Cheesecake Pops
Preparation Time: 30 minutes
Servings: 12
Some cake pops are made by using a melon scooper or mini ice cream scooper to scoop out the cake; I find it easier and just as cute to cut them up into little squares when they’re cold. The pareve cheesecake recipe here works very well because it’s a dense cheesecake that cuts easily and tastes wonderful with the chocolate.
Ingredients
2 8-oz (225-gram) containers tofu cream cheese, softened
3 eggs
1 8-oz (225-gram) pareve whipping cream, defrosted but not whipped
1/3 cup light brown sugar
1 Tbsp lemon juice
Topping
4 oz (113 grams) semisweet chocolate
2 Tbsp margarine
1/2 cup cookie crumbs, crushed
Directions
Preheat oven to 350°F (180°C). Prepare a 9-inch square pan by lining with aluminum foil and spraying with nonstick cooking spray.
Beat all cheesecake ingredients together until well combined. Bake for 45 minutes, until set. Let the cheesecake cool and then refrigerate overnight until it’s completely set.
Cut into little squares, stick a candy apple stick or a skewer in each square and freeze for 4 hours or overnight.
Melt chocolate and margarine in a double boiler until creamy. Place cookie crumbs on a plate. Dip each pop into melted chocolate and then roll in crumbs.
If serving soon, refrigerate; otherwise, refreeze for long-term storage.
This recipe originally appeared in Mishpacha Magazine.
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