No-Bake Peanut Butter Cheesecake Pops
- Level: Easy
- Yield: 30 lollipops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 194
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 73
- Total: 2 hr 30 min (includes freezing time)
- Active: 30 min
Ingredients
Two 8-ounce packages cream cheese, chilled
1 cup creamy honey-roasted peanut butter
1 cup crushed honey-roasted peanuts
One 12-ounce bag miniature semisweet chocolate chips
2 tablespoons unrefined coconut oil
Directions
Special equipment:
thirty 6-inch lollipop sticks; a 2-tablespoon cookie scoop- Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
- Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
- Place the peanuts in a small bowl. Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer. Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.