Memorial Day is almost here! To prepare for the unofficial start of summer, I made patriotic cheesecake popsicles using all-natural food dye aka fresh berries. Raspberry cheesecake, classic cheesecake and blueberry cheesecake come together to make red, white and blue cheesecake popsicles!
Memorial Day weekend is one of my favorite holidays. Every year my friends and I head up to Nantucket, one of New England’s most magical islands. I spent a summer after graduating college working at a bakery there so being able to go back and enjoy the island with friends is something I look forward to every year.
But enough about me, let’s talk about these popsicles. I wanted to make a red, white and blue dessert for Memorial Day obviously and popsicles were calling my name. At first I thought, fruit popsicles would be fun, but it was kind of been there, done that. Now how about cheesecake fruit popsicles?
I was sold. Cheesecake has been creeping up to the top of my favorite dessert list recently so to put it in the form of a popsicle sounded like a brilliant idea. For this recipe I tried out a new popsicle mold from Norpro and love it! I totally recommend it.
Of course the trick is how to make the beautiful colors of the American flag in the form of cheesecake popsicles. Combining some of the cheesecake mixture with a raspberry mash for the red and some with a blueberry mash for the blue worked perfectly. I personally like keeping some of the raspberry seeds and blueberry skins in the mix for texture and extra fiber (doesn’t hurt right?), but straining the mashed berries through a mesh strainer and using the fruit juices will work just as well.
When the cheesecake popsicles were finished, I loved every bit of them. The colors brightened up in the freezer (I was scared they were going to stay all pastel colored) and the flavors really made themselves apparent. The red raspberry has a slight tartness too it, which is balanced with the rich flavor of the cheesecake… the middle is just the classic, creamy cheesecake mixture, what’s not to love about that… and the blueberry end is sweet and full of flavor.
I’m happy the blueberry cheesecake was at the bottom of the popsicle—it was my favorite part and saved the best for last!
These popsicles were such a success I’m going to have to make some more this summer (any flavor suggestions?) In the meantime, enjoy these patriotic cheesecake popsicles and have a lovely Memorial Day weekend!
Patriotic Cheesecake Popsicles
- 1 cup fresh raspberries 1/2 pint
- 1 cup fresh blueberries 1/2 pint
- One 8 ounce package of cream cheese about a cup, room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 3/4 cup plus 2 tablespoons low-fat milk
In a medium bowl, mash raspberries with a spoon or using your hands until a jam-like consistency is reached. Set aside. In a separate medium bowl, repeat the same process with the blueberries and set aside.*
In a food processor, blend cream cheese, sugar and milk together. Divide the mixture into three separate bowls (one for red, one for white and one for blue). Each bowl will contain about 3/4 cup of cheesecake mixture. If there is any remaining, add it to your "white" bowl.
Pour the raspberry mash into one bowl and stir to create the red. Pour the blueberry mash into another bowl and stir to create the blue.* There should now be three bowls—one raspberry cheesecake mixture, one regular cheesecake mixture and one blueberry cheesecake mixture.
Spoon raspberry cheesecake mixture into each popsicle mold about a third of the way up. Place in the freezer for 10-15 minutes (this will ensure the colors don't mix together). Next, spoon the regular cheesecake mixture into each popsicle mold another third of the way up. Place in the freezer for 10-15 minutes. Lastly, spoon the blueberry cheesecake mixture into each popsicle mold until almost full. Leave about 1/4-inch at the top as popsicles will expand as they freeze. Place popsicle sticks into each mold.
Place popsicle molds in the freezer for at least 5 hours or overnight to fully harden.***
Recipe NotesDon't like raspberry seeds and blueberry skins? Simply place a bowl beneath a mesh strainer and place the raspberry mixture in the strainer. Using the back of a spoon, press the mixture against the strainer to separate the juices from the seeds. Repeat with blueberry mixture to remove skins from the juices.
*The red bowl will probably be pink in color and the blue bowl may be purple in color. They will darken up in the freezer!
***To remove popsicles, fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 seconds. Remove the mold from the water and place it on a sturdy surface. Gripping the handles, pull gently upward to get nice, clean pops. If it feels like a struggle to unmold, leave the pops in the warm water a little longer. You can leave pops in their molds for several days, though it's best to unmold within a day so they don't discolor or change texture.