Raspberry Cheesecake Popsicles


  • 1 (8 oz.) package light or regular cream cheese
  • 1/4 cup light or regular sour cream
  • 1/2 cup powdered sugar
  • 1/3 cup milk (any kind)
  • 1/2 teaspoon raspberry extract
  • 3/4 cup fresh or frozen raspberries (or any berries)
  • 6 standard-sized graham crackers
  • 2 Tablespoons butter, melted


  1. In a food processor, add cream cheese, sour cream, powdered sugar, milk, and raspberry extract. Process until well combined. Add raspberries and pulse to combine.
  2. Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks).
  3. In a food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
  4. Divide the crust evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours and up to 3 days.