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TASTY TUESDAY: Honey Roasted Strawberry Cheesecake Pops

April 17, 2018 2 min read

TASTY TUESDAY: Honey Roasted Strawberry Cheesecake Pops

We can't think of a tastier way to welcome popsicle season than with these Strawberry Cheesecake Pops! Not only are they cool and creamy, the strawberries are HONEY ROASTED and will have your taste buds skipping. Top with a graham cracker crumble and drizzle with white chocolate and honey and you are golden.

Thanks to The Sweet and Simple Kitchen for this fun treat! Make sure to follow Kristie on Instagram at @thesweetandsimplekitchen for more yummy treats!

 

Honey Roasted Strawberry
Cheesecake Pops

Supplies

8 popsicle sticks

8 small paper cups or a plastic popsicle mold

Ingredients

Honey Roasted Strawberries

2 cups hulled & sliced fresh strawberries

2 tbsp honey

No Churn Strawberry Cheesecake Ice Cream

4 oz cream cheese, softened

1 cup whipping cream

1 tbsp honey

½ cup powdered sugar

1 tbsp lemon juice

1 tsp pure vanilla extract

⅓ cup honey roasted strawberry puree

Graham Cracker Crumble

½ cup graham cracker crumbs

1 tbsp brown sugar

1 tbsp butter, melted

Serving Toppings:

White chocolate, melted

Honey

Graham cracker crumble

Directions:

Honey Roasted Strawberries

1. Preheat oven to 325F degrees and line a baking sheet with parchment paper.

2. Toss sliced strawberries with honey and spread evenly over baking sheet. Bake for 15-18 minutes or until strawberry juices have released and strawberries are tender. Watch them carefully to ensure they don’t burn.

3. Remove from oven and allow to cool completely. Once your roasted strawberries are cooled, place them in a food processor, and puree until smooth.

    Graham Cracker Crumble

    4. In a small bowl, mix together graham cracker crumbs, brown sugar and butter until crumbly. Set aside.

    No Churn Strawberry CheeseCake Ice Cream

    5. In a large bowl, beat the cream cheese, until smooth and there are no lumps. Add in powdered sugar, honey, lemon juice and vanilla. Beat until smooth. Stir in strawberry puree, set aside.

    6. In another bowl, beat the whipping cream on high until stiff peaks form. Add ½ of the whipped cream to the strawberry cream cheese mixture and fold it in gently to combine. Add the remaining whipped cream and fold in until smooth and combined.

    7. Spoon a layer of strawberry cheesecake ice cream into each of your cups - filling each cup about half way up.

    8. Next layer about ½ tbsp of honey roasted strawberry puree over top of each ice cream layer. Swirl with a toothpick, and then top each with another layer of ice cream.

    9. Place a popsicle stick in the middle of each prepared popsicle. Spoon about 1 tbsp of prepared graham cracker crumble over top of each and gently press down with your fingers.

    10. Set popsicles in the freezer overnight or for at least 6 hours.

    When you’re ready to eat, simply peel away the paper cup liner, drizzle with melted white chocolate, more honey and sprinkle with more graham cracker crumbs if desired, and enjoy!

     

     

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