Chocolate Peanut Butter Cheesecake Pops – creamy chocolaty and smooth peanut butter cheesecake pops, perfect for parties and fun to make with your kids.
Well I made cake pops! Delicious creamy chocolate peanut butter cheesecake pops. Hubs has been bugging me for some cake pops for over a year now and I finally did it. The reason I’ve been putting it off is because I know he won’t eat them all, he just wants one or two then I end up eating them all. But not this time!
We have 3 construction workers working on the landscaping in the backyard, and I thought this would be the perfect opportunity. I mean what construction worker doesn’t enjoy a dainty cake pop? Yeah that’s what I thought!
But you don’t need construction workers to eat these yummy cheesecake pops. Kids would absolutely love them, you could even freeze them and serve them as frozen pops. They’ll be gone in no time. And you will want that because you’ll end up with lots of cake pops. 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. The next day all you have to do is melt the chocolate, cut the cheesecake into cubes and dip them in chocolate. Kids could help here, it’d be a fun project to do with them. One tip I have about cutting into the cheesecake, is to run your knife in hot water before slicing into the cheesecake.
After I finished with the cake pops I took them outside to my guys. You should have seen their faces. They probably expected steaks or corn on the cob or some manly food. But then they took one bite and they were in love. All I heard was muffled sounds that sounded to me like “mmm, wow, mmm, so good”. I did suggest they take them to their kids, but I don’t think they’ll make it.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 10 tbsp vegetable shortening
- 24 oz milk chocolate chips 2 bags
Preheat oven to 350 F degrees.
Line an 8x8 baking pan with parchment paper, leaving long flaps overlapping on each side. Spray the parchment paper with cooking spray.
Add brown sugar and cream cheese to the bowl of your mixer and mix on medium until smooth, about 3 to 5 minutes. Add heavy cream and mix for another 2 minutes until well incorporated. Add peanut butter, egg yolks and vanilla extract and mix on low for another minute or until batter is smooth. Do not overbeat because it might cause the cheesecake to crack.
Pour cheesecake batter in prepared baking pan and smooth out the top.
Bake cheesecake at 350 for 15 minutes. Open door to let out some of the heat for about 30 seconds and turn down oven to 200 F degrees and bake for an additional 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 45 minutes.
Remove the pan from the oven, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Next day cut the cheesecake into 1 inch cubes. Stick a wooden cocktail stick 3/4 way into each cube, then freeze for one hour.
Meanwhile, add chocolate chips and shortening to a medium heatproof bowl. Fill a saucepan with about an inch of water and bring to a slow simmer. Set the bowl over the saucepan and stir occasionally with a spatula until chocolate melt and is smooth. It should only take a couple minutes. Alternatively, you could put the chocolate and shortening in a microwave-safe bowl and melt it at 50% power for a minute, then stir it well, then microwave it for another minute.
Prepare a baking sheet with parchment or wax paper.
Dip each cube into the chocolate and place it to stand on the parchment paper. Refrigerate for 30 minutes until chocolate sets then serve cold.
You can freeze cake pops for up to two weeks and can even be served frozen.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe adapted from www.foodnetwork.co.uk