Strawberry Cheesecake Pops
Prep time
Total time
By: Emily Stoffel
Makes: 5 - 3 oz ice pops
Ingredients
- 4 oz whole milk ricotta cheese
- 4 oz cream cheese
- generous ½ cup unsweetened vanilla almond milk
- ½ tsp vanilla
- ¼ cup strawberry preserves (or more, to taste -- see note)
- 10 vanilla wafer cookies, crushed, plus more for serving
- 2 T freeze-dried strawberries, crushed (optional)
Instructions
- Combine ricotta, cream cheese, almond milk, vanilla and ¼ cup preserves in a blender and blend until smooth. Add vanilla wafer cookies and freeze-dried strawberries, if using, and stir (or pulse very briefly) to combine.
- Pour into ice pop molds (I use this one) and freeze 1.5 hours; insert popsicle sticks and freeze until solid, at least 4 additional hours. Remove from molds, top with (or dip into) crushed cookies, and serve. Enjoy!
Notes
This recipe makes 5 ice pops (it will fill half of the ice pop mold used here). To fill an entire ice pop mold, simply double the recipe.
Regarding the preserves: sugar content can vary greatly between preserves. If you know that your preserves are exceptionally sweet (or, conversely, not very sweet), adjust to taste before freezing; keep in mind that increasing sugar content of the popsicles significantly might affect their ability to freeze solid.
Regarding the preserves: sugar content can vary greatly between preserves. If you know that your preserves are exceptionally sweet (or, conversely, not very sweet), adjust to taste before freezing; keep in mind that increasing sugar content of the popsicles significantly might affect their ability to freeze solid.
Recipe by the pig & quill at https://thepigandquill.com/marmalade-n-cream-pops-strawberry-cheesecake-pops/