Cherry Cheesecake Popsicles
Rich, creamy cheesecake popsicles with fresh cherry compote swirl, graham cracker crumbles & a couple of secret ingredients + starry nights, goosebumpy legs, and the magic of summer.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: Canadian
Keyword: Cherry Cheesecake Popsicles
Servings: 10
Cherry swirl
- 2 cups fresh pitted cherries packed
- ⅓ cup granulated sugar
Cheesecake base
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- ¼ cup full-fat greek yogurt
- 1 tbsp lemon juice
- ⅛ tsp almond extract
Craham cracker "crust"
- 3 tbsp crushed graham crackers
- 1 tsp melted butter
Stir cherries and sugar in a saucepan over medium-high heat until cherries release their juices, reducing heat when they come to a rapid simmer. Maintain a low simmer until cherries are soft and juices start to thicken, about 10 minutes. Cool completely. (Which you can do quickly by scraping the compote into a freezer bag and submerging in an ice bath.)
With an electric mixer (or a strong arm), whisk together cheesecake base ingredients until smooth and fluffy.
In a separate small bowl, stir butter into graham crumbs until it resembles wet sand.
Alternate spoonfuls of cheesecake base and cherry compote into popsicle moulds until about 3/4 full. Top with graham crumble and insert popsicle sticks. Freeze until completely solid, at least 4 hours. To release popsicles easily from moulds, run them under hot water until they come out with a gentle tug.
Calories: 175kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 109mg | Fiber: 1g | Sugar: 19g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.3mg