• Main
  • Recipes
  • Chocolate Covered Peanut Butter Cheesecake Pops Recipe

Chocolate Covered Peanut Butter Cheesecake Pops Recipe

Posted by
Rate It!
Chocolate Covered Peanut Butter Cheesecake Pops
Add your photo!
Ingredients
11
Count
Nutrition
246
Calories
Total time
15
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
  2. Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
  3. Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
  4. Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
  5. 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
  6. Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
  7. Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
  8. Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.31 Kcal (1031 kJ)
Calories from fat 167.82 Kcal
% Daily Value*
Total Fat 18.65g 29%
Cholesterol 34.4mg 11%
Sodium 113.1mg 5%
Potassium 174.83mg 4%
Total Carbs 18g 6%
Sugars 15.05g 60%
Dietary Fiber 1.31g 5%
Protein 4.89g 10%
Iron 0.7mg 4%
Calcium 37.4mg 4%
Amount Per 100 g
Calories 435.34 Kcal (1823 kJ)
Calories from fat 296.6 Kcal
% Daily Value*
Total Fat 32.96g 29%
Cholesterol 60.79mg 11%
Sodium 199.9mg 5%
Potassium 308.99mg 4%
Total Carbs 31.8g 6%
Sugars 26.59g 60%
Dietary Fiber 2.32g 5%
Protein 8.64g 10%
Iron 1.2mg 4%
Calcium 66.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top