Chocolate Covered Peanut Butter Cheesecake Pops

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I took these to an event in the summer of 2010 and I am still hearing from people how much they enjoyed them! Time consuming, but definitely worth it.

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Holy sweetness. I loved these! I'm 24 weeks pregnant and I've been craving any p'nut butter/chocolate combos. This seriously hits the spot. I knew it'd take a long time to make, but I'm glad that it yields such amazing results. I'm so glad I can keep them in the freezer and just pull them out when my cravings call.

My only complaint would be when I was slicing up the cheesecake portion. Instead of cutting it when it comes out of the fridge, I think it would be better to freeze it slightly. The cubes seemed to melt quickly when I was cutting them and rolling each one into the chocolate mixture.

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Love them! Everytime I make them I get tons of compliments. Tastes like peanut butter melt-a-ways. Great right out of the freezer too. I bake it in a 8X8 silicone pan and they pop right out and I cut them with dental floss.

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I absolutely love these. They are VERY rich though. I did make a very small change though. Instead of making pops I created small round cakes which I served with whip cream. Everyone loved it but because it's so rich it's hard to eat too much of it.

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Way more trouble than they are worth. I made them for a family party on Thanksgiving thinking they would be popular with the whole "on the go" idea. Took way too much time and I wound up with a ton left over.
I stuck to the recipe since it was my first time doing this. It took much longer to bake than an hour. I kept it in the oven at 200 degrees for at least 2 and a half hours before it was actually set. Cutting out the pops is really time consuming and very messy. I recommend putting the sticks in before actually cutting. Semisweet chocolate chips are much to rich, and a big turn off for the kids at the party.
I have a major sweet tooth but these were too rich for even me to do more than a couple. Too much hassle to me and I doubt I'll make them again.

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I modified these just a little--I omitted the peanut butter, used white sugar instead of brown, used 1/4 cup sour cream and 1/4 cup heavy cream, and used 2 whole eggs. You definitely need to freeze the cheesecake for at least an hour before cuttting and clean your knife in between each cut for cleaner pieces. The first time I made these, I used an 8x8 pan and cut them into 50 squares, but I thought they were too large and difficult to eat. The next time I made them, I used a 9x13 pan and cut them into 96 pieces (8 rows by 12 rows and they were bite-size. I dipped half of them in semi-sweet chocolate and dipped the bottoms into crushed toffee bits. I dipped the other half in white chocolate and dipped the bottoms into crushed oreos. They turned out great--looked professional and tasted amazing! I have made them for a family party, sent them to work with my husband, and made some for my mother-in-law to take to work. They have been a hit at each place! I think next time I make these I will try to dip them in caramel and dip the bottoms in chopped salted nuts. We'll see how they turn out.

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I made these and they are very rich but very good taste. I do recommend to cut small peices mine were to big. Will take others advice into consideration.

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These pops are extremely rich, even for a fan of sweets. Here are a few more recommendations from an industry professional.
Bake approx. 45 min longer at 200. Test with a toothpick. Batter does not set completely like a traditional cheesecake. Too much peanut butter.
Use a good quality cream cheese like Philly
Refridgerate overnight or freeze before cutting. Dip knife in hot water after cuts for cleaner appearance.
Use parchment or silicon paper instead of foil (peels off easier
A 9x 13 inch pan worked better for me, cut into 80 bite sized pcs.(1 inch cube
Sucker sticks work well, available at bulk candy stores, 100 pcs for $2.50
Have extra chocolate ready for dipping. I used 1/2 bitter and 1/2 semi sweet to help balance
After dipping in chocolate, I dipped the top in chopped roasted, almonds. This helps to provide a base to stand pops up, less sticking. Good luck and be patient. This is a 2- day process.

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This dessert was a major hit for a bridal shower I helped throw for a girl friend. I wish I had cut them smaller, will next time. I made a couple of changes to the recipe. Not sure if I made a mistake with the chocolate, but mine wasn?t thin enough or deep enough to roll the bars into adequately. So I added cream to the chocolate and next time will double it. I also took a few oreo cookies and graham crackers and crushed them together. After rolling the cubes into the chocolate I dipped half of them into the crumbs.

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I divided the recipe process into thirds. One day I made the cheesecake. The next day I formed the balls , put in the sucker sticks and froze them. The last day, I did the dipping.(which makes a royal mess. It's impossible to keep your hands clean so I ended up wiping all of the sucker sticks when the dipping was completed Making all on one day involves too much time. Make sure you freeze the cheesecake for at least one hour before cutting. It's too soft and makes a mess without freezing a little. The balls I formed are somewhat irregular. I think straight sided cubes would look better as in the photo shown with this recipe and definitely easier to make uniform and consistently the same. Plus you don't have to worry about the round ball becoming flat after you dip them. Since the cubes are supposed to be flat, then it looks better. I melted some white chocolate chips and added some shortening but it didn't thin down enough so I added a little canola oil too. I dizzled the white over the chocolate and they look very professional. The last party I had catered, vanilla cheesecake chocolate covered lollipops were their signature dessert at $3.50 each. I was so thrilled to make them myself. I made them smaller as other recommended and ended up with exactly 50. So you need more chocolate chips to cover that many--I used 1 large bag plus almost another 1/2. I also cut the brown sugar back to 1 1/4 cup and the peanut butter to 1 cup. I took these to a party frozen for several hours. After they sit out for 45 minutes, they are soft again. They disappeared in record time! The half that I didn't take to the party, I kept in a zip lock bag, and took out a few at a time for a real treat. Next time, I would like to try vanilla cheesecake and skip the peanut butter.