These are such a fun & easy make-ahead treat! The toffee-tastic cookies play nicely with the cheese cake, but you can use any cookies you like! I’d serve these cheese cake pops with fresh berries on the side : )
Helpful links:
Cake pop stand:
www.amazon.com...
Paramount crystals:
www.amazon.com...
Lollipop sticks:
www.amazon.com...
Crustless cheesecake
-two 8 oz packages of cream cheese ROOM TEMP
-1/2 cup granulated sugar (100 grams)
-2 eggs
-1 tsp (5 mL) vanilla extract
1. Preheat oven to 350 degrees
2. Using a stand mixer or hand mixer, beat the cream cheese and sugar together until creamy, and sugar has disappeared completely.
3. Add eggs and vanilla extract, beat until combined
4. Pour batter into parchment lined, 9 inch round pan
5. Bake for 30 minutes
6. Let cheesecake come to room temperature before allowing to rest in the refrigerator for 4 hours or overnight
Cheesecake pops:
-1 COLD premade cheesecake (about 16 oz of cheesecake)
-1 package (6.7 oz) toffee-tastic cookies (or cookie of your choice), crushed finely (**option: you can add 4 tbsp melted butter and a pinch of salt, to make more buttery crumbs if you wish!)
-20-24 lollipop sticks
-one 12 oz package of meltable candy wafers
-optional: paramount crystals
1. Roll about 2 tablespoons of cheesecake into individual balls and place on a tray. These will be messy and not perfect spheres, but you’ll make them more round later
2. Freeze the cheesecake balls for at least an hour
3. Re-roll the cheesecake into more round shapes. It should be easier to achieve a rounder shape now that the cheesecake is frozen
4. If you are able to serve these right away, you can roll the cheese cake directly into the crumbs and place on a stick. However, these need to be eaten quickly as the cheesecake will melt and fall off of the sticks within 20-30 min
5. If you plan on making these way in advance, follow the steps in the video to coat these in melted candy wafers/chocolate, and then coat with the cookie crumbs
6. Enjoy!
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