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This is an old recipeย that was beggingย for a photo update. While pinterest is filled with gorgeous photos of cheesecake popsicles, this little blog was cranking them out in 2011โpre-pinterest. I was also cranking out awful food photography, but thatโs besides the point today. I updated the post toย include my hunky husband with hisย buff, tattooed arms in the photos. He was so cranky about being the hand model for these creamy popsicles, but after tasting one, he was suddenly in a better mood. Sometimes I forget Iโve been baking for this blog longer than Iโve known him. Heโs now adamant that cheesecake tastes best frozen.
Have you had my Cheesecake Milkshakes yet?
So, frozen cheesecake batter. Dipped in chocolate. Rolled in crushed graham crackers. Thatโs what Iโve got going on today. You can whip together the cheesecake batter in a quick 5 minutes, pour into molds, and then freeze. Youย do the chocolate and graham dunk after freezing. After the dunk, you can definitely re-freeze and serve later, if needed.
You might also like my Greek yogurt popsicles.
One fun little update to this recipe since 2011 is the usageย of coconut oil. If you melt coconut oil into chocolate, it creates a hard chocolate shell that is ever-so fun to bite into. Try it!
Cheesecake Popsicles
Delicious cheesecake popsicles with a graham cracker topping.
Ingredients
- 5 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon fresh lemon juice
- 1/2 cup milk
- 1/4 cup dark chocolate chips
- 2 teaspoons coconut oil
- 1-2 graham crackers, crushed
Instructions
- In a medium bowl, beat together the cream cheese, powdered sugar, milk, vanilla and lemon juice.
- Pour into your popsicle molds. Freeze overnight.
- When ready to serve, unmold the popsicles and place back in freezer.
- In a medium bowl, add the chocolate chips and coconut oil. Heat in the microwave on LOW until almost melted, and then stir until smooth.
- Dip the popsicles in the melted chocolate then graham cracker crumbs. Serve immediately, or place them back in the freezer for the chocolate to harden.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 304Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 164mgCarbohydrates: 29gFiber: 1gSugar: 22gProtein: 4g
ย
must milk be whole milk? or could you do 2percent or skim? Oh. thanks for an inspired recipe in a do-able amount. Canโt wait to load the freezer with these!
You can use whatever milk your heart desires, Allyn :)
Wow, I really need a popsicle mold!
Do you have a preference for the Popsicle molds?
Pinned for ya ;) Cuzโฆ I need onna these babies in my life.
LOVE. These popsicles look amazing and I love that you updated an old post โ Iโve been thinking of doing the same too!
Look delicious! Do you think we could use neufchatel?
These cheesecake popsicles look ridiculous! I need three in my life :-)
I LOVE this idea! The perfect way to enjoy cheesecake in the hot summer heat!
What kind of popsicle molds do you use?
(Maybe you should make a page of all the products you like to bake with.)
Hi Leila! I use these from Amazon: http://www.amazon.com/Prepworks-Progressive-International-PLP-1-Freezer/dp/B0000CF7H6/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1438652600&sr=1-8&keywords=popsicle+molds
I used to have a โbaking storeโ online, but I recently moved to a state where affiliate programs are illegal. Sorry :(
after reading all the comments it sounds as if nobody has actually made them.Well I went on line specifically to find a popsicle recipe using creamcheese.I have the ingrediants and the molds so I guess I will be the first to comment on the finished product.Tomorrow.After they freeze.Thanks for the recipe.