Posted August 24, 2023 by: Admin #Kitchen

Chocolate Peanut Butter Cheesecake Pops – Creamy, smooth bites of peanut butter cheesecake, dipped in silky chocolate. They are perfect for parties and fun to make with your kids!

Is there anything better than peanut butter and chocolate together? I guess that’s subjective, but in my world it’s the perfect match. These cake pops are made with the creamiest peanut butter cheesecake and then coated in chocolate. It’s a simple idea, but it’s so unique! They are perfect for serving a crowd.

This is the kind of recipe kids can help with too! The cheesecake can be made the next day and then you can let the little ones have fun dipping the popsicles in the chocolate. You might end up with chocolate all over the place, but all that fun is worth it, right?

Ingredients

They look like a decadent treat you’d find at your local bakery, but just check this out! Can you believe such a delicious dessert has such a short list of ingredients? Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Skip to Recipe button at the top.

• Brown sugar – You can make your own brown sugar with 1 teaspoon of molasses mixed with 1 cup of granulated sugar.
• Cream Cheese – Make sure the cream cheese is at room temperature so it can be blended together for a nice smooth cheesecake.
• Heavy Cream – Anything between 30-40% MF will work.
• Egg yolks – this will give a nice silky texture to your cheesecake.
• Peanut Butter – I used smooth, but you can also use crunchy! You’ll get some nice peanut bites in your cake pops.
• Vanilla Extract – Vanilla paste or bean will also work.
• Vegetable shortening: you can use coconut oil instead.
• Chocolate Chips – I used milk chocolate chips. Any type will work! Dark, semi-sweet white chocolate.

How to Make Chocolate Peanut Butter Cheesecake Pops

• Mix the batter: Preheat oven to 350F and line an 8×8 cake pan with parchment paper, letting the excess paper hang over the edges. Spray skillet well with cooking spray. Beat brown sugar and cream cheese until smooth, about 3 minutes. Pour in the cream and beat until well incorporated. Add the peanut butter, egg yolks, and vanilla, then beat on low until smooth. Do not over mix.
• Bake the Cheesecake: Pour the cheesecake into the prepared pan and smooth the top with a spatula. Bake for 15 minutes, then turn the heat down to 200F. Open the oven door for about 30 seconds to let some heat out. Bake for another 45 minutes, then turn off the oven and let the cheesecake sit in the oven while it cools for another 45 minutes. Cover the pan with plastic and refrigerate overnight.
• Prepare the cheesecake pops: Carefully remove the cheesecake from the pan by holding the excess parchment paper. Cut cheesecake into 1″ cubes and insert a cocktail stick 3/4 of the way into each cube and allow cubes to freeze for 1 hour.
• Prepare the chocolate: Add the chocolate chips and shortening to a heatproof bowl. Place the bowl over a pot of boiling water and stir as everything melts. Mix well. You can also microwave the chips and shortening in the microwave at 30-second intervals, stirring in between, until melted.
• Make the cake pops: Dip each cheesecake cube into the chocolate and place on a parchment lined pan. Once they are all bathed, transfer the mold to the refrigerator until the chocolate has set.

PRO TIP: Before cutting the cheesecake, run the knife under hot water. Clean it between each slice and run it through more hot water as needed to keep the blade warm.

How to decorate cake pops

I kept them simple with just a beautiful layer of chocolate. After dipping the popsicles in chocolate, while the chocolate is still wet, you can sprinkle some toppings on them. Try some crushed nuts or sprinkles!

You can also use candy melts and a small piping bag to create a beautiful and easy drizzle on cake pops in any color of your choice. Perfect for baby showers, bridal showers, or even DIY weddings! Tie a bow with some ribbon around each stick to make it look really special.

advance

You’ll want to make the cheesecake the day before because it needs to sit in the fridge for at least 8 hours. After that, all you have to do is melt the chocolate, cut the cheesecake into cubes, and dip them.

If you want to have everything ready the day before, you can always make the cheesecake in the morning and then finish dipping the popsicles in the evening. If you don’t have an airtight container tall enough for the sticks to fit, simply gently place each cake pop on its side in a large container or freezer bag.

Leftovers

These cake pops will last 5 days in the fridge. I mean, that’s quite a while to even have them before you devour them all! You can also freeze them. They will last 2 weeks in the freezer stored in an airtight container. To defrost, let them sit overnight in the refrigerator.

Looking for more fun one-bite desserts? Try these!

Chocolate Peanut Butter Cheesecake Pops

Chocolate Peanut Butter Cheesecake Pops – Creamy, smooth bites of peanut butter cheesecake, dipped in silky chocolate. They are perfect for parties and fun to make with your kids!

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Instructions

• Preheat oven to 350 degrees F.
• Line an 8×8 baking pan with parchment paper, leaving long overlapping flaps on each side. Spray the parchment paper with cooking spray.
• Add the brown sugar and cream cheese to the bowl of your mixer and mix on medium until smooth, about 3 to 5 minutes. Add heavy cream and mix for another 2 minutes until well incorporated. Add the peanut butter, egg yolks, and vanilla extract and mix on low for another minute or until the batter is smooth. Do not over beat as it may crack the cheesecake.
• Pour the cheesecake batter into a prepared baking dish and smooth out the top.
• Bake the cheesecake at 350 for 15 minutes. Open the door to let some of the heat out for about 30 seconds, turn the oven down to 200 F, and bake for an additional 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 45 minutes.
• Remove pan from oven, cover with cling film, and refrigerate for at least 8 hours or overnight.
• The next day, cut the cheesecake into 1-inch cubes. Insert a wooden stick up to 3/4 of each cube, then freeze for one hour.
• Meanwhile, add the chocolate chips and shortening to a medium heatproof bowl. Fill a saucepan with about an inch of water and bring to a simmer. Set bowl over saucepan and stir occasionally with spatula until chocolate is melted and smooth. It should only take a couple of minutes. Alternatively, you can put the chocolate and shortening in a microwave-safe bowl and melt on 50% power for one minute, then stir well, then microwave for another minute.
• Prepare a baking sheet with parchment or wax paper.
• Dip each cube into the chocolate and place on the parchment paper. Refrigerate for 30 minutes until the chocolate sets and then serve cold.

Grades

• You can freeze cake pops for up to two weeks and even serve them frozen.
• Please note that nutritional information is a rough estimate and can vary greatly depending on the products used.