Chocolate Covered Raspberry Cheesecake Popsicles
If you have around 45 minutes to spend in the kitchen, Chocolate Covered Raspberry Cheesecake Popsicles might be an outstanding lacto ovo vegetarian recipe to try. This recipe serves 11 and costs 64 cents per serving. One portion of this dish contains roughly 3g of protein, 10g of fat, and a total of 157 calories. 625 people were impressed by this recipe. This recipe from Food Doodles requires butter, pie shell, ¼c, and vanilla. Overall, this recipe earns a not so outstanding spoonacular score of 15%. Chocolate Covered Raspberry Cheesecake Popsicles, Chocolate Covered Strawberry Cheesecake Popsicles, and Chocolate Covered Coconut Popsicles are very similar to this recipe.
Servings: 11
Ingredients:
1 tbsp butter
Homemade Chocolate Magic Shell
4 oz cream cheese(low fat will work)
1 tbsp lemon juice
¾ C plain Greek yogurt
1 C fresh raspberries(or frozen and thawed)
pinch salt
1 tsp vanilla
¼C + 2 tbsp honey, divided, plus 2 tbsp extra for the cheesecake mixture if sweeter popsicles are desired
Equipment:
bowl
Cooking instruction summary:
In a bowl beat the cream cheese until softened. Slowly add one spoonful of yogurt at a time until combined to ensure it will be smooth. To the cream cheese yogurt mixture add the vanilla, lemon juice, salt and ¼ C honey. Mix well and set aside.For the raspberries, gently mash with a fork. If using previously frozen berries, drain the excess juice off the berries and mash. Stir in the 2 tbsp of honey then swirl the sweetened raspberries into the “cheesecake” mixture. Fill popsicles moulds.For the graham cracker crust simply stir together the graham cracker crumbs with 1 tbsp melted butter. When fully combined add one large spoonful to each popsicle and press down gently. Place the sticks in the popsicles and freeze until completely solid.If coating in chocolate make at least 4 oz chocolate(melted with coconut oil) to coat all popsicles. I didn’t measure exactly how much coating the popsicles will use, but extra magic shell isn’t a bad thing Chocolate Covered Strawberry Cheesecake Popsicles Once the magic shell is melted and stirred together cool until room temperature. Remove popsicles from the freezer and immediately dip in the chocolate. Hold the popsicle for a minute or two until the chocolate hardens then set down or return to the freezer while dipping the rest until ready to serve.
Step by step:
1. In a bowl beat the cream cheese until softened. Slowly add one spoonful of yogurt at a time until combined to ensure it will be smooth. To the cream cheese yogurt mixture add the vanilla, lemon juice, salt and ¼ C honey.
2. Mix well and set aside.For the raspberries, gently mash with a fork. If using previously frozen berries, drain the excess juice off the berries and mash. Stir in the 2 tbsp of honey then swirl the sweetened raspberries into the “cheesecake” mixture. Fill popsicles moulds.For the graham cracker crust simply stir together the graham cracker crumbs with 1 tbsp melted butter. When fully combined add one large spoonful to each popsicle and press down gently.
3. Place the sticks in the popsicles and freeze until completely solid.If coating in chocolate make at least 4 oz chocolate(melted with coconut oil) to coat all popsicles. I didn’t measure exactly how much coating the popsicles will use, but extra magic shell isn’t a bad thing Chocolate Covered Strawberry Cheesecake Popsicles Once the magic shell is melted and stirred together cool until room temperature.
4. Remove popsicles from the freezer and immediately dip in the chocolate. Hold the popsicle for a minute or two until the chocolate hardens then set down or return to the freezer while dipping the rest until ready to serve.
Nutrition Information:
covered percent of daily need
