Chocolate cheesecake ice pops–they sound pretty good right? But really, these little beauties are downright delicious. With super rich chocolate, and tangy, creamy cheesecake flavor, these are popsicles on a whole other level.
Though these frozen treats are perfect for a barbecue or outdoor summer event, their surprising sophistication would also be at home at the end of a summer dinner party. The fact that they’re quick and easy and can be made ahead also make them a great go-to dessert for summer parties.
Chocolate Cheesecake Ice Pops
makes six to eight 8 oz. ice pops
for the chocolate section
1 1/2 cups heavy cream
1 cup whole milk
2 tablespoons unsweetened cocoa powder
pinch of salt
2 tablespoons strong brewed coffee or espresso
8 oz. bittersweet chocolate, roughly chopped
2 teaspoons vanilla extract
In a medium saucepan, heat the cream and milk over medium-low heat. Whisk in the cocoa powder, salt, and coffee beans. When the cocoa powder has dissolved, and the mixture starts to steam, remove from heat and add the vanilla extract.
Place the chopped chocolate in a medium heat-proof bowl and pour the warm cream mixture over it. Allow the chocolate to melt for a few minutes, and then whisk until smooth.
for the cheesecake section
2 1/2 cups whole-milk yogurt
3 oz. cream cheese or Neufchatel
3/4 cup crushed graham crackers
1/3 cup honey
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract
Dice up the cream cheese into small chunks, and whisk into the yogurt until smooth, though there will still be some larger bits of cream cheese. Add the graham crackers, honey, lemon juice, and vanilla, and stir.
To assemble the popsicles, pour a layer of filling, freeze for 30 minutes, and alternate layers in this way until the pop molds are full. I did some of mine cheese, chocolate, cheese, and some chocolate, cheese, chocolate–you could even do stripes or just marble the fillings. Whatever you like! Once the layers are in place, allow the ice pops to chill in the freezer for 4 hours, or overnight.
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