July 30, 2014

Blackberry Cheesecake Popsicles

Cheesecake on a stick? You bet! One bite of Blackberry Cheesecake Popsicles and you may never go back to the real thing again (well at least in the summer)!

Happy National Cheesecake Day! If there was a holiday to get really excited for I think today might be one of them. Sure we go nuts over pie day or ice cream day or even margarita day but cheesecake might just be the one that really takes the cake (no pun, well maybe a little).

Think about it’s versatility – you can go traditional with NY style or Italian with a touch of ricotta, make cheesecake bars, ice creams, pops, no-bake, baked within a cake, savory, as a cocktail, cookie, or tart. I won’t even get started on the flavors – just think of your favorite flavor and you can put it in a cheesecake. You could probably celebrate any sweet food holiday with a cheesecake by imparting that flavor with it.

Plus it’s CHEESE in a CAKE! Can you get any better than that?

I didn’t think so and therefore lucky for you myself plus 65 or so (I lost count there are a lot of us) of my blog friends joined forces together for the greatest celebration of cheesecake!

Since I felt like I’ve made enough traditional cheesecakes and bars, I thought I’d turned my attention towards the frozen cheesecake variety. Not to mention who wants to turn on their oven for an hour and fifteen minutes at the end of July to make one? Instead you can have your cheesecake prep finished in about 15 minutes and then all it needs is a few hours rest in the freezer to solidify up.

Curious what it tastes like? Creamy, tangy and perfectly sweet and tart from the blackberries. Braden said it tasted just like real cheesecake after his first bite but I say it is real cheesecake just in popsicle form. 🙂

So how do you like your cheesecake? Will you favorite type be listed below?

A few cooks notes:

If you aren’t a fan of the blackberry seeds go ahead and puree the blackberries first and strain. Then puree again with the cream cheese/milk mixture and Greek yogurt.

You can use fresh or frozen blackberries for this recipe. I happened to have a bag of frozen blackberries sitting in my freezer for a few months from my CSA and since I don’t love frozen fruit this was the perfect use for it. Side note – it’s rather ironic that I ended up using frozen fruit for the recipe after I recently declared on twitter that I don’t like frozen fruit and vegetables. It’s a personal preference and it has a lot to with texture, apparently people don’t like to hear that and get really defensive. Alright, rant over now make those popsicles with fresh or frozen fruit!

Susan Palmer

Blackberry Cheesecake Popsicles

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Ingredients

8 ounces cream cheese, room temperature
1/3 cup whole milk
3/4 cup granulated white sugar
pinch of salt
1 cup blackberries
1/3 cup non-fat/low-fat Greek yogurt
1 cup graham crackers, crushed
1 tablespoon unsalted butter, melted

Instructions

In a small saucepan over medium heat combine the cream cheese, milk, sugar and salt. Bring to a simmer and stir until the sugar is dissolved and the cream cheese is completely smooth.
Pour into a blender with the blackberries and yogurt. Puree until smooth.
In a small bowl mix together the graham crackers and melted butter.
Pour the puree into popsicle molds (I recommend these ) or dixie cups and top with the graham crackers. Insert popsicle sticks in the center.
Freeze until for approximately 4 hours until solid or overnight.
To remove from the molds, run under hot water for 15-20 seconds until they pop out or if using dixie cups just peel the paper away.
Makes about 8-10 popsicles, depending on how much you pour in each mold.

Recipe Type: Dessert, Popsicle

https://girlinthelittleredkitchen.com/2014/07/blackberry-cheesecake-popsicles/

Susan Palmer - Girl In The Little Red Kitchen

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