Lemon Raspberry Cheesecake Popsicles, creamy, lemony and filled with fresh fruit. The perfect refreshing treat to cool you down this summer, they taste just like biting into a real cheesecake except half the calories!
The other day I walked upstairs to find my son watching Paw Patrol and looking through my Cooking Light Magazine!!!
I wasn’t sure if he was REALLY looking at the magazine or not. It was just chillin on his lap. But then as he saw me approaching, he picked it up, got on his knees and said … “mommy we need to make these, they’re gonna be good” and immediately pointed to the popsicles which were the feature photo in the magazine.
So today’s recipe is for my little guy, his fun creative little foodie spirit and an ode to childhood memories – playing outside all summer long till you drop and stuffing your face with all the frozen treats you can eat!
And believe me .. you are going to want to have at least 2-3 of these once you try them!
The recipe in the magazine was for Strawberry Cheesecake Popsciles but Cason and I decided to change up the recipe a bit and make it our own!
On a side note, this kid was seriously talking about all the different kinds of popsicles we could make, which one we needed to make first, and kept reminding me to get the ingredients so WE CAN MAKE OUR POPSICLES.
24 hours later, we got the ingredients and set aside time to make these in the morning.
He pulled out his little step stool, got the ingredients laid out on the counter and we went to town. I let him do almost the entire thing, even making the puree in the blender, he’s such a little master chef. It cracks me up!
The raspberry puree is slightly sweet but nice and tart, it pairs perfectly with the creamy lemony cheesecake mixture.
And ya’ll this cheesecake mixture is legit! Like I would lick the bowl clean before I even pour the mixture into the molds good!
I’m gonna tell you right now. Just go ahead an make a double batch, they are ridiculously good and I guarantee you’ll be making them all summer long!
They come together in 10 minutes so they are definitely easy to make! My recommendation, don’t skip out on the graham cracker crumbs, they definitely take this recipe over the top! Plus it’s fun to let your little one go to town on smashing those crackers .. or if you have some aggression you want to get out.
Bon Appetit my friends! I know you are going to fall head over heels for these popsicles like I have … the next one I’m going to make —> Blackberry Thyme Cheesecake Pops YUM!Print
- 5 oz. low fat evaporated milk
- 1/4 cup white sugar
- 3 oz. cream cheese, softened
- 1/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup raspberries
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 graham crackers, crushed
- In a small food processor, add raspberries, honey, and 1 tablespoon of lemon juice. Blend until smooth. Set aside.
- Add milk and sugar to a small sauce pan and heat up the milk while stirring for about 2-3 minutes, or until sugar is dissolved and milk is warm.
- In a medium bowl add cream cheese, slowly pour milk mixture over cream cheese, whisking the entire time until it is smooth.
- Next add in the greek yogurt, vanilla extract, and lemon zest. Whisk until combined. Place in refrigerator to let mixture cool. (about 10 minutes)
- Fill the popsicle molds halfway with the cheesecake mixture, top with a little bit of the raspberry puree, finish with the cheesecake mixture. (if you want to make it looked swirled, use a toothpick or knife and gently stir the mixture around in the mold)
- Place the top on the popsicle mold and add sticks.
- Put popsicle mold in freezer for 4 hours.
- Remove and popsicles from the mold (i place the mold in a bowl of warm water for 20-30 seconds and they come out pretty easily) and dip the top in a graham cracker crust.
Recipe adapted from Cooking Light.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!