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|Cheesecake Popsicles for 4th of July|
The perfect pop for the 4th!
What a delicious way to celebrate Independence Day–or any other day!
These two-fruit cheescake pops are a treat for taste and texture.
First you have great granita-like fruit layers and a creamy and rich cheesecake center!
I made the cheesecake part with Neufchatel cheese–some like to call this “low-fat cream cheese” these days, but Neufchatel is and always has been a cheese in itself. It’s very similar to cream cheese, yet a lot lower in fat. It’s slightly more tangy too. Of course you can use regular cream cheese, but you may have to reduce the sugar every so slightly…taste first to see. In fact, do that even with my recipe. Taste varies, so you might find my amount too sweet or not sweet enough.
Feel free to change the berries too. I used raspberry for the red, but any red berry will do. Same with the blue layer.
I used the star-shaped popsicle mold for this…thought it appropriate LOL
- 1 cup red raspberries, thawed
- 1 cup blueberries or blackberries, thawed
- 3 tbs sugar
- 8 oz Neufchatel cheese
- 1/3 cup confectioner’s sugar
- 1/3 cup milk, light cream or half and half
Place blueberries in a bowl and sprinkle with 1 tbs of the sugar.
Place raspberries in another bowl and sprinkle with the remaining 2 tbs of the sugar.
Let the berries stand for about 30 minutes (this is called “maceration”).
Mash the berries or process in a food processor, Ninja, or with a stick blender. Set aside.
Blend the Neufchatel, confectioner’s sugar and milk with a food processor, Ninja or stick blender.
Fill 1/3 of each mold with one flavor berry. Place molds in freezer for about 2 hours.
When berry layer is firm enough to support the cheesecake layer, fill another 1/3 of the mold with the cheescake mixture. Since this layer is pretty thick, you probably won’t have to freeze it to firm it up. I didn’t, but if you want to, probably an hour would do.
Fill the final 1/3 with the other berry flavor, *almost* to the top of the mold…remember, it will expand when frozen!
Place a wooden popsicle stick into each mold, leaving about 1 1/2-inches free at each end.
Cover and freeze for about 6 hours, preferably overnight.
Makes 6 pops.