Chocolate Blueberry Cheesecake Pops
Lots of things taste better on a stick, and cake is one of them! Cake pops are one of our favorite dessert options to serve at parties and get-togethers, especially when they're these easy no-bake fruity ones. From the creamy blueberry cheesecake filling to the elegant chocolate coating, these sweet treats are an absolute dream. Make dessert time really pop with this amazing recipe!
Equipment
- Lollipop sticks
- Ice cream scoop
Ingredients
- 6 oz blueberries, fresh or thawed
- 16 oz cream cheese, room temperature
- 1 vanilla bean
- graham cracker crumbs
- tempered semi-sweet chocolate
- tempered ruby chocolate
Instructions
- Mash the blueberries, combine the mixture with the cream cheese and vanilla bean pulp until smooth, and freeze the blueberry cheesecake mixture for 20 minutes. Use a warm ice cream scoop to form 8 blueberry cheesecake balls and freeze for 30 minutes.
- Completely coat the blueberry cheesecake balls in graham cracker crumbs, stick a lollipop stick in the center of each ball, and freeze for 30 minutes.
- Pour some of the tempered semi-sweet chocolate into a bowl and drizzle some of the tempered ruby chocolate on top in a lattice pattern. Push a blueberry cheesecake pop into the chocolate and slowly rotate it as you pull it out of the chocolate. Repeat for the rest of the blueberry cheesecake pops, making sure to use fresh chocolate for each one.
- Place the chocolate blueberry cheesecake pops upright and let the chocolate set for about 20 minutes before serving.
