares and place on the baking sheet. Put a lollipop stick in the top of each square and push down so that it goes almost through the other side but not quite. Freeze for about 3 hours or until hard.
- Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and repeat until chocolate is melted and smooth.
- Remove the cheesecake pops from the freezer and dip each one, making sure the chocolate covers them entirely. Return each pop to the baking sheet and sprinkle with toppings.
- Let set in the refrigerator for at least 30 minutes or until ready to eat.
Makes about 24 cheesecake pops.