Description
If cheesecake were a popsicle, it’d taste like this—creamy and rich. The Italian twist comes from mascarpone, an Italian cream cheese. I prefer it to American cream cheese for its lighter flavor. These popsicles are sweetened only with honey and fruit. Don’t skip the graham cracker crumble if you can help it.
Ingredients
Scale
- Cheesecake
- 1 c. heavy cream
- 1 c. mascarpone
- 1/4 c. honey
- 1/4 tsp. almond extract
- 1/8 tsp. kosher salt
- Raspberry Swirl
- 1 c. Driscoll’s raspberries, rinsed
- 1/4 c. water
- 1 tbsp. honey
- Graham Cracker Crumb
- 2 graham crackers
- 2 tbsp. unsalted butter, melted
- pinch of salt
Instructions
- Make the cheesecake. In a high-powered blender, add all the cheesecake ingredients. Blend on low until just combined, about 10 seconds. Evenly distribute into a popsicle mold.
- Make the Raspberry Swirl. In the same blender, no rinsing necessary, add all the raspberry swirl ingredients. Blend on medium-low until raspberries are pureed. Spoon into the tops of the mold. Use a toothpick to swirl the mixture.
- Make the graham cracker crumb. Place graham crackers in a ziplock bag. Close and crush with a rolling pin by rolling back and forth until fine. In a small bowl, stir together the melted butter and crushed graham cracker until evenly combined. Top each popsicle with the crumb. Place a popsicle stick in each mold and freeze for at least 4 hours or until completely frozen. To serve, run warm water over the mold until popsicles remove. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 4 hours
