A summer's day isn't complete without a nice dessert or a frozen treat - this recipe is both! These raspberry cheesecake popsicles are a perfect blend of tart, sweet, and are super easy to make! Here's what you need to get started:
INGREDIENTS:
1 (8 oz.) package light or regular cream cheese
1/4 cup light or regular sour cream
1/2 cup powdered sugar
1/3 cup milk (any kind – I used skim)
1/2 teaspoon McCormick Raspberry Extract
3/4 cup fresh or frozen raspberries (or any berries)
6 standard-sized graham crackers
2 Tablespoons butter, melted
DIRECTIONS:
In a food processor, add cream cheese, sour cream, powdered sugar, milk, and raspberry extract. Process until well combined. Add raspberries and pulse to combine.
Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks).
In a food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
Divide the crust evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours and up to 3 days.
Enjoy!
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