Being in a creative field, I am always looking for sources of inspiration. Blogs are a great way for me to get inspired.You can always learn so many things from them, and find something new to become passionate about. Whether it is fashion, beauty, or food related, I always seem to gravitate toward blogs. I also love to assess my fellow food bloggers. I love that we have all taken our own unique approaches to blogging about food and cooking/baking.
My Top 5 food bloggers are:
She has done an incredible job with her brand. She also really knows how to write a cookbook! Her abundant use of sprinkles also makes me happy.
2.) Bake at 350:
Bridget’s cookies are literally works of art. The talent she has with a piping bag, is incomparable. I am always floored by her creativity and talent in her posts.
She pretty much invented the cake pop, need I say more?!
4.) Crazy for Crust:
Dorothy’s blog will satisfy any craving. I especially love her unique tips, and beautiful photography.
Christy’s blog, seriously makes me want to eat everything. Several of her recipes have been pinned over a million times on Pinterest, and she has a pretty extensive recipe index.
These blogs are all definitely worth checking out!
Now, on to the recipe that I am so excited to show you! I love cheesecake, and I love key lime pie. These pops have the best of both worlds. Better yet, they are portable too.
Originally, I planned on making a homemade cheesecake, but I knew that would make for a really lengthy recipe. There are enough steps already. To make it easier, I recommend buying a plain store-bought cheesecake. The addition of the homemade crust and key lime flavor, are the shining stars that will transform the cheesecake.
If you are looking for a fun party treat, these are it. They are the perfect Summer dessert, and super easy to serve.
Hope you like them!
Preheat oven to 375 degrees, and line a baking sheet with non-stick foil. Place graham crackers in food processor grind into fine crumbs.
Place crumbs in a bowl. Add melted butter, sugar, and salt. Stir until combined.
Press onto baking sheet and bake for 6-7 minutes, or until edges are golden. Let cool before removing from pan
Place cheesecake in a bowl (without crust), and mix in the lime oil.
Lightly break up cooled crust into small pieces, and gently mix them into the cheesecake (without breaking them up too much).
Using a mini scooper scoop and roll into truffle balls (with wet hands).
Melt a small amount of candy coating and dip each straw/lollipop stick into coating. Push straw/stick into the top of each cheesecake ball.
Place on a plate lined with wax paper, and freeze for 20 minutes, or until they are firm. (to allow them to set)
Melt remaining candy coating and spoon/dip each pop, until liberally coated.
Garnish with remaining graham cracker crumbs, and place on wax paper. (You can place them in freezer or refrigerator to make them set even faster)
Once set, serve to all! Happy Summer!
Note: Make sure to refrigerate cheesecake pops, or store in a cool place. Try not to leave them at room temperature. They are better cold anyway!