Why hello lovelies! Long time no post eh!? Gah – I am seriously the worst blogger ever! I am so sorry for being so AWOL lately. I have just been taking a lot of my free time to get prepared for the Farmers Market Season, which started this past weekend. But hopefully now that the craziness of the first weekend is over I’m hoping to get back into rhythm of things.
Anyways today is an exciting day because I’m sharing the recipe for these White Chocolate Raspberry Cheesecake Greek Yogurt Pops on the Tastes of Lizzy T website! You are going to love this recipe and it’s the perfect way to kick off the summer!
Okay, so I think I might be welcoming in the coming of summer a little bit early here with a popsicle recipe, but what can I say? I just couldn’t help myself, because the weather in my Vancouver hood the past couple of weeks has been so uncharacteristically gorgeous! We have had sunny days, with crazy-town hot temperatures, and in the land of perpetual rain, that is basically unheard of for the time of year – and I am absolutely loving it!
This past weekend temperatures soared and we were all scrambling to find a way to beat the unexpected heat. In other words, we were in serious need of some kind of delicious, freezing cold treats to aid our current situation.
Now I don’t know about you, but when it’s hot out, I crave light, fruity flavours the most, so It was only natural that I found myself craving popsicles with a some sort of berry theme.
So I peeked in my refrigerator for some inspiration, which, after a week of preparation for our weekly farmers market, basically looked as though it had been raided by a very hungry bear, and was down to the absolute bare minimum; However, I did manage to wrangle up a small package of raspberries, half of a lemon, a lonely package of cream cheese, and an almost empty container of Greek yogurt from my seemingly empty fridge.
I mean, what else was a girl to do with these random remaining ingredients, but whip up a batch of on the fly White Chocolate Raspberry Greek Yogurt Pops…? I essentially had no choice in the matter, right?
Now, I don’t make homemade popsicles that often, so I really had no idea how these pops were going to turn out; In all honesty I was pretty much expecting a popsicle fail of epic proportions. But despite my lack of confidence they turned out better than I could have imaged! Not only did they turn out just downright adorable on the outside – but that they were also so super delicious!
Hands down, my favourite cheesecake is a white chocolate raspberry cheesecake, and the flavour combination of the cream cheese, with the Greek yogurt, raspberries, graham cracker crumble, and white chocolate coating truly made these pops taste just like you are biting into a slice of delicious frozen raspberry cheesecake… Honestly, need I say more?
I think not – but before I get right down to this recipe, I just wanted to make a note that if you aren’t a white chocolate person, just omit this last step from the recipe and enjoy the pops without it – they are still super delicious!
So here is the recipe friends and I hope you enjoy! Thank you for popping by to check out the recipe xoxo!
White Chocolate Raspberry Cheesecake Greek Yogurt Pops
Makes: 8 Pops
Things you need…
8 x small paper cups
8 x Popsicle sticks
Graham Cracker Crumble
1/3 cup graham cracker crumbs
1/3 cup almond meal
1 tbsp brown sugar
3 tbsp butter, melted
Raspberry Cheesecake Frozen Yogurt
1 x 250g pckg cream cheese
2/3 cup icing sugar
1/3 cup plain Greek yogurt
1/4 cup heavy cream
1/2 tsp vanilla
1 tsp lemon zest
3/4 cup raspberries
White Chocolate Coating
1/2 cup white chocolate
1 tbsp coconut oil
Graham Cracker Crumb Garnish
2 tbsp almond meal
2 tbsp graham cracker crumbs
How to make…
Graham Cracker Crust
In a small bowl, stir together graham cracker crumbs, almond meal, brown sugar and melted butter until combined and crumbly – mixture should hold together when you squeeze it. Set aside until ready to assemble.
Raspberry Cheesecake Frozen Yogurt
In a medium bowl, beat cream cheese with an electric mixer until smooth. Add in icing sugar, and lemon zest; beat until smooth. Next add in greek yogurt, heavy cream and vanilla and beat again until smooth and evenly combined.
Next, place the raspberries into a blender and pure until smooth. Separate 1/4 cup from the raspberry puree, and set aside for later; Then add the remaining raspberry puree to the frozen yogurt mixture and beat until evenly combined.
Now you are ready to start filling your pops. First, spoon about 1 heaping tbsp of the raspberry cheesecake ice cream into the bottom of each paper cup; use a spoon to smooth to the edges of the cup. Next, take the remaining 1/4 cup of raspberry puree and evenly distribute it in each cup on top of the frozen yogurt; smooth evenly over top with a spoon. Next sprinkle 1 heaping tsp of the graham cracker crust mixture over top of the layer of raspberry puree. Next, distribute the remaining raspberry cheesecake frozen yogurt mixture into each of the cups; again using your spoon to smooth the mixture to the edge of the paper cups.
Finally, evenly distribute the remaining graham cracker crust mixture over top of the final layer of raspberry cheesecake frozen yogurt, and gently press down with your fingers to pack it in like you would a cheesecake crust – just don’t press too hard or your fingers will slip right into the ice cream 😉 Once your pops are assembled, place them into an 8×8 inch baking pan and place in the freezer to firm up for 5-6 hours (or overnight).
White Chocolate Coating & Graham Cracker Garnish
Once your pops have had a chance to freeze – you are ready to dunk them in all that white chocolate goodness.
In a small bowl, microwave the white chocolate and coconut oil together to melt and whisk until smooth. Set aside to cool for 10- 15 minutes. While you’re waiting, whisk together the almond meal and graham cracker crumbs for your garnish, and take out a baking sheet and line it with parchment.
Next you want to remove your pops from their paper cups, so cut a small slit into the top of each cup and gently peel away the paper cup. Set the pops onto the prepared parchment lined baking sheet. Working with one pop at a time, dip one f the bottom corners into the white chocolate and use your finger to gently wipe any excess, before immediately dipping into the graham cracker garnish. Once coated, set back onto the parchment paper and continue the process with the remaining pops.
***Tip: The white chocolate hardens onto the pop very quickly, so you want to try your best to dip into the garnish quickly so it will stick to the white chocolate nicely.
Once all your pops have been dipped, drizzle any remaining white chocolate onto the opposite side of the pop that you dipped to give it that drizzled look, as you see in my pictures. Place back in the freezer until ready to serve.