Raspberry Cheesecake Popsicles

[PurplePuppy]

Raspberry Cheesecake Popsicles




Raspberry Cheesecake Popsicles

Yield: Makes 8-10 popsicles, depending on the size of your popsicle mold
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.