Try something new with these Chocolate-Dipped Cheesecake Pops. These delectable Chocolate-Dipped Cheesecake Pops are a cheesecake lover's dream.
What You Need
Original recipe yields 15 servings
1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
1 cup cold milk
30 lollipop sticks
1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
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Let's Make It
Beat Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.
Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix. Freeze an additional 2 hours or until chocolate is set.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare as directed, substituting BAKER'S Milk Chocolate or White Dipping Chocolate for some of the Semi-Sweet Dipping Chocolate.
Pops can be stored, tightly wrapped, in the freezer up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 2 pops each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.