Chocolate Peanut Butter Cheesecake Pops
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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!
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Chocolate Peanut Butter Cheesecake Pops
Prep: 1 hr 15 mins
Cook: 1 hr
Total: 2 hrs 15 mins
Serves: 64
Chocolate Peanut Butter Cheesecake Pops - creamy chocolaty and smooth peanut butter cheesecake pops, perfect for parties and fun to make with your kids.
Ingredients
For Cheesecake
- 1 cup brown sugar packed
- 24 oz cream cheese (3 pkgs), at room temperature
- 1/2 cup heavy cream
- 2 egg yolks
- 1 cup peanut butter smooth
- 1 tsp vanilla extract
For Chocolate
- 10 tbsp vegetable shortening
- 24 oz milk chocolate chips 2 bags
Instructions
- 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.
Recipe Notes
- 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.
Nutrition Information:
Serving: 1popCalories: 138kcal (7%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 4g (25%)Cholesterol: 16mg (5%)Sodium: 78mg (3%)Potassium: 59mg (2%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 118IU (2%)Vitamin C: 1mg (1%)Calcium: 35mg (4%)Iron: 1mg (6%)
Nutrition Facts
Chocolate Peanut Butter Cheesecake Pops
Amount Per Serving (1 pop)
Calories 138
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 78mg3%
Potassium 59mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 118IU2%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe adapted from www.foodnetwork.co.uk
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Amy moore says
I’m not sure how you got 64 cake pops out of an 8×8 pan? The quantity in this recipe fill the 8×8 pan to the very top and it don’t cook through in the time specified. We followed the recipe to the T.
jo says
It’s simple, 8×8 = 64, just basic math. 🙂 If you cut them into 1 inch cubes, you’ll get 64 1 inch cheesecake pops, 8 across and 8 down. Each oven is different, usually baking times are just a guideline and not really a rule. You know your oven the best, so you have to use your best judgement. To check if your cheesecake is done baking, gently shake the pan. If the cheesecake looks nearly set, but the center is still a bit jiggly, it is done.The center will firm out as the cake comes to room temperature and chills.
Nazanin says
I tried it and it was amazing.thank you ??
jo says
I’m so glad you liked the pops. 🙂
Betty Montgomery says
Those look too good to eat, I just love peanut butter and chocolate
Maureen | Orgasmic Chef says
Truly inspired. I love chocolate and peanut butter together and this is no dirty fingers! Perfect!
jo says
Thanks Maureen!
[email protected] says
OMG you totally crack me up!! I love that you planned your cooking schedule around mouths to feed. I can so see tough construction men daintily eating these pops….
It must be chocolate peanut butter day!! I just made peanut butter slices 😉
Love these, they’re really original! Pinning of course 😉
jo says
LOL yeah, I’m super pumped, they’re here for a couple weeks….let the baking begin! I made them a strawberry cake today, it was gone in 5 minutes! Tomorrow it’s pizza day!
Coco in the Kitchen says
These are genius, Jo.
I’m making them tonight!
jo says
Awesome, you’ll love them! 🙂
Ashley | The Recipe Rebel says
Haha, I don’t think anyone could resist these!
Thao @ In Good Flavor says
These are adorable little treats and are perfectly proportioned. My only problem is I would be going back for seconds, thirds, and fourths! I’m so guilty of doing that kind of stuff!
jo says
Oh trust me you’re not alone! 🙂
June @ How to Philosophize with Cake says
Wow, cheesecake pops sound like a great idea! I will have to try that sometime. Love this flavor 🙂
zerrin says
Wow! Cake pops for construction workers? Wish I were one of them! These look and sound so good that I’m not sure if I would share them with anyone else. Lol!
jo says
LOL yeah they’re amazing, especially if you love cheesecake. 🙂