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Brownie Cheesecake Pops
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Prep Time:
40 minutes
Total Time:
9 hours 55 minutes
Indulgent cheesecake pops made with Betty Crocker® fudge brownie mix, coated in chocolate and graham cracker - a decadent treat.
Ingredients:
  • 1 pouch (10.25 oz) Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and egg called for on brownie mix pouch
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 4 eggs
  • 24 craft sticks (flat wooden sticks with round ends)
  • 1 cup dark chocolate chips (6 oz)
  • 1/2 cup whipping cream
  • 4 graham cracker rectangles, crushed
Instructions:
  • - Preheat your oven to 350°F and generously coat an 8-inch square pan with cooking spray. Follow the instructions on the brownie mix package to prepare and bake the brownies, using water, oil, and an egg. Allow the brownies to cool completely before serving.
  • Preheat oven to 300°F. Line a 13x9-inch pan with foil, leaving overhang on two sides. Spray foil with cooking spray. In a large bowl, mix cream cheese, peanut butter, and sugar until light and fluffy using an electric mixer. Add eggs one at a time, mixing until well blended. Cut brownies into 1/2-inch pieces and fold them into the batter. Pour the mixture into the pan.
  • Bake for 45 to 50 minutes until the center sets. Allow it to cool on a rack for 30 minutes, then refrigerate for at least 6 hours or overnight. Use foil to easily lift the cheesecake out of the pan, then cut it into 8 rows by 3 rows. Finally, insert a craft stick 1 1/2 inches into one end of each piece of cheesecake.
  • Place the chocolate chips and whipping cream in a microwavable bowl and microwave uncovered on High for 1 to 2 minutes until smooth. Allow the mixture to cool for 5 minutes. Dip the cheesecake pops halfway into the chocolate, then coat the sides with graham cracker crumbs. Refrigerate the pops for storage.

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