I made these cheesecake pops for my friend Joyce’s grandson’s shalom zachar and they were polished off in a flash! 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 parve cheesecake recipe here works very well because it’s a dense cheesecake that cuts easily and tastes wonderful with the chocolate.
Parve Cheesecake Pops
Recipe By Joy Devor
- Cooking and Prep: 12 h
- Serves: 8
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Contains:
Ingredients (8)
Cheescake
Cheesecake
Topping
Start Cooking
Prepare the Cheesecake
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Preheat oven to 350°F (180°C). Prepare a 9-inch square pan by lining with aluminum foil and spraying with nonstick cooking spray.
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Beat all cheesecake ingredients together until well combined. Bake for 45 minutes, until set.
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Let the cheesecake cool and then refrigerate overnight until it’s completely set.
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Cut into little squares, stick a candy apple stick or a skewer in each square and freeze for 4 hours or overnight.
Prepare the Topping
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Melt chocolate and margarine in a double boiler until creamy.
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Place cookie crumbs on a plate. Dip each pop into melted chocolate and then roll in crumbs.
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If serving soon, refrigerate; otherwise, refreeze for long-term storage.
Credits
Photography: Dan Engongoro
-H1.jpg "Milchig Napoleon Cream Cake")
