What a great idea! Saw this in a new cookbook by Marcy Goldman "A Passion for Baking" and knew I had to set this aside for our holiday baking. COOKING TIME seems long, but that includes baking the cheesecake AND chilling AND freezing the little squares prior to dipping.
- Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.
- In blender: mix the cake ingredients until smooth, pour into prepared pan.
- Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge.
- While the cake is chilling, line a baking sheet with parchment paper; set aside.
- Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.
- Near the end of the freezing time, melt dipping chocolates (SEPARATELY).
- TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate.
- Freeze briefly to set.
- Transfer to small confectionary paper cups (optional).
- Seal truffles in a zip-top freezer bag for up to two months.
- Serve frozen or slightly thawed.
I loved this recipe! To make the lollipops I added coconut to act like glue after I crumbled the baked cheese cake. Then shaped them into balls, put a stick in the middle then froze them on wax paper on a cookie sheet. Dipped in German Chocolate and rolled in toasted pecans! German Chocolate Cheesecake Lollipops inspired from this wonderful recipe. I let everyone on foodbuzz know about them! Thanks so much Debbr!
Who could resist these delicious bombs. Not I !!! I made them to go in my Christmas cookie bags and I am sure everyone is enjoying them now! Yummie to my tummy!!!
I made these to taste test for the holidays and they are deeeeelicious! My friends and family will be thrilled to receive these in their holiday baskets! Thanks for sharing!