Place the graham crackers in the bowl of a food processor.
Pulse several times until fine crumbs form.
Melt the butter, pour it over the crumbs and squish together with your fingers until the crumbs are thoroughly moistened.
Scoop one heaping tablespoon into the bottom of each cup (or have a tiny helper do this part. It got messy but she was in seventh heaven).
Press the crumbs down firmly into the bottom of each cup. The more compact, the better. Lucy’s tiny pink “wine glass” was perfect for this step (yes, I find it weird that my 2 year-old has pretend wine glasses, too. I have no idea where they came from).
Stick them in the freezer for at least 15 minutes or until the crust is set.
In the meantime put the cream cheese, raspberries and sugar in a large bowl.
Blend with an electric mixer until smooth.
Fold in the whipped topping…
…and use a large freezer bag with the tip cut off to squirt the filling into each cup.
Insert the popsicle sticks into the center of the filling, careful not to push too far and break the crust. This is such a fun dessert to make with kids. Lucy was so proud of herself.
Stick ‘em all in the freezer for at least an hour before serving.
When you’re ready to eat, simply tear away the cup and you’re good to go.
These are so creamy and light, with fresh raspberry flavor and great texture from the crust. They’re such a fun, easy dessert—we’ll be making batches for the rest of the summer with blackberries, peaches, cherries and nectarines. They would be so fun for a party, too, as an alternative to cupcakes or ice cream cake.
Take that, career crap-titude test. I’m a dessert genius.
Raspberry Cheesecakesicles printable recipe
This is a fun, easy summer dessert that’s great for parties. Substitute your favorite fruit or combination of fruits to make your own flavor! Makes 8 popsicles.
Prep Time: 15 minutes Freeze Time: 1 hour 15 minutes
- 7 graham crackers to yield 1 c graham cracker crumbs
- 3 tbsp butter, melted
- 8 waxed paper cups, 9 oz size
- 8 popsicle sticks
- 1 c raspberries
- 8 oz cream cheese, room temperature
- 1/3 c sugar
- 8 oz whipped topping (Cool Whip)
1. Pulse graham crackers in a food processor until fine crumbs form. Using your fingers, mix crumbs with melted butter until thoroughly moistened. Pour one heaping tablespoon of crumb mixture into each cup and press down very firmly. Freeze cups for 15 minutes or until crusts are hardened.
2. In a large bowl beat together raspberries, cream cheese and sugar using an electric mixer. Fold in whipped topping. Pour mixture into large freezer bag, cut off tip, and squeeze filling into cups. Insert popsicle sticks into center of filling, being careful not to pierce crust. Freeze for at least one hour before serving. Carefully tear away paper cups and eat.