I’m not sure which came first, my craving for a popsicle or seeing the cutest little popsicle molds online & ordering them. Regardless of the timeline, here we are with these delicious Cherry Cheesecake Popsicles. Let me just say there will be more popsicle content to come. The popsicle molds arrived at my front door 4 days ago & I’ve already made 3 different kinds, so I’m pretty sure I’m hooked.
The one thing I knew when I set out to make this recipe was that cherries were going to be involved. Now I can convince myself that cherries are a summer fruit & popsicles tend to be eaten in the warmer months so the two naturally go together. The reality however is I had a photoshoot for a client that required cherries & I purchased way too many & needed to find a way to use them up. So… cherry popsicles!
As a perpetual people pleaser I wanted to make sure that you would want a basic, fruity popsicle. So, as with all things these days, I took it to social media & asked what type of popsicle got you through a hot day. It was a pretty even split between fruity & creamsicle, which brought me back to square one. So I tried to blend the two things. Rich & creamy cheesecake with chunks of fresh cherry preserves & buttery graham cracker crumbs for added fun. Sure I could have kept it simple, but as you may be noticing that just isn’t my style. Easy but elevated is always the goal!
Here are some other dessert treats that you will also want to make…
Cherry Cheesecake Popsicles
Ingredients
Cherry Preserve
- 1 cup fresh or frozen pitted cherries
- 1 tbsp sugar
- 1 tsp vanilla
Cheesecake Popsicle Base
- 7 oz coconut milk
- 2 tbsp vegan cream cheese
- 1 tsp vanilla extract
- 1 tsp sugar
Graham Cracker Crust Crumbles
- 1/4 cup crushed graham crackers
- 1 tsp vegan butter, melted
Instructions
- Make the cherry preserves first. To a medium saucepan, over medium heat, add the pitted cherries & sugar. Cook for about 5 minutes while the cherries release their juices & cook down. Lower the heat & with a handheld masher or the back of a big spoon mash the cherries until they start to break apart & form a chunky jam texture. Add the vanilla & cook for another 5-7 minutes.Remove from heat to cool. Transfer to lidded container & refrigerate for a few hours (preferably overnight).
- Make the graham cracker crumble next. Crush up your graham crackers into a sandy texture. Melt the butter & add to the crushed graham crackers. Stir to combine. The mixture will now look & feel like wet sand. Place in the freezer while you make the popsicle base.
- Time to make the popsicle base. In a bowl whisk together all the base ingredients until the sugar is dissolved & any lumps are removed. If you have a small blender you could blend it up instead of whisking.
- Assembly time. Prepare your popsicle molds by inserting the popsicle sticks. Place a dollop of cherry preserve in the mold, then a pinch of graham cracker crumbs. Pour the cheesecake base over until nearly full. Add another dollop of preserve & sprinkle of graham cracker crumbs. This way both sides of the popsicle have a mixture of ingredients. Continue this process to fill all the molds.Place in the freezer & let the popsicles set for at least 4 hours until firm. Remove from the mold & enjoy!
