Strawberry Cheesecake Pops
When my friends at Lucky Leaf, asked me to create a few recipes using their pie filling I started off with a Flourless Dark Chocolate Black Forest Cake. It’s made using Lucky Leaf’s Premium Cherry Pie Filling. The pie filling is both IN and ON that insanely delicious cake. If you’re into cherries I think you’ll really dig that. For my second recipe I opted for a simple summer treat the whole family will love. Strawberry Cheesecake Pops.
It’s made using what else? Strawberry pie filling. These pops are as simple as can be to make. In a few hours time you’ll be fighting over who gets a second or third. Or maybe that’s just our family? We are passionate about food.
If you like cheesecake (and all my friends do – you do too right?) you’ll love these creamy pops. They taste like an honest to goodness strawberry cheesecake. You get all the taste without all of the work of a traditional cheesecake. No hours of baking, waiting, praying you don’t get a crack in your cheesecake (maybe I’m the only one) and besides who doesn’t love food on a stick. Hey, you know how much I hate doing dishes, it’s the little things people.
One of the best summer kitchen gadgets I invested in, besides my ice cream maker, was a popsicle mold. The model I purchased is fairly inexpensive and has definitely earned it’s worth around our kitchen a thousand times over.
If you can blend and pour you’ve got this recipe covered. We start by chucking most of the ingredients (sans the crushed graham crackers because well you want a crust and not mush) into the blender. Easy right? Then we move onto something even easier, pouring. The hardest part is the waiting.
You’ll need a couple of hours in the freezer to set up. Then a quick run of the mold under warm water and you’re on your way to smiling. Because seriously it’s hard not to smile when you’re eating a popsicle.
Disclaimer: This post is sponsored by Lucky Leaf. I was compensated for my time. Opinions are my own. Always have been. Always will be.