Midnight Snack: Cheesecake Lollipops
A fun, bite-sized twist on Shavuot classic.
Jewish Week Online Columnist
1 9-inch prepared cheesecake
1 10-oz. package of candy melts (I used vanilla)
24 lollipop sticks
Use a 1-inch melon baller or spoon to scoop out 24 cheesecake balls. If you are having a hard time making them round, place on a foil lined cookie sheet and freeze for a few minutes, then carefully mold. Freeze cheesecake for 60 minutes until firm.
Melt candy melts in a microwave or stovetop and cool slightly. Carefully dip cheesecake balls into the candy melts and shake off excess coating. Immediately insert stick and roll in sprinkles.
Cool on a parchment-lined cookie sheet and refrigerate to harden. Keep refrigerated until ready to serve. Yields: 24 cake pops.