Ok…this recipe is amazing (not to toot my own horn), it really is! These pops for day six of the twelve days of summer kick-off are a bit more tedious than other recipes but I promise you they are so completely worth it. Reminiscent of cherry cheesecake hard ice cream found at most ice cream huts all summer long, these Raspberry Cheesecake pops are sure to be a summer favourite, soon to be summer staple and are perfect to show your patriotism for Canada’s upcoming 150th Birthday!
For the raspberry layers:
- 1/2 pint fresh raspberries pureed plus 1/2 pint for garnish
- 2 tbsp sugar
For the cheesecake layer:
- 1/2 brick cream cheese
- 1/2 can sweetened condensed milk
- 1/2 tsp salt
- 1 tsp vanilla
In your bullet or smoothie maker, pulse up the raspberries and sugar.
In a large bowl using a hand mixer, combine the cheesecake ingredients and mix until smooth.
Dollop a bit of the raspberry puree into the bottom of each mold. Top with a whole fresh raspberry. Dollop the cheesecake layer onto the puree and gently nudge a half of a fresh raspberry into the centre of the cheesecake layer, visible to the outside of the mold (this is the maple leaf of the Canadian flag!). Top with another layer of raspberry puree, top with cap and stick of your mold and freeze for a good 24 hours. I had to freeze them in my chest freezer as it’s a lot colder than my fridge freezer and with the sugar content of the cheesecake filling you need a harder freeze to set!
So festive, so fun and so very very delicious!