Cool off this summer with one of these frozen, sweet Raspberry Cheesecake Yogurt Popsicles!
Happy Monday! Yes, that’s right, Happy Monday! I’m happy because it’s a holiday and so technically it’s still the weekend, my mom is in town, and I made Raspberry Cheesecake Yogurt Popsicles! Tell me these aren’t reasons to be happy?!
This is going to be a super busy week for me so I’m taking advantage of the final day of this three day weekend and doing as much relaxing as possible. This Friday I’m so excited to be heading to Portland for the Indulge Conference! This will be my first food blogging conference and I’m stoked to not only learn and take in as much as I can, but to meet some of the lovely bloggers I’ve developed friendships with, in person. Being a food blogger can be rather isolating because I’m working solo at home all the time. For the most part my interactions with other bloggers have all be through the internet, so putting a face with a name and meeting these ladies is really exciting!
I’m also excited because I haven’t been to Portland in quite a while and can’t wait to go back. Portland has a great food scene and being a food blogger, this of course just thrills the pants off of me! I’ll be there for one extra night after the conference, so if you have any suggestions on where to eat I’d love to hear them.
Now that I’ve gotten that excitement out of the way let’s talk about these awesome Raspberry Cheesecake Yogurt Popsicles that you need to make ASAP! Making creamy fruity popsicles is one of my favorite things to do in the summer along with eating a big bowl of ice cream of course. The popsicles however are a healthier option so I like to keep a stash of them in the freezer to satisfy my evening sweet tooth. Making these popsicles is a piece of cake. Simply add the soft cream cheese, Greek yogurt, raspberries, vanilla, milk, and powdered sugar to a blender and blend them until they are smooth. Pour the mixture into a popsicle mold and then add the “crust” on top. The crust is optional but it’s a nice added bonus to go along with the frozen raspberry cheesecake. I made the crust out of almond meal, coconut sugar, and coconut oil. Not only does the crust taste delicious, but it’s also gluten free. Be sure to keep a stash of these Raspberry Cheesecake Yogurt Popsicles in your freezer for a sweet afternoon snack or after dinner treat!
Yields 7-8 popsicles
15 minPrep Time
4 hr, 15 Total Time
Save RecipeIngredients
- 6 ounces low fat cream cheese, softened
- 1/3 cup plain non-fat Greek yogurt
- 1/3 cup milk (I used unsweetened vanilla soymilk, but any milk will work)
- 1/3-1/2 cup powdered sugar, use 1/2 cup if you want the popsicles extra sweet
- 1 teaspoon vanilla extract
- 1/2 pint fresh raspberries
- 1/3 cup almond meal
- 1 tablespoon coconut sugar or brown sugar
- 1 tablespoon melted coconut oil or butter
Instructions
- In a small bowl combine the almond meal, coconut sugar, and melted coconut oil until it becomes crumbly in texture, set aside.
- In a blender add the cream cheese, yogurt, milk, powdered sugar, vanilla, and raspberries, and blend until smooth.
- Pour the raspberry filling into popsicles molds leaving about 1/2 an inch at the top.
- Equally spoon the almond meal mixture onto the top of each popsicle and gently pack it down.
- Place the top on the popsicle mold and insert the popsicle sticks.
- Freeze for 4 hours or overnight, until they are hard.
- If the popsicles won't release from the mold run them under hot water for about 10 seconds.
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