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
Ingredient
1
Spread parchment paper on an 8x8 baking pan, leaving large flaps overhanging on either edge. Cooking spray the parchment paper.
2
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.
3
Pour in peanut butter, egg yolks, and vanilla extract and mix on low for another minute until smooth. Overbeating may shatter cheesecake.
4
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.
5
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.
6
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.
7
Meanwhile, mix chocolate chips and shortening in a medium heatproof bowl. Add an inch of water to a pot and cook slowly.
8
To melt and smooth chocolate, place bowl over saucepan and stir occasionally with a spatula. Two minutes should do it.
9
Or, melt the chocolate and shortening in a microwave-safe bowl at 50% power for a minute, stir well, then microwave for another minute.
10
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.