Yummy Berry Cheesecake Pops
These Berry Cheesecake Pops couldn't be more perfect for beating the Summer heat. Our new friend, Sheri Silver from www.sherisilver.com is the landscape designer turned food blogger and cook extraordinaire behind them. Her gorgeous photographs alone are swoon-worthy. Try them out!
We make ours with Pamela's Gluten-Free Graham Crackers chez Formative, since the Formative Kids love them for everything from s'mores to cheesecake crusts.
For the base:
1 cup whole milk
½ cup heavy cream
2 tablespoons sweetened condensed milk
1 tablespoon brown sugar
Pinch of kosher salt
For the cheesecakes:
2 tablespoons butter
½ cup graham cracker crumbs*
¼ cup + 1 tablespoon sugar, divided
3 ounces cream cheese, room temperature
½ teaspoon vanilla
¼ cup sour cream
For the purees:
½ cup raspberries
½ cup blueberries
2 tablespoons honey, divided
Make the base: Combine the milk, cream, condensed milk, brown sugar and salt in a measuring cup and heat in the microwave for 30 seconds. Stir to combine and refrigerate for at least on hour (or up to one week).
Make the cheesecakes: Pre-heat oven to 325; place liners in 5 muffin cups. Melt the butter in a medium saucepan over low heat. Remove pan from heat and mix in graham cracker crumbs and 1 tablespoon sugar. Divide mixture evenly among the muffin liners; use a flat-bottomed measuring cup or small glass to press mixture in firmly but evenly. Bake for 5 minutes; let cool in pan on a wire rack.
Bea cream cheese, remaining ¼ cup sugar and vanilla till well blended. Beat in egg, followed by sour cream. Divide evenly atop the crusts. Bake till set, 10 – 15 minutes. Let cool completely in tins on rack. Freeze till ready to use.
Make the purees: Combine the raspberries and 1 tablespoon honey in a small saucepan – place over medium heat and cook till bubbly. Reduce heat and simmer, stirring, till fruit breaks down and mixture thickens slightly. Transfer to a small bowl and wipe out the saucepan. Repeat with blueberries and remaining honey. Let cool to room temperature.
Cut the cheesecakes into small pieces; keep frozen.
Pour a bit of the milk/cream mixture into the bottom of each mold. Add a few cheesecake bits and a little raspberry puree. Add another layer of milk/cream, some more cheesecake bits and some blueberry puree. Repeat layering till filled. Freeze for an hour, add your popsicle sticks and freeze overnight.
To release pops, hold molds briefly under hot water. Enjoy!
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