Santa's Chocolate Cheesecake Pops
Search results for Santa's Chocolate Cheesecake Pops
Ingredients
What you need
½ cup mixed dried fruit
¼ cup Marsala
250g PHILADELPHIA Block Cream Cheese, softened
1/3 cup caster sugar
100g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
1 teaspoon vanilla
1 teaspoon cinnamon
250g CADBURY Baking Dark Chocolate Melts
2 tablespoons chocolate biscuit crumbs, for sprinkling
½ cup mixed dried fruit
¼ cup Marsala
250g PHILADELPHIA Block Cream Cheese, softened
1/3 cup caster sugar
100g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
1 teaspoon vanilla
1 teaspoon cinnamon
250g CADBURY Baking Dark Chocolate Melts
2 tablespoons chocolate biscuit crumbs, for sprinkling
Santa’s Chocolate Cheesecake Pops
Search results for Santa’s Chocolate Cheesecake PopsIngredients
What you need
½ cup mixed dried fruit
¼ cup Marsala
250g PHILADELPHIA Block Cream Cheese, softened
1/3 cup caster sugar
100g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
1 teaspoon vanilla
1 teaspoon cinnamon
250g CADBURY Baking Dark Chocolate Melts
2 tablespoons chocolate biscuit crumbs, for sprinkling
½ cup mixed dried fruit
¼ cup Marsala
250g PHILADELPHIA Block Cream Cheese, softened
1/3 cup caster sugar
100g CADBURY Baking Milk Chocolate Melts, melted and cooled slightly
1 teaspoon vanilla
1 teaspoon cinnamon
250g CADBURY Baking Dark Chocolate Melts
2 tablespoons chocolate biscuit crumbs, for sprinkling
Easy to make and even easier to eat, these little Christmas chocolate pops will be a delight to serve with drinks, a cup of tea or coffee at Christmas time.
Method
1. COMBINE the fruit and Marsala in a microwave-proof bowl and microwave on HIGH for 30 seconds. Set aside for 10 minutes. Drain and discard liquid.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the milk chocolate, vanilla, cinnamon and fruit. Refrigerate for 20-30 minutes or until firm .Scoop tablespoonful amounts onto a baking paper lined tray and freeze for 1 hour. Shape into balls.
3. MELT half of the dark chocolate and cool slightly. Use a fork to dip a cheesecake ball in the chocolate, allowing excess to drip off, then place on a baking paper lined tray. Sprinkle with biscuit crumbs and place a pop stick into the ball. Repeat with another 10-11 balls. Melt remaining chocolate for the second batch. Pops may be stored and served chilled or frozen as desired.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the milk chocolate, vanilla, cinnamon and fruit. Refrigerate for 20-30 minutes or until firm .Scoop tablespoonful amounts onto a baking paper lined tray and freeze for 1 hour. Shape into balls.
3. MELT half of the dark chocolate and cool slightly. Use a fork to dip a cheesecake ball in the chocolate, allowing excess to drip off, then place on a baking paper lined tray. Sprinkle with biscuit crumbs and place a pop stick into the ball. Repeat with another 10-11 balls. Melt remaining chocolate for the second batch. Pops may be stored and served chilled or frozen as desired.
