Ingredients
Scale
For the Cheesecake Base:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 tsp mint extract
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- ½ cup melted dark chocolate (for binding)
For the Coating:
- 12 oz dark chocolate (chopped or melting wafers)
- 1–2 tsp mint extract (optional, for extra flavor)
- 1 tbsp coconut oil (to thin the chocolate for dipping)
For Decorations:
- Green candy melts or white chocolate tinted green
- Silver edible glitter or dragees
Instructions
1. Making the Cheesecake Mixture
- Beat the softened cream cheese and granulated sugar in a large mixing bowl until smooth.
- Add the mint extract and mix until combined.
- Fold in the crushed chocolate sandwich cookies and melted dark chocolate.
- Chill the mixture in the refrigerator for 30 minutes to firm up.
2. Forming the Pops
- Once chilled, scoop the mixture into small balls (about 1 tablespoon each).
- Insert a lollipop stick into the center of each ball.
- Freeze for at least 1 hour to ensure they harden completely.
3. Coating the Pops
- In a microwave-safe bowl, melt the dark chocolate with coconut oil and mint extract (if using). Stir until smooth.
- Dip each frozen cheesecake ball into the melted chocolate, tapping off the excess.
- Place each coated pop on a parchment-lined tray to set.
4. Decorating the Pops
- Melt green candy melts or white chocolate and tint with green food coloring if necessary.
- Drizzle the melted green chocolate over the pops for a Slytherin-inspired design.
- Sprinkle with silver edible glitter or dragees for a magical touch.
Notes
- For extra mint flavor, add 1-2 teaspoons of mint extract to the chocolate coating.
- Storage: Keep cheesecake pops in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage (up to 3 months).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian