Cheesecake Cake Balls

Cheesecake Cake Balls- bites sized little cheesecakes! On a stick. And everyone knows there are no calories for food on a stick.

Cheesecake Cake Balls

Don’t break out your cheesecake pan just yet, folks! Or do, but save room for these suckers.

Cheesecake Cake Balls

Shavuot, which starts the evening of June 3, is the recognition of the giving of the Torah to the Jewish people. But like other Jewish holidays, it’s really about food. Duh. We eat dairy on Shavuot because the Jews received the commandments including keeping kosher on this day. But they didn’t have any kosher meat or tools, and they were hungry! Doh! So dairy it was. MMmm cheese.

Cheesecake Cake Balls

And had rainbow sprinkles been around, surely that would have been a commandment too. Thou shalt put rainbow sprinkles on everything. Oookay.

Cheesecake Cake Balls

Either way, each year Jews gladly dive into blintzes, kugel and, of course, cheesecake.

But ordinary cheesecake is so last year.

Cheesecake Cake Balls

Another fun factoid. The Jewish people knew that Moses was going to receive the Torah on Mount Sinai, and even went to bed early in preparation the night before, but still overslept. And I thought I wasn’t a morning person! So now some Jews stay up all night studying on Shavuot. So of course you need study snacks!

Cheesecake Cake Balls

But traditional cheesecake is a messy mid-study nosh. There must be an easier way not to get schmutz on your Torah! Enter cheesecake cake pops, aka cheesecake on a stick. That’s the stuff. Check out the full recipe for Cheesecake Cake Balls in The Jewish Week!

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Comments

    • says

      Oh no their site appears to be down! Here it is:
      Cheesecake Cake Pops
      Makes: 24

      Ingredients:
      1 9-inch
      1 10-ounce package of candy melts (I used vanilla)
      24 lollipop sticks
      Rainbow sprinkles or other decor

      Directions:
      Use a 1-inch melon baller or spoon to scoop out 24 balls. If you are having a hard time making them round, place on a foil lined cookie sheet and freeze for a few minutes then carefully mold. Then freeze for 60 minutes until hard.
      Melt candy melts in a microwave or stovetop and cool slightly. Carefully dip balls into the candy melts and shake off excess coating. Immediately insert stick and decorate.
      Dry on a parchment lined cookie sheet and refrigerate to harden. Keep refrigerated until ready to serve.

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