PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

85% would make again

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
  • 8 tablespoons butter, melted
  • 16 oz cream cheese (455 g), softened
  • ½ cup powdered sugar (80 g)
  • 2 teaspoons vanilla extract
  • 3 cups mini marshmallow (150 g)
  • 4 oz white chocolate (115 g), melted
  • 16 oz milk chocolate (455 g), or dark chocolate, melted
  • 2 teaspoons coconut oil, optional

Nutrition Info

Shop ingredients with
    Calories 436
    Fat 28g
    Carbs 42g
    Fiber 1g
    Sugar 34g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
  2. 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.
  3. While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
  4. 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.
  5. Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
  6. Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
  7. 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.
  8. 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.
  9. 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.
  10. 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).
  11. Decorate with the remaining white chocolate and crushed graham crackers.
  12. Enjoy!