So, Father’s Day was this past weekend. As I usually do, I showed my appreciation for The Husband and his dad (my wonderful, wonderful father-in-law) by feeding them. A lot. I made Eggs Benedict for breakfast, a gorgeous steak dinner (well, ok, Husband did the actual steak cooking. I made the sides), and for dessert, brownie cheesecake bars. As you’d imagine, these were both fantastic and fantastically rich, so we have a lot left over. And what better way to use up leftover cheesecake than in an ice pop?
I mixed up a pop’s worth of the basic chocolate ice pop base, then pinched off little chunks of cheesecake to throw in the mold as I poured. I made my chunks a little too big and they got stuck halfway down, so the pop had less cheesecake in it than I’d planned. Still, there managed to be at least a little bit in every bite:
Given the ingredients involved, this one was pretty much a sure-fire winner. I was pleased that the cheesecake chunks didn’t really freeze solid. They remained creamy and a little chewy and really had a lot of impact in the pop. I don’t think I’d ever make a cheesecake just to make these pops, but they’re a wonderful way to use up leftover desserts.