S’mores Cheesecake Pops
by Vaughn Vreeland • featured in 6 Ways To Destroy Your New Year's Resolution
Ingredients
for 16 pops
- 10 graham crackers
-
½ cup butter, melted (115 g) -
16 oz cream cheese, softened (455 g) -
½ cup powdered sugar (80 g) -
2 teaspoons vanilla extract -
3 cups mini marshmallow (150 g) -
4 oz white chocolate, melted (115 g) -
16 oz milk chocolate, or dark chocolate, melted (455 g) -
2 teaspoons coconut oil, optional
Nutrition Info
Shop ingredients with-
Calories
435
-
Fat
28g
-
Carbs
42g
-
Fiber
1g
-
Sugar
34g
-
Protein
4g
Estimated values based on one serving size.
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Preparation
- In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
- Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready.
- While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
- Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor.
- Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
- Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
- Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
- Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
- Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
- Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand).
- Decorate with the remaining white chocolate and crushed graham crackers.
- Enjoy!
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Tips
-
lunalovebug
Very good! My family was raving on about them. I didn’t coat them all since I did two pans and cut them 8x8 so it would take a while. Took me about 5 hours I guess, with the freezing and extra time to stick the sticks in the pops but overall I enjoyed it and I’ll make it again.
2018-07-04T03:04:07Z Helpful (15) -
susan211
Saw this recipe and thought it looked great so for mothers day I decided to make a microwave version; simply adding chocolate bar and some marshmallows in a bowl then mixing with cream cheese is a great alternative to make a chocolate cheese cake with cookie base. Great recipe enjoy 🍰🍪👩🍳
2018-06-22T14:59:48Z Helpful (13) -
k_30
My didn’t stay on the stick so you can just do bites and they were DELICIOUS I am making them again!!!
2018-08-21T21:46:28Z Helpful (12) -
Ann Bryant
Delicious recipe! Only problem I had was melting the wax. Don’t underestimate the amazing-ness that is paraffin wax! It saved my chocolate! It’s edible wax that kept my chocolate from burning and gave it a great shine. Highly recommend using it if you’re like me and not skilled at getting chocolate to melt to a smooth consistency!!
2018-07-04T03:02:29Z Helpful (5)
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