November 30, 2012
2 8-oz (225-gram) containers tofu cream cheese, softened
1 8-oz (225-gram) pareve whipping cream, defrosted but not whipped
1/3 cup light brown sugar
1 Tbsp lemon juice
4 oz (113 grams) semisweet chocolate
2 Tbsp margarine
1/2 cup cookie crumbs, crushed
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.