Cherry-cheesecake pops


  • Prep Time20 mins
  • Total Time20 mins
  • Makes12 Servings
Cherry-cheesecake pops

Cherry-cheesecake pops.
Photo, James Tse.

Chatelaine Triple Tested


  • 12 3 oz Dixie cups

  • 3/4 cup coarsely chopped graham-crackers

  • 1 cup 35% cream

  • 1/2 250-g pkg cream cheese, at room temperature

  • 1/4 cup honey

  • 1 tbsp lime juice

  • 2 cups pitted and chopped fresh cherries

  • 12 popsicle sticks


  • Arrange Dixie cups on a baking sheet. Spoon 1/2 tsp of graham-cracker pieces into the bottom of each.

  • Whip cream in a medium bowl using an electric mixer on high until soft peaks form when beaters are lifted, about 2 min. Set aside. Using the same beaters (no need to wash them), beat cream cheese in a medium bowl until fluffy, about 2 min. Gradually whip in honey until smooth. Stir in lime juice and cherries until combined. Fold in whipped cream and remaining graham-cracker pieces until you get a swirled mixture. Spoon into cups, filling to the top. Insert a Popsicle stick into the centre of each cup.

  • Freeze until firm, about 3 1/2 hours. Remove pops gently by pressing up on the bottom of the cup.

Nutrition (per serving)

Calories 158, Protein 2g, Carbohydrates 14g, Fat 11g, Fibre 1g, Sodium 70mg.