Cheesecake Popsicles

Creamy and luxurious, my Cheesecake Popsicles are layered with homemade berry compote and graham cracker crust for an incredible treat!

Course Dessert

Cuisine American

Keyword cheesecake ice cream, cheesecake popsicles, frozen cheesecake, homemade popsicles

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 395kcal

Using a hand mixer or electric stand mixer, beat together ½ cup sugar and 8.9 oz. cream cheese until smooth. Add in 1 egg and 1 teaspoon vanilla, scraping down the sides of the bowl as necessary.
In a medium saucepan, bring ½ cup whole milk to a simmer. With the electric mixer on low, very slowly pour the milk into the cream cheese mixture.
Add the mixture to the saucepan and heat on low, stirring continuously until it thickens. When it's ready, you should be able to see the bottom of the pan when stirring.
Strain the custard mixture into a bowl, then stir in 1 cup heavy cream, 2 teaspoons lemon zest, and a pinch of salt. Refrigerate for at least 2 hours.
Once cold, pour the custard into your ice cream machine and churn according to your machine's instructions until frozen.
Alternatively, if you do not have an ice cream machine, you can churn the cheesecake ice cream by hand. Keep it in the freezer and give it a good mix every 10-15 minutes for at least 1 ½ to 2 hours.

Add 2 cups frozen blueberries and 2 cups frozen raspberries to separate saucepans.
Add 1 tablespoon sugar and 1 tablespoon water to each pan and bring to a simmer.
Continue to simmer, stirring occasionally, for around 20 minutes, or until it thickens and the liquid has almost completely disappeared.
Allow to cool before using.

Place ½ cup graham crackers in a plastic bag and gently crush with a rolling pin until they are a crumb texture.
Mix the crumbs with 3 tablespoons melted butter and set aside at room temperature.

Once all of your ingredients are made and ready, begin layering your separate ingredients into the popsicle molds.
I layered mine in the following order:
1. Ice cream
2. Blueberry compote
3. Ice cream
4. Cookie crumble
5. Ice cream
6. Raspberry compote
7. Ice cream
8. Cookie crumble
Freeze for about 2 hours before serving.
To remove the popsicles from the molds, run the ice cream molds under warm water and gently ease them out.

Use the highest quality egg you can get. The richness of the yolk has a direct influence on the richness and quality of the ice cream.

You can use different kinds of cookie for the crumble. I like swapping things up by using Oreos, vanilla wafers, or Thin Mints.

Run the popsicle molds under warm water to help release the finished popsicles. Store the rest in the freezer for up to 3 months, covered thoroughly!

You can also just serve the ice cream and compote without forming popsicles! Strawberry cheesecake ice cream, anyone?