Cherry-cheesecake pops: Summer on a stick
If there’s one thing my freezer is never lacking in, it’s popsicles. But because so many of the frozen treats out there are filled with gunk (a mix of garbage and junk), we typically make them from scratch. And Chatelaine’s cherry-cheesecake pops, from the Summer’s Best cookbook, is hands-down our new fave summer treat!
Rather than start with the ‘how-to’, I’m going to start by saying these pops are amazing. Ah-mazing. Not only are they super kid-friendly to make (more on that in a moment) they’re also so yummy you’ll have a hard time stopping at just one.
On a particularly hot day this past week we decided our popsicle stores were getting low, so we gave the pops recipe a try. Mini sous-chef was an avid helper, particularly after seeing the whipping cream come out (she is already a very experienced beater-licker). Step one was getting the Dixie cups ready and counting out the popsicle sticks – two tasks the mini could handle easily, which gave me enough time to organize the ingredients and equipment.
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The recipe suggests putting the cups on a cookie sheet but we used a muffin tin, which kept the cups from sliding into one another. Next the mini crushed the graham crackers while I cut up the cherries. Then we moved on to making the filling: a combination of whipped cream, honey, cream cheese, lime juice, and chopped cherries.
A sprinkle of graham crumbs (fairly coarse) goes in the bottom of each cup, followed by the cherry cheesecake mixture filled to the top of the cup. Then the stick is placed in the middle of the cup and you’re done. All in all it took us about 15 minutes to make these, and then they went in the freezer for the recommended 3.5 hours.
The pops are easy to eat (simply peel the Dixie cup off), and the melt-factor is manageable. And while this isn’t a low fat treat, it’s worth it. The 3oz Dixie cups also make it a good treat for kid-sized appetites, or those looking for a small indulgence.
As we taste-tested our first pops after dinner, we brainstormed different combos. Chef in training suggested stirring the graham crackers throughout the mix; the mini thought chocolate chips would be nice; and I’ve already come up with a list of alternatives, including key lime, and mocha pops (maybe with a little Bailey’s stirred in for the grown-ups?). These would be great for a BBQ, as they’re a nice change from ice cream, are easy to make, and would suit both adults and kiddos.
Batch two is about to hit our freezer…
Try this recipe: Cherry-cheesecake pops
