Dark Chocolate Coconut Blossom Cake Pops Recipe




Graham Cracker Crust

  • 115g Graham Cracker Crumbs
  • 55g Butter
  • 25g Granulated Sugar

Cheesecake Batter


Graham Cracker Crust

  1. Mix sugar and graham cracker crumbs.
  2. Melt butter and pour slowly into dry mixture. Add enough to hold together.

Cheesecake Batter

  1. Cream the cream cheese until just softened.
  2. Mix cornstarch and sugar, then add to the cream cheese mixture.
  3. While it is mixing, bring second heavy cream to boil.
  4. Pour hot cream over the organic coconut blossom dark chocolate and let sit for 1 minute. Stir until emulsified. Set aside.
  5. Add vanilla to eggs, then add slowly to the cheesecake batter.


  1. Using flat round mold, spray with oil. Add enough of warm graham cracker crust to cover the bottom. Press so it forms.
  2. Spray the sides with oil and add cheesecake batter until 3/4 of the way up.
  3. Bake at 240°F in convection oven, with water bath, until done.
  4. Let cheesecake cool and then place in freezer. Once frozen they can be un-molded. Stick with popsicle sticks.
  5. Dip the cheesecakes into tempered organic coconut blossom dark chocolate. Decorate as desired.