Last year Cake Pops took the world by storm! This was a bandwagon I had to get on.
I had just made a cheesecake that barely had a dent in it when I was invited to a dinner party so thought this was the perfect opportunity to try these cute little pops out.They are easy to make and look really impressive (to make it even easier, just buy a pre-made cheesecake at your grocery store). You can serve them in little narrow short containers, like shot glasses, or upside down in pretty cupcake liners, which is a lot easier for transporting. You can also be your own chef here by dipping and rolling them into the toppings of your choice. White chocolate with chopped pistachios and dried cranberries, dark chocolate with candied ginger, milk chocolate with sprinkles – the possibilities are endless (and delicious)!
I used leftover cheesecake from this recipe but you can use any recipe or even buy a pre-made cheesecake at your local grocer.
Scoop, avoiding the crust, out balls of cheesecake with an ice cream scoop. Roll out little balls using your hands, about 1 & 1/2 inches round. Insert a popsicle stick into each ball about 3/4 of an inch in (hallway). Freeze until frozen, about 2 hours.
Once cake pops are ready, melt 1 lb semi-sweet chocolate chips with 2 tbsp vegetable shorting in a double boiler over low heat. Remove pops from the freezer and dip them, holding the stick, in the chocolate to cover the entire pop. Gently tap the stick on the edge of the bowl to shake off excess chocolate. Immediately roll chocolate covered pop in crushed nuts (I used almonds and walnuts).
I used an upside down colander to dry my pops (put the sticks in the little holes) but you can dry them in an upright, short, narrow container or even laying down if you don’t have anything (not ideal as then they get a flat side).
These always go quickly at parties so make sure to make plenty!