Can’t make it to the Pineapple Cheesecake Factory this summer? No worries. You can have a yummy taste of summer by making S’mores Cheesecake Pops at home. No campfire required—but feel free to build one anyway! Because of the freezer time between steps, you’ll need about half a day to complete this project, so plan ahead.
First, gather your ingredients:
- 10 graham crackers
- 8 tablespoons butter, melted
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 3 cups mini marshmallow
- 16 oz milk chocolate, melted
- 16 4- or 6-inch candy sticks
Once you have everything you need, taste-test the marshmallows and chocolate. This is a very important part of the process. Then, follow these instructions.
- Put the graham crackers in a large freezer bag. Use a rolling pin to crush them until they look like sand. You can also use a food processor for this step.
- Melt the butter and add it to the crushed graham crackers. Mix.
- Line an 8 x 8-inch baking dish with parchment paper. Firmly press the graham cracker mixture into the bottom of the pan. Freeze for about one hour.
- While the crust is freezing, make the cheesecake. Combine the softened cream cheese, sugar, and vanilla. Mix until smooth.
- Line a cookie sheet with parchment paper. Spread the mini marshmallows on the sheet. Broil the marshmallows for 1-2 minutes. Keep a close eye. We don’t want them to burn, just turn a toasty brown.
- While the marshmallows are still hot, carefully scrape them into the cheesecake mixture. This job works best with two people. Mix the toasted marshmallows in thoroughly.
- Take your frozen crust from the freezer. Spread the marshmallow cheesecake mixture on top. Return the freezer for at least two hours. Read a book or go outside and find an interesting plant or bug.
- Take the set cheesecake out of the freezer and cut it into even squares. You get to decide how big to make your cheesecake pops.
- Melt a small amount (1 or 2 oz) of chocolate in the microwave for 10-second increments until melted.
- Dip the end of a candy stick into the melted chocolate and press into a cut cheesecake square. Repeat until every square has a stick. Return the cheesecake pops to the freezer for another hour.
- Melt the rest of your chocolate in the microwave in 15-second intervals. Stir between each time. If the chocolate seems too thick, add 1 to 2 teaspoons of coconut oil.
- Remove your cheesecake pops from the freezer. Dip each pop in the melted chocolate. Set them upright in an upside-down styrofoam egg carton.
- Decorate with sprinkles, chopped nuts, or more graham cracker crumbs.
P.S. Hide any leftovers from Crosley.
Thanks to Tasty.com for this recipe. Watch a video of how to make S’mores Cheesecake Pops.