Thursday, January 27, 2011

Cheesecake Lollipops

These are a lot of work, but they taste really good.  I got positive reviews from the people at work, so I think they're pretty good.


  • 1 Cheesecake
  • Graham cracker crumbs
  • 2-3 lbs chocolate for dipping
  • 55-60 lollipop sticks
  • Styrofoam base
  • Assorted sprinkles, optional
  • Plastic covers & twist ties (optional)


  1. Scoop out small balls of cheesecake onto a sheet of wax paper.  In total, you should get 55-65 from a 9-inch cheesecake.
  2. The cheesecake balls are likely to be sticky.  To make them easier to handle, roll in graham cracker crumbs.
  3. Melt the chocolate.  If you're using real chocolate then temper it appropriately.  If you're using confectionery coating then no tempering is necessary.
  4. I found the cheesecake balls to be very soft, so I popped them into the freezer for 5-10 minutes to harden.  This step may not be necessary if your cheesecake was particularly firm.
  5. Use a lollipop stick to puncture holes in your styrofoam base.
  6. Take a lollipop stick and dip the tip into the chocolate.  Push it into one of the cheesecake balls, and then dip the ball into the chocolate, being certain to coat the entire thing.  Place into one of the holes in the styrofoam.  If desired, put sprinkles on top before the chocolate sets.
  7. Repeat step six for the rest of the cheesecake balls.
  8. Allow the chocolate to set completely.  If desired, wrap each lollipop in a plastic cover and seal with twist tie.
  9. Store in the refrigerator.
  10. A styrofoam base is the easiest way to transport them.  I transferred them to a second base so that it wouldn't be covered with chocolate droppings and loose sprinkles.

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