Cheesecake Pops

My husband now has class on Friday night. Therefore, the evening that was previously datenight, is now 'put the kids to bed early and bake something fun night.'

Last Friday, Cheesecake Pops! (Bakerella does it best, of course.)

There are still some in the fridge, and they are calling my name. They were delicious!

These were definitely more finicky than the cake pops were. But I have a thing for cheesecake, so I was willing to put the effort in.

Your cheesecake needs to be COLD. Scoop it out with a cookie scoop.

Then use crushed graham crackers to help with the stickiness and roll them in to balls-and freeze for 30 minutes.

While they are freezing, prep your dipping chocolate and decorating accents.

Once frozen, dip in thin melted chocolate, stick with a sucker stick and sprinkle with cute decorations! I like to use a foam square to stick them in while they set up.

Or stick them in a mini cupcake wrapper or a different look!

Wrap a few up and take them to a friend, cause really, who should be eating two dozen cheesecake pops? Also, keep them refridgerated because the cheesecake is better that way. :)