Coconut Cheesecake Pops

Coconut Cheesecake Pops by Gabrielle Draper
 

Graham Cracker Crust

Ingredients Preparation
  • 56g
    butter
  • 113g
    crushed Graham crackers
  • 23g
    granulated sugar

Mix together the graham cracker crumbs and granulated sugar.
Melt the butter and stream the melted, warm butter into the dry mixture.  Add in enough butter for it to hold together nicely.

Cheesecake Batter

Ingredients Preparation
  • 454g
    Cream cheese
  • 113g
    granulated sugar
  • 9g
    Cornstarch
  • 4g
    vanilla
  • 90g
    eggs
  • 45g
    heavy cream
  1. Cream the cream cheese until slightly softened. 
  2. Mix the cornstarch into the granulated sugar and mix this into the cream cheese mixture.  Cream this until light and airy, scraping as needed.
  3. Meanwhile, while this is mixing, bring the second heavy cream to a boil.  Pour the hot cream onto the un-melted Cocoa Niu Chocolate.  Let this sit for a minute and then stir to emulsify.  Set this aside covered.
  4. Add the vanilla to the eggs and then add the eggs in a quarter at a time to the cheesecake batter, scraping between additions.
  5. Mix the first heavy cream into the batter, followed by the Cocoa Niu ganache.

Assembly

  1. Using a flat, round silicone mold, spray the mold and then add in enough of the warm graham cracker crust mixture into the mold to cover the bottom when it is pressed down.
  2. Press the graham crust mixture down.  Spray the sides of the silicone molds with pan spray and add enough of the cheesecake batter into the mold to come ¾ of the way up the sides.
  3. Bake this at 240 degrees Fahrenheit if using a convection oven with a water bath under the silicone mold.  Bake until done.
  4. Let the cheesecakes cool and then place in the freezer.  Once they are completely frozen, they can be unmolded from the molds and inserted with Popsicle sticks.
  5. The cheesecake pops should then be dipped in melted, tempered Cocoa Niu Chocolate.  Decorate as desired before the chocolate sets.

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