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.
- 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
- 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.