Cherry Cheesecake Popsicles
These deliciously creamy popsicles are super simple to make, luscious and yum. An easy eggless cheesecake base with a fresh cherry compote swirled in. Try them whilst cherries are still in season.
Recipes
Cherry Cheesecake Popsicles
(Makes 6 popsicles)
Ingredients
3/4 cup single cream (I used Amul Fresh Cream)
1/3 cup cream cheese, at room temperature
1/3 cup condensed milk/honey/erythritol
1 tbsp freshly squeezed lemon juice (adjust the quantity to taste)
1 batch cherry compote (recipe below)
Method
Combine all the ingredients except the cherry compote in a mixing bowl. Use an electric handheld mixer to whisk until smooth.
Fill each of the popsicle molds halfway with the mixture. Top with a teaspoon of the cherry compote and use a skewer to swirl it in. Top with the remaining ice cream mixture. Gently tap the popsicle molds on the kitchen counter to get rid of any air bubbles.
Freeze for 30 minutes, then insert wooden skewers or popsicle sticks and freeze for 4-6 hours or until set.
Dip the popsicle molds into boiling water a few times to extract the popsicles and enjoy!
Cherry Compote
Ingredients
3/4 cups chopped and pitted fresh cherries
2 tbsp coconut sugar
2 tsp fresh lemon juice
Method
Combine all the ingredients in a mixing bowl and mix well. Cover and let the cherries macerate in the refrigerator for an hour.
Transfer the mixture to a heavy-based saucepan and bring to a boil over medium heat. Once the mixture reaches a rolling boil, turn down the heat to low and let it simmer for 10-12 minutes or until jammy. Remove from heat and cool to room temperature.
