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    Double Dipped Cheesecake Pops https://www.metro.ca/userfiles/image/recipes/sucettes-gateau-fromage-enrobees-11503.jpg PT25M PT00M PT25M
    Cut the frozen cheesecake into 8 equal wedges.Turn a slice on its side and using a paring knife, make a cut into the middle edge of each slice far enough to insert a popsicle stick 1-inch (25 mm) deep. (Tip: Wrap a piece of parchment over the slice and hold firmly to help keep the slice from breaking apart) Repeat with all slices and place on a large parchment lined baking sheet.Keep frozen until ready to dip.Place the white chocolate and dark chocolate in 2 resealable bags; add 3 tbsp (45 ml) coconut oil to each bag and seal.Sit bags in a bowl of boiled water for about 5 minutes until melted.Cut a corner from each bag and pour the white and dark chocolate into 2 large narrow glasses.Individually dip 4 of the slices into the white chocolate and 4 into the dark chocolate, letting the excess drip off before replacing each onto the baking sheet. (Tip: ensure to coat the entire slice along with a bit of the stick as this will hold the slice in place) Place slices back into freezer for 5 minutes to set.When set, dip each slice into the opposite chocolate coating.Drizzle with chocolate and add sprinkles if desired.Garnish with fresh strawberries and keep refrigeratedCan be kept chilled for up to 2 days.
    8
    4 2 5 3
    1 box (550 g) Dr. Oetker Patisserie Strawberry Cheesecake 1 1/2 cups (375 ml) white chocolate chips 1 1/2 cups (375 ml) dark chocolate chips 6 tablespoons (90 ml) coconut oil Optional assorted sprinkles To garnish strawberries
    Double Dipped Cheesecake Pops

    Double Dipped Cheesecake Pops

    Rate this recipe
    2 Votes
    8
    Desserts
    0:25
    Preparation
    0:00
    COOKING
    0:25
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1 box
      (550 g)
      Dr. Oetker Patisserie Strawberry Cheesecake
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    • 1 1/2 cups
      (375 ml)
      white chocolate chips
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    • 1 1/2 cups
      (375 ml)
      dark chocolate chips
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    • 6 tablespoons
      (90 ml)
      coconut oil
    • Optional
      assorted sprinkles
    • To garnish
      strawberries
    Imprimer ma sélection

    Preparation

    Cut the frozen cheesecake into 8 equal wedges.

    Turn a slice on its side and using a paring knife, make a cut into the middle edge of each slice far enough to insert a popsicle stick 1-inch (25 mm) deep. (Tip: Wrap a piece of parchment over the slice and hold firmly to help keep the slice from breaking apart) Repeat with all slices and place on a large parchment lined baking sheet.

    Keep frozen until ready to dip.

    Place the white chocolate and dark chocolate in 2 resealable bags; add 3 tbsp (45 ml) coconut oil to each bag and seal.

    Sit bags in a bowl of boiled water for about 5 minutes until melted.

    Cut a corner from each bag and pour the white and dark chocolate into 2 large narrow glasses.

    Individually dip 4 of the slices into the white chocolate and 4 into the dark chocolate, letting the excess drip off before replacing each onto the baking sheet. (Tip: ensure to coat the entire slice along with a bit of the stick as this will hold the slice in place) Place slices back into freezer for 5 minutes to set.

    When set, dip each slice into the opposite chocolate coating.

    Drizzle with chocolate and add sprinkles if desired.

    Garnish with fresh strawberries and keep refrigerated

    Can be kept chilled for up to 2 days.

    Source : Metro

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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