Doughnut Peach Cheesecake Popsicles | This is a Sweet Blog: Doughnut Peach Cheesecake Popsicles
YAY! My first popsicles! Look pretty, don’t they?
And taste even better!
To all cheesecake lovers devoted).
But I had to face a few problems on my way to making pops. (otherwise it would’t be me!)
The thing is that here in Ukraine people prefer buying ice cream to making it. That is why the variety of goods for making ice cream is very poor.
What is important – wooden sticks. It can sound strange, but the problem was that I could’t find them in stock. Such ice cream sticks were available only if buying a very big parcel (10 000 -piece parcel, to be exact!). I love ice cream and pops…but not in such quantity!
- The recipe makes in total 750 ml. To use all the liquid I took 6 molds (each 75 ml) and 10 silicone baking cups like these.
- To make only six pops, halve the ingredients.
By the way, the idea of using baking cups is very fun) They look like UFOs! Or medusa, don’t you find?
Doughnut Peach Cheesecake Popsicles
180 g cream cheese
230 g Greek yogurt
1/4 cup milk
1/2 cup sugar
3 doughnut peaches, cut into pieces
100 g crackers, crushed
40 g melted butter
Mix crushed crackers and melted butter.
In a blender combine cream cheese, yogurt, milk, sugar and half of cut peaches. Add remaining peaches and mix with a spatula.
Pour cream cheese mixture into molds leaving 2.5 cm (1 inch) on top for crackers.
Spoon crumbs over cream cheese and press gently into the batter , but do not overflow the molds.
Add wooden sticks in the center of each mold and freeze for at least 4 hours.
Run a little hot water on the outside of the molds to release from molds.
- If using silicone! cupcake cups, you don’t have to hold them in hot water, they will slide right out. Before serving leave at room temperature to soften and pin these UFOs on the bamboo skewer.