(If you don’t see the ingredient list show up on the bottom right corner, watch it full screen! Sorry for the little glitch!)
I’m continuing my popsicle kick to celebrate July 4th! I know it’s a couple days early, but it’s to give you time to make them! If you don’t have a popsicle mold, you can use those little dixie cups and popsicle sticks (or even a big ice tray for mini pops, maybe? Get creative). Of course, I had to do something themed with red, white, and blue; hence the berries. I’m super excited about this recipe, so no lollygagging around- let’s get to it!
This popsicle is super simple, made with just a few ingredients. The end product: a super creamy, rich cheesecake base that’s perfectly complemented with a swirl of berry sauce.
The first thing is to make the berry sauce because it needs some time to cool. You can do this step one day ahead if you’d like. I chose to use blackberries and raspberries. You can also use blueberries and strawberries, or a combination of any of the above. If you have berries that are a little old and sad looking (but not rotten yet) or some frozen berries in the back of the freezer somewhere, now’s a great time to use them up! Heat 1 cup of berries and 1/4 cup of white sugar over medium heat (stirring occasionally) until the berries release their juices, start to bubble a little, and begin to burst. It will take about 10 minutes. Add the pinch of salt and 1 tbsp of red wine if you’re using it. You can also put a splash of lemon juice to brighten up the sauce (I had no lemons, so I used some wine instead, and was thoroughly pleased with the results). Stir to combine. Get a little bowl and scoop out about 1 tbsp of your berry sauce. Mix in 1 tsp of cornstarch until completely combined. Place back into saucepan, and stir once again to combine. The cornstarch is a thickening agent. If you don’t have any, you can bypass this step. Your sauce will just be a little less viscous, and may affect your ability to get the swirly action. Remove from heat, and allow it to cool down. Repeat this process with your other berries. If you want, you can just make one berry sauce (just double all the ingredients) to avoid this extra step.
To make the popsicle base, use a hand mixer or stand mixer to whip up an 8-oz block of softened cream cheese. Then add one can of sweetened condensed milk and mix again. Finally, add in the milk and mix until combined. You can do this carefully with the hand mixer (it may splatter), or just by hand with a spatula. If you don’t have a mixer, you’ll get similar results if you throw everything into the blender and give it a whirl.
Divide your cheesecake mixture into 2 separate bowls. Put the raspberry sauce in one bowl, and the blackberry sauce in the other. Fold in the berry sauces gently, avoiding mixing it in completely to achieve that swirl. Fill your popsicle mold according to its directions, and freeze for about 4 hours. If you’re a very practical person, and want the berry and cheesecake flavor in each bite, you can go ahead and mix the berries in completely to get a uniform popsicle.
And that’s it! I like these kinds of recipes because they only require minimal effort, and the return is huge. You end up with a very sophisticated-looking dessert that will definitely impress whoever you give it to. (That “whoever” could definitely be yourself- get ready to blow yourself away). Whatever your plans are for this weekend, make some room for these berry cheesecake popsicles- you won’t regret it!
I know this post is about July 4th, but these pops are great because they’re definitely not limited to this holiday. You can make these whenever you want and for whatever occasion you want. You can also play around with the flavors a lot. Instead of berry sauce, you can use a lemon curd or a chocolate sauce or cherries. The possibilities are endless!
- 1 cup raspberries (or strawberries)
- 1 cup blackberries (or blueberries)
- 1/2 cup white sugar, divided
- Pinch of salt
- 2 tbsp red wine, divided (optional)
- 2 tsp cornstarch, divided
- 8 oz cream cheese, room temp
- 14 oz can sweetened condensed milk
- 2 cups whole milk*
- Heat up 1 cup raspberries and 1/4 cup white sugar in small saucepan over medium heat, stirring occasionally, until berries begin to burst (about 10 minutes). Add pinch of salt and 1 tbsp red wine (if using). Scoop out about 1 tbsp of the berry sauce into a small dish and mix in 1 tsp cornstarch.
- Once combined, mix back into the sauce. Remove from heat and let cool completely.
- Repeat with blackberries.
- Whip softened cream cheese with hand mixer. Add condensed milk and mix until combined. Add milk, and mix again until combined.
- Divide cheesecake mixture into 2 separate bowls. Put the raspberry sauce in one bowl, and the blackberry sauce in the other. Gently fold the berry sauce into the cheesecake mixture (do not mix completely if you want a swirled popsicle). Fill popsicle molds.
- Freeze for 4 hours.
- * You can use milk substitutes or different fat content, but it will affect how icy/creamy your final popsicle is.
- ** I did 2 separate berry sauces to get 2 different popsicles, but feel free to combine the berries and just make one sauce if you want.