Seasonal Baking: Strawberry Cheesecake Pops
I’ve been having a great time this summer with a new series on my blog called “Pop! Goes My Summer” (click here for the latest popsicle recipe, along with a list of all the previous ones).
What’s made this so much fun (in addition to having a freezer full of amazing popsicles, of course!) has been turning a favorite drink, dessert or flavor combination into pop form. From iced coffee to root beer floats to creme brulee, there seems to be nothing that doesn’t taste even better on a stick.
I wanted to share this week’s pop with my Buttoned Up readers, and it’s a good one folks!
I have been making these mini cheesecakes for years – but it was only recently that I learned that you could freeze them. And it was upon freezing them that I discovered that I loved them even more frozen! This gave me the idea of skipping the baking part and making cheesecake popsicles.
They’re as delicious as they are pretty and the bonus is that you don’t have to turn the oven on – you are so winning August!
- 8 oz. cream cheese
- 1/4 c. sour cream
- 3/4 c. powdered sugar
- 1/3 c. whole milk
- 6 large fresh strawberries, chopped (about 3/4 c.)
- 2 T. sugar
- 1 c. graham cracker crumbs (packaged, or processed from 6 standard size graham crackers)
- 2 T. melted butter
- Place cream cheese, sour cream, powdered sugar and milk into a food processor - process until well combined. Add the strawberries and pulse to combine.
- Pour mixture into popsicle molds, leaving 1" from the top for the crust (tap the molds gently on the counter to level).
- In a small bowl combine the sugar, graham crumbs melted butter. Divide the mixture evenly between the popsicles, pressing down gently to compact. Freeze for 30-45 minutes or till slushy. Add sticks and freeze overnight.
- To release the pops, hold molds briefly under hot water.