A Match Made in Heaven
Is there anything better than peanut butter and chocolate together? I guess that’s subjective, but in my world, it’s the perfect combination. These cake pops are made with the creamiest peanut butter cheesecake, then coated in chocolate. It’s a simple idea, but it’s so unique! They’re perfect for serving a crowd. This is the type of recipe that kids can help out with too! The cheesecake can be prepped the day ahead, and then you can let the little ones have fun dipping the pops into the chocolate. You may end up with chocolate everywhere, but all that fun is worth it, right?
Ingredients
They look like a decadent treat that you’d find at your local bakery, but just look at this! Can you believe a dessert this delicious has such a short list of ingredients? Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
Brown sugar – You can make your own brown sugar with 1 tsp molasses mixed into 1 cup granulated sugar. Cream cheese – Make sure your cream cheese is at room temperature so it can blend to give you nice and smooth cheesecake. Heavy cream – Anything from 30-40% MF will work. Egg yolks – This will give you a nice and silky texture in your cheesecake. Peanut butter – I used smooth, but you can use crunchy as well! You’ll get some nice bites of peanuts in your cake pops. Vanilla extract – Vanilla paste or bean will work too. 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
PRO TIP: Before slicing the cheesecake, run your knife in hot water. Give it a wipe between each slice and run it through more hot water as needed to keep the blade warm.
How to Decorate Cake Pops
I kept these simple with just a gorgeous chocolate coating. After dipping the pops in chocolate, while the chocolate is still wet, you can sprinkle some toppings over them. Try some crushed nuts or sprinkles! You can also use candy melts and a small piping bag to create a beautiful, simple drizzle over the cake pops in any color you like. Perfect for baby showers, bachelorette parties, or even DIY weddings! Tie a bow with some ribbon around each stick to really make them looks special.
Make Ahead
You’ll want to make the cheesecake the day before because it needs to sit in the fridge to set 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 done the day before, you can always make the cheesecake in the morning, then finish dipping the pops in the evening. If you don’t have a tall enough airtight container to fit the sticks, just gently lay 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 a pretty long time to even have these before devouring them all! You can also freeze these. They’ll last 2 weeks in the freezer stored in an airtight container. To thaw, let them sit overnight in the fridge.
Looking for More Fun One-Bite Desserts? Try These!
Mini Salted Caramel Cheesecakes Easy Chocolate Fudge Mini Tiramisu Cheesecakes Mini Blueberry Galettes Matcha Mini Cheesecakes Hawaiian Cheesecake Bites No Bake Oreo Cake Pops Peanut Butter Brownies Chocolate Truffles Chocolate Mousse
Recipe adapted from www.foodnetwork.co.uk
