No-Bake Peanut Butter Cheesecake Pops – a delicious recipe with cream cheese, honey, honey, chocolate chips, unrefined coconut oil, cookie scoop. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a baking sheet with parchment.
2
Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
3
Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet.
4
Press a 6-inch lollipop stick into each ball.
5
Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
6
Place the peanuts in a small bowl.
7
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt.
8
Remove 4 cheesecake balls from the freezer.
9
Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets.
10
Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.
623
kcal
Calories
55
g
Fat
18
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Two 8-ounce packages cream cheese, chilled, 1 cup creamy honey-roasted peanut butter, 1 cup crushed honey-roasted peanuts, One 12-ounce bag miniature semisweet chocolate chips, and more.
Yes, No-Bake Peanut Butter Cheesecake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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