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4.7 from 20 votes
Raspberry Lemon Cheesecake Popsicles
Prep Time
15 mins
Total Time
15 mins
Servings: 6
Author: Gemma Stafford
  • 8 oz (1 cup/ 225g) cream cheese (at room temperature)
  • 3 tablespoon sugar
  • 2/3 cup (5 1/2oz/165g) yogurt (natural or greek)
  • 1 tsp vanilla extract
  • 15 Raspberries , pureed
  • ½ lemon zested
  • 1/2 cup (4oz/ 115g) graham cracker crumbs (digestives, )
  1. In the bowl whisk together the cream cheese, yogurt, vanilla and sugar. Set aside
  2. In a food processor (or blender), puree the raspberries until no lumps.
  3. In a small bowl break cup the graham cracker crumbs until fine crumbs
  4. Gently fold the cream cheese mix, raspberry puree and cookie crumbs
  5. Scoop the mixture evenly into popsicle molds. It is a thick mix so tap it on the counter to move the mix down the mold. Add popsicle sticks to the center of each cup.
  6. Place into freezer until fully frozen, at least 4 hours.