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Double Dipped Cheesecake Pops

8 pops
Easy
25
Double Dipped Cheesecake Pops using Dr. Oetker Patisserie Strawberry Cheesecake
Ingredients
How to Prepare
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Ingredients

Cheesecake Pops
1 packageDr. Oetker Patisserie Strawberry Cheesecakes
1.5 cupwhite chocolate chips
1.5 cupdark chocolate chips
6 tbspcoconut oil
assorted sprinkles (optional)
strawberries to garnish

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1

Cut the frozen cheesecake into 8 equal wedges.

2

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 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.

3

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

4

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. 

5

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) 

6

Place slices back into freezer for 5 minutes to set. When set, dip each slice into the opposite chocolate coating. 

7

Drizzle with chocolate and add sprinkles if desired. Garnish with fresh strawberries and keep refrigerated.


Can be kept chilled for up to 2 days.