Chocolate Dipped Cheesecake Popsicles

These Chocolate Dipped Cheesecake Popsicles are crazy delicious! Think no-bake cheesecake, but frozen, on a popsicle stick, dipped in chocolate and topped with nuts and sprinkles! So easy and soooooo good! Treat yo self!

Prep Time20

Chilling Time2 15

Total Time2 35

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, Ice Cream, no bake cheesecake, popsicles

Servings: popsicles

Calories: 235kcal

Author: MaryAnn Dwyer

Ingredients

8 oz. package cream cheese, softened
2/3 cup sweetened condensed milk
1 1/2 cups Cool Whip
1/2 tsp. vanilla extract, or vanilla bean paste
2 cups semisweet chocolate chips
2-3 Tbsp. melted coconut oil
chopped nuts and or rainbow sprinkles for topping

Instructions

Place your softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer) and beat at medium until smooth with no lumps. When it's smooth you'll add in your sweetened condensed milk and mix on medium speed until smooth. Fold in your vanilla extract or paste, as well as your Cool Whip until smooth.
Chill this mixture in the freezer for about 15 minutes.
Scoop the mixture (as pictured) using your ice cream scoop onto a parchment-lined baking sheet and then place a popsicles stick into mixture making sure the stick is covered with the mixture. You'll place the baking sheet in your freezer for two hours.
While the pops are freezing, melt your chocolate with your melted coconut oil in your microwave in 25 second intervals until smooth. Let cool a bit.
Remove your popsicles from the freezer (I like to do this one by one so they all stay frozen) and spoon the melted chocolate over each popsicle. You can do top of the popsicles or both top and bottom. Sprinkle the tops immediately with your chopped nuts and or sprinkles. Place back on the parchment-lined baking sheet and freeze again.

Notes

When you pick up the frozen pops from your tray, use a small spatula so the entire pop stays intact and the stick doesn't pull out.

I like to balance my pop on the spatula while pouring the melted chocolate over the popsicle, then I lay the popsicle on a tray lined with parchment and immediately sprinkle with my toppings.

You can opt to coat the entire pop in the melted chocolate or just the top side of the pop. They're really rich, so I like to just do the top and not the bottom.

The amount of popsicles the recipe will yield really depends on what size scoop you use and how much you fill it with the cheesecake mixture. I used a standard size ice cream scoop and I got 8 popsicles.

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