TWIX Cheesecake Bites on a Stick
Makes 36 1-inch Round Bites
butter, at room temperature
pure vanilla extract
flour, scoop to measure so it's not packed in
(2 packages) cream cheese, at room temperature
pure vanilla extract
egg, at room temperture
1-inch circle cookie cutter
1Preheat the oven to 350 degrees.
Line an 8 x 8 pan with parchment paper covering the bottom and the sides.
2Cream together the butter and powdered sugar.
3Beat in the cornstarch, salt, and vanilla.
4Stir in the flour and then press the mixture evenly to the bottom of the pan.
5Bake for 20-22 minutes or until lightly golden at the sides.
6Remove and allow to cool while making the cheesecake filling.
7In a large bowl, cream together the cream cheese (that has been softened to room temperature and not microwaved) with the sugar until completely smooth.
8Beat in the vanilla extract and the egg.
9In a small bowl, stir together the TWIX bites and the flour (this helps to keep the TWIX bites from all sinking to the bottom.)
10Stir in the TWIX mixture to the cheesecake mixture and then pour evenly over the crust.
11Bake for 20-23 minutes.
12Remove and allow to cool for 30 minutes on a counter and then chill for 1 and 1/2 hours in the fridge.
13Remove from the fridge pull out the cheesecake using the sides of the parchment paper.
14Cut out circles in the cheesecake and then press a lollipop stick into the center of each cheesecake.
15Line a large tray with parchment paper and set the cheesecake pops on the tray.
16Freeze while preparing the chocolate.
17Combine the chocolate and butter in a microwave safe bowl.
18Microwave in bursts of 30 seconds, stirring in between each burst until the chocolate is melted.
19Either spoon the chocolate over the cheesecakes or using a fork and the lollipop stick, gently dip the cheesecake into the chocolate and back onto the lined parchment paper.
2012.Once all the cheesecakes have been coated in chocolate place in the fridge and allow for the chocolate to harden before enjoying.
Originally Posted: Sat, Jun 7, 2014