S'mores Cheesecake Pops

These cheesecake pops from Buzzfeed are tastily addictive. I'd imagine if you fully dipped them, like the pictures in the original post show, that they'd be fine stored in the refrigerator. If you halfway dip them like I did ... because it's a challenge to fully dip something for me ... then they are stored in the freezer.

These are delicious and perfect for summer. You could probably use a bit more marshmallow to add to the toasted marshmallow flavor, but these were fun to make and more fun to eat. These are worth repeating ... and maybe then I'd get a picture before we eat them all.

S'mores Cheesecake Pops
10 graham crackers
1/2 cup butter, melted
16 oz.cream cheese, softened
1/2 cup powdered sugar
2 tsp. vanilla extract
3 cups mini marshmallows
4 oz. white chocolate, melted
16 oz. dark chocolate, melted
2 tsp. coconut oil (optional)
16-30 cake pop sticks or lollipop sticks

Crush graham crackers. Combine with butter, and press into to an 8x8 baking dish lined with parchment paper. Firmly pack it down to form the crust. Freeze until the cheesecake mixture is ready.

While the crust is freezing, combine the cream cheese, sugar and vanilla, and mix until smooth. Spread the marshmallows a baking sheet lined with parchment paper or a Silipat. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they brown but don't burn. (I used a kitchen torch to finish toasting the ones that weren't quite toasted. Any excuse to play with that torch is worth it.)

Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly. Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust, and smooth until even. Freeze at least one to two 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. (Cutting into 20 makes fairly large pops, hence my dipping difficulties. Smaller pops would be easier to dip. Larger pops mean you don't eat as many in one sitting.) Dip each stick in melted white chocolate, and place into each cut square. Freeze until solid, at least 10 minutes.

Microwave the 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.Dip the set pops into the chocolate and stand upright to set or place on a cookie sheet. (A cardboard box or piece of styrofoam works best if you don’t have a stand.)

Decorate with the remaining white chocolate and crushed graham crackers if desired. Makes 16-30 pops.