National Cheesecake Day

It’s National Cheesecake Day and owner of Angel Food Bakery, Katy Gerdes stopped by to make this decadent dessert with a twist. Instead of regular vanilla cheesecake, she made Cheesecake Popsicles.

Katy’s popsicle cart, FrioFrio, will be at the Target Field for the Twins Game on August 2nd, 3rd and 4th.

Cheesecake Popsicles

INGREDIENTS:

  • 8oz – cream cheese, softened
  • 1 cup – whole milk (or any kind of milk/milk substitute)
  • 1/2 cup – honey
  • 1 tsp – vanilla extract
  • pinch of salt
  • 2 cups – fresh berries, lightly mashed (or any type of jam) optional

DIRECTIONS:

  1. Add cream cheese, milk, honey, vanilla and salt to a blender.  Puree until smooth.
  2. Add a spoonful of berries to bottom of pop molds.
  3. Pour the mixture into ice pop molds until approx 3/4 full. Add remaining berries (gently stir in if need) and top with any milk mixture left.
  4. Freeze until solid.
  5. Melt chocolate & coconut oil together. Do not over heat, heat just until melted.
  6. Dip pops in chocolate and sprinkle with graham cracker crumbs.
  7. Makes approx. 10 pops, depending on size of molds.
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