This is an old recipe that was begging for a photo update. While pinterest is filled with gorgeous photos of cheesecake popsicles, this little blog was cranking them out in 2011--pre-pinterest. I was also cranking out awful food photography, but that's besides the point today. I updated the post to include my hunky husband with his buff, tattooed arms in the photos. He was so cranky about being the hand model for these creamy popsicles, but after tasting one, he was suddenly in a better mood. Sometimes I forget I've been baking for this blog longer than I've known him. He's now adamant that cheesecake tastes best frozen.
Have you had my Cheesecake Milkshakes yet?
So, frozen cheesecake batter. Dipped in chocolate. Rolled in crushed graham crackers. That's what I've got going on today. You can whip together the cheesecake batter in a quick 5 minutes, pour into molds, and then freeze. You do the chocolate and graham dunk after freezing. After the dunk, you can definitely re-freeze and serve later, if needed.
You might also like my Greek yogurt popsicles.
One fun little update to this recipe since 2011 is the usage of coconut oil. If you melt coconut oil into chocolate, it creates a hard chocolate shell that is ever-so fun to bite into. Try it!
Delicious cheesecake popsicles with a graham cracker topping.
- 5 ounces cream cheese, softened
- ½ cup powdered sugar
- ¼ teaspoon vanilla
- ¼ teaspoon fresh lemon juice
- ½ cup milk
- ¼ cup dark chocolate chips
- 2 teaspoons coconut oil
- 1-2 graham crackers, crushed
- In a medium bowl, beat together the cream cheese, powdered sugar, milk, vanilla and lemon juice.
- Pour into your popsicle molds. Freeze overnight.
- When ready to serve, unmold the popsicles and place back in freezer.
- In a medium bowl, add the chocolate chips and coconut oil. Heat in the microwave on LOW until almost melted, and then stir until smooth.
- Dip the popsicles in the melted chocolate then graham cracker crumbs. Serve immediately, or place them back in the freezer for the chocolate to harden.
Amount Per Serving: Calories: 304Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 164mgCarbohydrates: 29gFiber: 1gSugar: 22gProtein: 4g
must milk be whole milk? or could you do 2percent or skim? Oh. thanks for an inspired recipe in a do-able amount. Can't wait to load the freezer with these!
Christina Lane says
You can use whatever milk your heart desires, Allyn :)
Meriem @ Culinary Couture says
Wow, I really need a popsicle mold!
Do you have a preference for the Popsicle molds?
Pinned for ya ;) Cuz... I need onna these babies in my life.
Thalia @ butter and brioche says
LOVE. These popsicles look amazing and I love that you updated an old post - I've been thinking of doing the same too!
Look delicious! Do you think we could use neufchatel?
Tasha @thatssoyummy says
These cheesecake popsicles look ridiculous! I need three in my life :-)
Emily @A Tiny Fork says
I LOVE this idea! The perfect way to enjoy cheesecake in the hot summer heat!
What kind of popsicle molds do you use?
(Maybe you should make a page of all the products you like to bake with.)
Christina Lane says
Hi Leila! I use these from Amazon: http://www.amazon.com/Prepworks-Progressive-International-PLP-1-Freezer/dp/B0000CF7H6/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1438652600&sr=1-8&keywords=popsicle+molds
I used to have a 'baking store' online, but I recently moved to a state where affiliate programs are illegal. Sorry :(
JOAN E. WALL says
after reading all the comments it sounds as if nobody has actually made them.Well I went on line specifically to find a popsicle recipe using creamcheese.I have the ingrediants and the molds so I guess I will be the first to comment on the finished product.Tomorrow.After they freeze.Thanks for the recipe.