Chocolate Peanut Butter Cheesecake Pop Step by Step Guide 

Peanut butter cheesecake pops dipped in chocolate are creamy and smooth. They're great for parties and kid-friendly!  

– 1 cup brown sugar  – 24 ounce cream cheese – ½ cup heavy cream – 2 egg yolk – 1 cup peanut butter – 1 teaspoon vanilla extract – 10 tablespoons vegetable shortening – 24 ounces milk chocolate chip



Spread parchment paper on an 8x8 baking pan, leaving large flaps overhanging on either edge. Cooking spray the parchment paper.


Combine brown sugar and cream cheese in a mixer bowl and mix on medium for 3–5 minutes. Mix heavy cream for 2 minutes until thoroughly combined.


Pour in peanut butter, egg yolks, and vanilla extract and mix on low for another minute until smooth. Overbeating may shatter cheesecake.


Prepare cheesecake by baking at 350℉ for 15 minutes. After 30 seconds of opening the door, lower the oven temperature to 200℉ and bake for another 45 minutes. 


Wait 45 minutes after turning off the oven to cool the cheesecake. Refrigerate the pan for 8 hours or overnight after removing it from the oven.


Cut cheesecake into 1-inch pieces the next day. Insert a wooden cocktail stick 3/4 way into each cube and freeze for an hour.


Meanwhile, mix chocolate chips and shortening in a medium heatproof bowl. Add an inch of water to a pot and cook slowly.


To melt and smooth chocolate, place bowl over saucepan and stir occasionally with a spatula. Two minutes should do it.


Or, melt the chocolate and shortening in a microwave-safe bowl at 50% power for a minute, stir well, then microwave for another minute.


Preheat a baking sheet with parchment or wax. Dip and place each cube on parchment paper. Chill for 30 minutes to set chocolate, then serve cold.

Chocolate Chip Zucchini Muffins Recipe 

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