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There are several ways to make and prepare the cheesecakes for dipping:
The easiest is to buy the pre-cut individual servings. They are 1 inch square pieces of cheesecake
available in the frozen food section of many food stores. These are typically packaged in quantities
of 12, 24 or 48 individual servings. Another solution is to bake a round, 8 inch square or
rectangular cheesecake and cut individual servings 1 inch square out of the larger cheesecake.
Small
cheesecake baking pans are also available in some large stores with houseware departments. The
pans most often contain 12 individual round baking compartments, similar to a muffin pan.
Make sure each cheesecake serving has been frozen prior to dipping and insertion of the
stick.
To prepare for dipping after the individual servings are ready, line an 8 inch square pan or
baking sheet with wax paper which will be used as a surface on which each piece is placed after it
is dipped in chocolate.
The sticks for insertion into the cheesecake slices can be any type of food stick available
such as wooden skewers, popsicle sticks, lollipop sticks, or craft sticks. Most sticks are made
with a pointed end that will enable the stick to be easily inserted in the mini-cheesecake while
it is still frozen.
Melt chocolate according to package instructions. If desired, chocolate chips can be used for
the dipping chocolate.
While still frozen, insert a stick into each piece of cheesecake to be dipped, either through
the bottom or the top of the cheesecake. Keep the cheesecake frozen if possible or insert only a
few for the first dipping. It is best to keep the cheesecake frozen so the stick remains securely
attached to the cheesecake slice as it is dipped and also so the chocolate begins to set up quickly
without excessive dripping after being dipped due to the cheesecake being very cold.
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