Red, White, & Blueberry Cheesecake Popsicles
These Red, White, & Cheesecake Popsicles are great for the 4th of July, summer BBQs, or even just to keep in the freezer and enjoy after a hot day!! Definitely recommend making double or triple of this batch. Here’s the recipe:
Prep Time 15mins Makes 10 servings
Ingredients
Simple Syrup
- ½ cup Coconut Sugar
- ½ cup water
Strawberry Layer
- 1¼ cups strawberries, hulled and chopped
- ¼ cup simple syrup
- 2 tbsp milk
Blueberry Layer
- 1¼ cups blueberries
- ¼ cup simple syrup
- 2 tbsp milk
Cheesecake Layer
- 6oz cream cheese softened
- ¾ cup sweetened condensed milk
- ⅓ cup milk
- 4 graham crackers, crushed into crumbs
Supplies
- 10 3oz paper cups
- 10 wooden craft sticks
Instructions
1 First, make the simple syrup. Combine the Coconut Sugar and water in a saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar has completely dissolved and the liquid has thickened slightly. Simmer for 5 minutes and then remove from heat. Let cool.
2 Next, add the strawberries, ¼ cup simple syrup, and 2 tablespoons milk to a food processor or blender. Pulse until smooth.
3 Distribute the strawberry mixture evenly amongst the 10 paper cups. Place in the freezer for at least one hour.
4 Rinse the food processor and combine the blueberries, simple syrup, and milk. Pulse until smooth. Place in the refrigerator until ready to use.
5 In a large bowl, cream together the cream cheese, sweetened condensed milk, and milk. Scoop or pour into the chilled paper cups on top of the frozen strawberry mixture. The cups should be 2/3 of the way full after adding in the cheesecake layer.
6 Freeze the cups for 30 minutes, and then press a wooden craft stick into the center of each cup.
7 Freeze for at least an additional 30 minutes.
8 Pour in the blueberry mixture and freeze for 30 minutes. Then, sprinkle the graham cracker crumbs on top of each popsicle and freeze again, for at least 6 hours or overnight.
9 When ready to eat, peel away the paper cup and enjoy!
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