Cheesecake Lollipop

Cheesecake Lollipop
Prep Time: 2 hrs          Freeze Time: 4 hrs           Ready In: 6 hrs
Serving Size: 80


INGREDIENTS

1 New York Cheesecake
6 Cups of Semi Sweet Chocolate Chips
6 Cups of White Chocolate Chips
2 Zest Lemon
2 Cups of Sugar
1 Cup Finely Chopped Pistachio
80 Wilton Lollipop Sticks


DIRECTIONS

You would want your cheesecake semi frozen so that it is easy to shape.
Scoop out cheesecake balls with a small ice-cream scooper. Insert lollipop stick into the middle of the cheesecake.

Line the cheesecake with sticks on wax papers on baking sheets.
Freeze the small cheesecake balls for at least 3 hours.

In a bag, mix together lemon zest with sugar. Pour sugar lemon zest onto a plate.
Pour pistachio onto a plate.

Melt chocolate chips in a the microwave separately. Heating the chocolates 30 seconds at a time and stirring each interval.

Dip frozen cheesecake balls into chocolate. Before the chocolate sets, dip the cheesecake balls into pistachio and or sprinkle lemon zest onto the lollipops.


Place the lollipop back into the freezer for at least an hour before serving.

If you cannot finish all of the lollipops, freeze the lollipops.
These lollipop freezes really well, up to half year.
Defrost lollipop overnight in the fridge before serving.