Daring Bakers-Cheesecake Pops

“Hello, my name is Lynne and I am a Daring Baker. It was just a casual thing to do, I could stop anytime I wanted,right? Well, I got in deeper and deeper and now I’m addicted” Sound familiar? I agonized over missing last month’s challenge, the beautiful party cake. I even bought Dorie’s book, Baking From My Home to Yours and vowed at the next special occasion in my family, I would bake the cake. This month’s challenge is Cheesecake Pops, chosen by Deborah and Elle, both have beautiful blogs with great photos and tasty looking recipes. The Cheesecake Pops recipe comes from Jill O’Connor’s book, Sticky Chewy, Messy, Gooey -Desserts For the Sweet Tooth, another book to put on my ever-growing lists of must haves.A great make ahead dessert, the pops seem time-consuming, but can be accomplished over two days. The cheesecake is baked, then chilled for several hours before scooping out the 2 ounce balls. The balls are then frozen for several more hours before dipping them in the chocolate. Since Memorial Day and the Fourth of July are our next holidays in the USA, I chose a red, white and blue theme for decorating my cheesecake pops. Cheesecake PopsMakes 30 – 40 Pops5 8-oz. packages cream cheese at room temperature2 cups sugar¼ cup all-purpose flour¼ teaspoon salt5 large eggs2 egg yolks2 teaspoons pure vanilla extract¼ cup heavy creamBoiling water as neededThirty to forty 8-inch lollipop sticks1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionery coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)2 tablespoons vegetable shortening(Note: White chocolate is harder to use this way, but not impossible)Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – OptionalPosition oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.Refrigerate the pops for up to 24 hours, until ready to serve.


  1. Deborah
    April 27, 2008 / 12:53 pm

    I love, love, love your red, white and blue theme!! What a great idea for the upcoming holidays! Your pops are beautiful – I’m glad you were able to participate in this month’s challenge!

  2. Katie B.
    April 27, 2008 / 1:11 pm

    Beautiful pops – and so festive!!

  3. Christine
    April 27, 2008 / 2:27 pm

    Your pops look amazing! I found that it was time consuming, you had to wait for it to chill and then wait for the pops to freeze. Patience is not my virtue but these pops were fun to make!

  4. Molly Loves Paris
    April 27, 2008 / 2:44 pm

    Great presentation. It makes me fee like summer’s already here. Well done.

  5. Lis
    April 27, 2008 / 3:51 pm

    I love your patriotic pops! And yes, we missed you last month. :)But as far as addictions go, this one is a pretty darned good one. :Dxoxo

  6. Jerry
    April 27, 2008 / 4:21 pm

    Look lovely.

  7. Susan
    April 27, 2008 / 5:53 pm

    Your pops look ready for the 4th of July. Very handsome!

  8. Barbara Bakes
    April 27, 2008 / 7:31 pm

    Beautiful pops – How will you be able to save them until the 4th of July.

  9. Andrea
    April 27, 2008 / 8:37 pm

    Oh, your pops look so yummy and festive!

  10. Julia
    April 27, 2008 / 8:38 pm

    They look so festive, I love the ribbon! This was my first challenge – I wonder if I’ll get addicted too!

  11. Namratha
    April 27, 2008 / 8:40 pm

    Very pretty LynnyLu, well done! 🙂

  12. Namratha
    April 27, 2008 / 8:40 pm

    Very pretty Lynnylu, well done!

  13. Jenny
    April 28, 2008 / 12:06 am

    You aren’t going to keep them until July 4th, right? They definitely wouldn’t last that long at my house. 😉

  14. Barbara
    April 28, 2008 / 12:48 am

    I stand up and salute you on some fine looking pops!

  15. L Vanel
    April 28, 2008 / 8:39 am

    Great theme! It looks like they came out wonderfully.

  16. Meeta
    April 28, 2008 / 7:42 pm

    lovely theme and good looking pops. great job and yes i know what it means to get addicted.

  17. Dolores
    April 29, 2008 / 6:48 pm

    I love your patriotic cheesecake pops.And I’m with you… even when a challenge is way outside of my normal baking zone, (sometimes especially when it is), I keep coming back for more. But yeah, I can quit any time. Really.

  18. SweetDesigns
    April 29, 2008 / 11:10 pm

    They look wonderful for the upcoming holidays hehe… (damn I just looked over and that was in the first comment.. I am so leaving it since its true haha) They look fantastic, great job!

  19. Lynnylu
    April 30, 2008 / 11:17 am

    deborah-you and Elle chose a really cool recipe for the Daring Baker challenge. thanks.katie-b-thanks, i will make them again for the summer holidays.christine-the dipping was time-consuming for me and I make such a mess with chocolate.mollylovesparis-thanks, i’m ready for the summer celebrations, too.lis-thanks-Daring Bakers rule!jerry-thanks for reading my post.susan-thanks-i’ll have to make them again.barbarabakes-i’ll just make them again-maybe I can improve on them, especially coating them with chocolate.andrea-thanks.julia-welcome to DB. you will love being a member.namratha-thanks.jenny-no, they won’t keep, will make them again. thanks.barbara-thanks.Ivanel-thanks, they were somewhat difficult, but will make them again.meeta-thanks, I hate to miss a challenge.delores-I concur-thanks for visiting.sweetdesigns-thanks.

  20. marion - il en faut peu pour ...
    May 4, 2008 / 9:22 pm

    ready for 4th july :)they are very funny 🙂 congratulations !

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