Instructions

To make this, you will need to make sure that your cheesecake is thoroughly frozen, and you must work quickly. It can be quite a disaster if you try to do this without it being frozen!

Line a baking sheet with parchment paper and set it aside.

Place almond bark in a 2 cup capacity glass measuring cup or microwave-safe bowl. I prefer using a cup because it is easier to dip the cheesecake vertically for a smooth appearance when you remove it from the almond bark.

Dip the popsicle stick into the chocolate and then into the frozen cheesecake. Allow the chocolate to set so that the stick is fully secured into the cheesecake.

Dip the cheesecake down into the melted chocolate, and then shake off any extra chocolate.

Place the covered cheesecake pops onto the parchment paper to let the chocolate set. This should take about 10-15 minutes.

Add colored candy melts into piping bags and microwave the bags in 30-second increments. Knead the bag to mix the chocolate a bit, and then microwave again if it isn’t thoroughly melted. You can knead the chocolate bag to finish melting it the last of the way.

Next, you can cut a small hole at the tip of the piping bag and drizzle it over the hardened chocolate.  Immediately add sprinkles.

Allow it to sit for 10 minutes to be fully set.

You can store these cheesecake pops in the fridge for up to 3 days or freezer for up to 7-10 days in an airtight container.