I’m not a big fan of “cake pops”. Just not into smashed up cake and frosting on a stick – although my grand babies love them! But take that idea, and make it out of cheesecake?? I’m all over that!
I’ve posted a key lime cake, and key lime cupcakes. Now it’s time for key lime cheesecake pops! I’ve been thinking about this one for a while – the tart flavor of key lime, combined with the smooth and creamy texture of cheesecake, and graham cracker crust pieces – a match made in heaven! It took several tries before I got this just the way I wanted. You can make your own cheesecake for sure, but it needs to be rather dense in order to hold the shape needed for the pops. My first attempt – although perfect as a slice of cheesecake, was way too soft to form into balls. I also tried making a version that was a “no-bake” style, and that failed as well when rolled into balls. I finally purchased a key lime cheesecake that had just the right texture. I found that you can also use a vanilla cheesecake, and add a little key lime curd into the center of the cheese cake ball, with nice “limey” flavor as well.
You will need:
Cheesecake, either vanilla or key lime
Key lime curd (optional)
cake pop sticks
White candy melts (for coating each pop)
sprinkles (for decorating)
Styrofoam square (available at craft stores)
Start by making the cheesecake balls. I used an ice cream scoop, 1 1/2″. You can make them smaller if you prefer, with a 1 1/4″ scoop. I like incorporating a SMALL amt of the graham cracker crust, but you don’t have to. Run the scoop under hot water briefly, before scooping. This will keep the cheesecake from sticking. Move quickly, so as not to “melt” the cheesecake. If desired, place a small amt of key lime curd into the center of each scoop, using a small piping bag. Fold the cheesecake around the curd completely. Roll the balls using your hands, to smooth them. Refrigerate them for at least 30 min. (Freeze for 10 min to chill them quicker).
Melt the white candy melts, at 20 second intervals, in the microwave. Stir to combine, til smooth. Dip the sticks into the warm mixture, about 1 1/2″, just to coat the top of the sticks. Set to dry on parchment paper.
I dipped each stick a second time, then while still wet, inserted it into each cheesecake ball, about 1″. Refrigerate again for just 10 min. Then dip each ball into warm mixture, coating completely. Use a spoon to assist you. Allow excess to drip off – you can use the spoon to gently remove any excess.
Add sprinkles, while pop is still wet. Then place each pop STANDING UP, into a square of styrofoam .
Refrigerate for up to 1 week. These could be made without the stick as well – as little key lime cheesecake balls.
They look amazing!!
