key lime pie popsicles are literally summer on a stick!
A few years ago Conor asked for these mini cheesecakes for his birthday dinner. The recipe made a LOT, and even with the help of a gaggle of teenage boys, there were still many left over. So I wrapped them up and put them in the freezer.
And it was then that I discovered the wonder that is frozen cheesecake.
So when I set about creating a key lime pie popsicle I knew that I wanted to make it more of the cheesecake variety.
Which of course meant a healthy dose of graham cracker crust, too.
The result? These pretty, delicious pops!
I’ve made a graham cracker “crust” to use in my popsicles in the past (check these and these) and I knew it would be perfect here.
Other than that all I needed was a creamy-cheescakey base and lots of lime zest.
And because it’s Monday I included a few drops of Lime essential oil to boost all that lime-y flavor to the next level.
SO good you guys, and now that summer feels like it might be finally here, just in time!
Give ’em a try!
6 full-size graham crackers, processed into crumbs (about 1 cup of crumbs)
2 tablespoons butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, at room temperature
1/4 cup sour cream
3/4 cup confectioner’s sugar
1/4 cup whole milk, plus extra for drizzling
zest and juice from 2 limes
4 drops of Lime essential oil
Pre-heat oven to 350 degrees; line a baking sheet with parchment paper. Combine the graham crumbs, butter and granulated sugar in a medium bowl and stir till well combined. Pour onto your baking sheet and pat into a rectangle that’s about 1/4″ thick. Bake for 6 – 8 minutes or till golden brown. Cool to room temperature and freeze till ready to use.
Beat the cream cheese, sour cream and confectioner’s sugar till fluffy. With the mixer on low speed slowly add the milk and beat till well combined. Add the lime zest, lime juice and essential oil and beat again.
Coarsely break up the frozen graham crust into chunks – save any crumbs that form.
Spoon a bit of the cream cheese mixture into the bottoms of each of your popsicle molds. Top with a piece or two of graham crust. Rap the mold to level. Repeat layering until the molds are filled and rap again. Sprinkle any reserved graham crumbs onto the tops and drizzle a little milk over (this will help the crumbs freeze and stay intact when you remove the pops). Insert your popsicles sticks and freeze overnight.
To release the pops, hold molds briefly under hot water. Place on a parchment or foil-lined baking sheet and return to the freezer to firm up for a bit. Keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2016/07/21/pop-goes-my-summer-key-lime-pie-popsicles/
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
