I like to pretend that the only reason I am a bit addicted to fresh cherries is because they’re nutritional powerhouses that can contribute to better sleep. But really, it’s because they are so delicious, colourful and just scream ‘summertime’ to me. One of my favourite desserts of all time is cherry cheesecake, whether in traditional or parfait form and a recent heat wave got me thinking how delicious frozen cherry cheesecake would be. I decided to test it out by making pops and the results were spectacular. The cheesecake mixture, studded with chopped fresh cherries, freezes beautifully and the light coating of graham cracker and butter ‘crust’ just seals the deal, and you should be able to find gluten-free graham crackers if you prefer. I’ll be serving these up all summer long.
Put the cream cheese in a medium bowl then slightly in the microwave on medium-low power for about 30 seconds.
Stir sugar into cream cheese, beating well with a spoon to form a smooth mixture.
Add milk and stir until smooth. Add pitted cherries and stir to blend
Fill popsicle molds with the cheesecake mixture and refrigerate until firm, about 3 hours.
While pops are freezing, combine graham crumbs and butter in a small bowl.
When ready to serve, unmold the popsicles and quickly run the tip of each one under cold water. Press tips into graham crumb mixture and serve immediately.
Makes 4 – 6 popsicles, depending on the size of your molds.