Ingredients
- 1 two pound ready-to-eat New York cheesecake
- Zest of 4 limes, plus more for garnish
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons light rum
- 25 fresh mint leaves finely minced
- 18-25 small whole mint leaves for garnish
- Large crystal sugar (optional)
- 24 oz. Callebaut dark chocolate (or two 12 oz. bags semisweet chocolate chips can be used)
Preparation
Step 1
Crumble cheesecake (including crust) into a large bowl. Add lime zest, rum and lime juice; stir to incorporate. Add minced mint and stir again until well blended. Cover and place in refrigerator until firm.
Remove cheesecake mixture by the heaping spoonfuls and quickly roll into a ball between palms. They should be roughly the size of a walnut. This is a messy business, but there’s absolutely nothing wrong with licking mojito cheesecake from your fingers when you’re done.
Place cheesecake balls on a wax paper lined cookie sheet and insert birchware spoons or lollipop sticks upright into the center of each ball. Freeze until solid.
Melt chocolate over a double boiler or in the microwave at 30 second intervals until smooth. Remove cheesecake pops from freezer and dip each pop into chocolate until completely covered. Garnish each pop with lime zest, a mint leaf and large crystal sugar. Let pops dry on a piece of wax paper or parchment paper. Refrigerate until ready to serve.