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Cheesecake Pop Recipe
This easy-to-make, Chocolate Covered Cheesecake Ball recipe is a fun and delicious spin on the classic cake pops! It is perfect for parties, gifts or anyday treats!
Ingredients:
- 2 lbs. Bada Bing Bada Boom Dipping & Enrobing WHITE Chocolate (no tempering)
- 1 pre-made cheesecake or your favorite cheesecake recipe
- 1 cup finely crushed graham crackers
- Chocoley Drizzle & Design WHITE Chocolate (optional)
- Red Chocolate Coloring Oil (optional)
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Method:
| 1. | Bake cheesecake according to recipe or use a pre-made cheesecake |
| 2. | Line a cookie sheet with wax paper |
| 3. | Use a scoop or a spoon to scoop out balls of the cheese cake. If you need to, roll the scoops to make smooth, golf ball-sized balls. Set on cookie sheet |
| 4. | Roll each of the balls in crushed graham crackers to create the "crust" |
| 5. | Place a sucker stick in each cheesecake ball and put cookie sheet into the freezer for 2 hours so that the balls will chill. |
| 6. | After the balls are chilled, melt chocolate
according to instructions that came with your Chocoley chocolate.
Ideally, use a double boiler (or a double boiler insert). Do
not let the water touch the bottom of the double boiler. Only
let the water simmer. Do not allow it to boil or you may burn
the chocolate. Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate |
| 7. | Add coloring oil to chocolate following the instructions that came with the oil (Optional) |
| 8. | Using a spoon or the "handle" from a
stick, add one frozen cheesecake ball at a time to the melted chocolate
and turn to coat. |
| 9. | Place on Heavy Weight Dipping Sheets and refrigerate until set. |
| 10. | Melt Drizzle and Design Chocolate according to the instructions. |
| 11. | Remove cheesecake pops from the refrigerator, decorate with Drizzle & Design Chocolate and return to the refrigerator. |
Store in the refrigerator in an airtight container until ready to serve. |
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