Daring Bakers Cheesecake Pops

Last weekend, my husband and I dared to bake vegan and non-vegan cheesecake pops. For the sweettarts amongst you, it might seem that I need no impetus to do so, but it was actually thanks to the fact that we have joined daring bakers. The challenge, chosen by Deborah from Taste and Tell and Elle from Feeding My Enthusiasms , was to make Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor.

The goal of Daring Baker’s is for the whole food blog world to the replicate the recipe. This is not a redundancy. Recipes, and for that matter directions, have always struck me as a suggestion; that is in part why I write up my recipes in the Joy of Cooking action-recipe format.

On one quiet Friday evening, my husband and I tried to not think about work and instead drowned our sorrows in cheesecake. I made a ½ recipe of dairy cheesecake pops and my husband made the vegan. I took this recipe from versions posted at NovelEats adapted from Fat Free Vegan.

All pops, dairy and non-dairy, were yummy; though the ones that were rolled in graham cracker prior to their chocolate bath were more enjoyable. As my husband said, we have learned how important that crust was.

My husband and I are essentially deviants, and so there are few small changes: first, we made a few small pops (diameter of a quarter) and second we made some with pretzels for the sticks. This was a simply fantastic change.