Cheesecake popsicles

I made all kinds of cheesecake variations before, from gluten-free cheesecake to vegan cheesecake and from Baileys cheesecake to healthy raspberry cheesecake. When I was making my cheesecake bites the other day, I came up with a new idea: cheesecake popsicles. On this page I’m sharing the recipe of these Cheesecake Popsicles.

With the chocolate covered cheesecake bites, I noticed that my fingers were getting dirty because of the chocolate melting on my fingers. So I figured if I made popsicles, I can just hold them by the stick. When I made these cheesecake popsicles for the first time, I discovered that it’s quite tricky to cover them whole in chocolate. So when fine-tuning the recipe I decided to just dip the tops in melted chocolate.
I filled my cheesecake ice-cream popsicles with a layer of cranberry compote, to add an extra touch. And we all know that cranberry is the best topping for cheesecakes!

Recipe Cheesecake Popsicles

Ingredients (for 6 popsicles):
225 grams cream cheese, room temperature
125 grams confectioners (powdered) sugar
1 teaspoon vanilla extract
Optional: cranberry compote
100 grams milk chocolate

Silicone ice cream mold

Put the cream cheese, powdered sugar and vanilla extract in a bowl. Whisk for a few minutes until mixed and soft. Fill half of the ice cream molds with cream cheese. Spoon a layer of cranberry compote on each ice cream. Top with the remaining cheesecake. Put the ice cream popsicles in the freezer. You can do this step a day before, but if you don’t have that much time just freeze them for at least an hour.

Melt the chocolate au-bain-marie. Take the popsicles out of the freezer and dip them in the chocolate. Put them on a sheet of parchment paper in the fridge until serving. You can also keep them in the freezer for a few days. Just shortly thaw them for a few minutes before serving.

Feeling adventurous? Why not try my hummus ice cream?

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