Several years ago a local friend posted a picture of some mini cheesecakes she made. They were blackberry lime, and they looked delicious – along with being a refreshing change from the usual cheesecake flavors.
They also provided the inspiration for today’s popsicles!
Of course you could use any fruit/citrus combination that you like, but I love the colors and flavors of these two. I especially like how the almost bitterness of the blackberries offsets the sweetness of the cheesecake base and graham crust.
Yes I’ve brought back that graham crust that I used in my lemon meringue and s’mores popsicles. Because – in case you hadn’t noticed – I’m a firm believer in the importance of mix-ins in creating the ultimate pop.
inspired by Jamie
6 full-size graham crackers, processed into crumbs (about 1 cup of crumbs)
2 tablespoons butter, melted
2 tablespoons granulated sugar
1 cup blackberries, fresh or frozen
2 tablespoons honey
8 ounces cream cheese, at room temperature
1/4 cup sour cream
3/4 cup confectioner’s sugar
1/4 cup whole milk
zest and juice from 1 lime
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.
Place the blackberries and honey in a small saucepan; bring to a simmer over medium heat. Reduce heat to low and cook for 10 minutes, stirring occasionally and crushing the berries with the back of the spoon. Let cool completely.
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 and juice and beat again.
Coarsely break up the frozen graham crust into chunks.
Spoon a bit of the cheesecake mixture into the bottoms of each of your popsicle molds. Top with a bit of berry puree, followed by a piece or two of graham crust. Rap the mold to level. Repeat layering until the molds are filled, 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
Want more pops? Check out my Pinterest board!