clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Raspberry Cheesecake Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 4 hours 20 mins
  • Yield: 10 popsicles 1x


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.


  • 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


  1. 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.
  2. 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.
  3. 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
Recipe Card powered byTasty Recipes