Raspberry Cheesecake Popsicles Recipes

RASPBERRY CHEESECAKE POPSICLES

Steps:

• Whisk together the mascarpone, yogurt, milk and 2 tablespoons of the sugar until smooth and creamy.
• Gently fold in the crushed graham crackers. Set aside.
• In a food processor or blender, blend together the frozen raspberries, lemon juice and remaining sugar until they are well combined and form an icy granita-like consistency.
• Very gently fold the raspberries into the cheesecake mixture.
• Spoon into popsicles molds and freeze for half an hour, then add the popsicle sticks.
• Freeze for at least two more hours, or overnight.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

RASPBERRY CHEESECAKE POPS

Steps:

• To prepare pop molds, place 8-5oz paper cups into a standard muffin tin. Set aside.
• In a food processor, blend cream cheese and sugar until smooth. Add milk and vanilla and process until creamy. Blend in raspberries to make a chunky mixture.
• Divide mixture into paper cups. Cover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup.
• Place muffin tin in freezer for at least 4 hours, or until frozen solid.
• Remove tin, and peel off foil and paper cups. Serve immediately, or store pops in a resealable plastic bag in the freezer.

RASPBERRY CHEESECAKE BARS

Steps:

• In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.