Reviewed: Jul. 8, 2010

Frozen Chocolate Cheesecake Pops: make cheesecake as directed. Cool completely. Cut into 12 slices with a clean hot knife. Freeze slices on a cookie sheet for 1 hour. Carefully insert a wide Popsicle/craft stick. Freeze at least 2 hrs or overnight. Make chocolate ganache (recipe on allrecipes). Cool ganache until thick but still liquid. Dip frozen cheesecake slices to cover completely. Freeze one last time on parchment covered baking sheet. Enjoy! Great gift too!

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Reviewer:

Katy Wilson

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: South Bend, Indiana, USA

Reviewed: Jun. 27, 2010

wow, yum, wonderful. Love it. And its not complicated. Thanks for this very yummy recipe.

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Reviewer:

Delia

Cooking Level: Intermediate

Living In: Whangarei, Northland, New Zealand

Reviewed: May 28, 2010

Very nice chocolately treat! I prepared the recipe exactly as written. I made sure everything was room temperature before starting and once the cheesecake was done baking, I turned the oven off and let it rest (in the oven) for an hour. I can't wait to make it again.

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Reviewer:

cheddabizcuit

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Apr. 27, 2010

Delicious, and perfectly dense. Very chocolately, so stay away if your not a big chocolate lover. I made an oreo crust, which worked very well. Creamy and delicious, will make again and again! Oh! And it didnt crack! Wow, its hard to find a recipe of a cheescake that doesnt crack, and Ive made plenty! Thanks for the recipe :)

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Reviewer:

ProudMommyof2

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Reviewed: Apr. 25, 2010

Amazing! I followed the recipe to the T (well, I doubled the crust). It is extremely rich but oh so tasty.

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Reviewer:

AOstler

Cooking Level: Intermediate

Reviewed: Apr. 15, 2010

This is the first cheesecake I have made that didn't crack! It was beautiful and delicious. I used chocolate graham crackers with cocoa powder for the crust, instead of vanilla wafers. This was a great success!

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Reviewer:

Kathleen

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Apr. 12, 2010

Oh my. This is pretty much what heaven tastes like. I made it for me and my 5 college roommates and it lasted about an hour. I also discovered something amazing! I only have a 8-inch springform, so I had a bit of leftover filling. So i just placed an Oreo in the bottom of a paper-lined muffin tin cup and spooned the leftover filling on top. BEST MOVE EVER! The mini-cheesecakes are the perfect portion size and the Oreo makes a great crust.

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Reviewer:

walliser

Reviewed: Mar. 15, 2010

I made this for my husband’s birthday using 2 fat free, and 1 low fat cream cheese, fat free sweetened condensed milk, and egg whites only. I took the advice of other reviewers and made an Oreo cookie crust. I topped with fresh strawberries, and fresh made whipped cream. It was fantastic! My husband said it was "seriously addictive", and he wasn't kidding! We celebrated his birthday on a Saturday afternoon, and this was gone by Monday afternoon! This says something because my husband does not have a sweet tooth, and he isn't that big of a chocolate fan either! This cheesecake was just that good! I even got requests from friends to make this for them on their birthday!

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Reviewer:

beachmommy

Cooking Level: Intermediate

Reviewed: Feb. 15, 2010

Fantastic cheesecake - great for Valentines Day! Cut the recipe in 1/2 (2 people) and used smaller springform pan (45 min bake). Changed the base - ground Oreo cookies with a handful of pecans and a couple tbsp of melted butter. Used Ghiradhelli Semi-Sweet chips, "light" cream cheese, low fat sweetened condensed milk. Served with whip cream and raspberries. To die for recipe - it replaced Chantal's NY Cheesecake as our favourite.

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Reviewer:

She loves to cook

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Reviewed: Feb. 3, 2010

Super recipe! I did use crushed Oreos for the crust, but the filling was made just as directed. Yum! First time made it plain and second time I made with a mint chocolate ganache on top. Sinful, indeed! Thanks for the recipe!

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