Chocolate Peanut Butter Cheesecake Pops – Creamy and smooth bites of peanut butter cheesecake, dipped into silky chocolate. They’re perfect for parties and fun to make with your kids!
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?
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
- Mix the batter: Preheat the oven to 350F and line an 8×8 cake pan with parchment paper, letting excess paper hang over the edges. Spray the pan well with cooking spray. Beat the brown sugar and cream cheese until smooth, about 3 minutes. Pour in the cream and beat until well incorporated. Add the peanut butter, egg yolks, and vanilla, then beat on low until everything is smooth. Don’t over-mix.
- Bake the cheesecake: Pour the cheesecake into the prepared pan and smooth out the top with a spatula. Bake for 15 minutes, then turn the heat down to 200F. Open the oven door for about 30 seconds to let some heat out. Bake for another 45 minutes, then turn off the oven and let the cheesecake sit inside the oven as it cools down for another 45 minutes. Cover the pan with plastic, and refrigerate overnight.
- Prep the cheesecake pops: Carefully take the cheesecake out of the pan holding the excess parchment paper. Cut the cheesecake into 1″ cubes and insert a cocktail stick 3/4 of the way into each cube, and let the cubes freeze for 1 hour.
- Prep the chocolate: Add the chocolate chips and shortening to a heatproof bowl. Place the bowl over a pot of simmering water, and stir as the everything melts. Mix well. You can also microwave the chips and shortening at 30 second intervals, stirring in between, until melted.
- Make the cake pops: Dip each cheesecake cube into the chocolate, and place it on a parchment paper lined pan. Once they’ve all been dipped, transfer the pan to the fridge until the chocolate has set.
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.
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.
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
- Peanut Butter Mini Tarts
- Mini Blueberry Galettes
- Matcha Mini Cheesecakes
- Peanut Butter Blossoms
- Hawaiian Cheesecake Bites
Looking for more recipes? Follow on…
Chocolate Peanut Butter Cheesecake Pops
- 10 tablespoon vegetable shortening
- 24 ounce milk chocolate chips 2 bags
- Preheat oven to 350 F degrees.
- Line an 8×8 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