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Chocolate Covered Raspberry Cheesecake Popsicles

Servings 11 1/3 C popsicles with graham cracker crust
Calories 109 kcal
Author Heidi @ Food Doodles


  • 4 oz cream cheese low fat will work
  • ¾ C plain Greek yogurt
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • pinch salt
  • ¼ C + 2 tbsp honey divided, plus 2 tbsp extra for the cheesecake mixture if sweeter popsicles are desired
  • 1 C fresh raspberries or frozen and thawed
  • For the graham cracker crust not pictured:
  • C graham cracker crumbs
  • 1 tbsp butter
  • For the chocolate coating:
  • Homemade Chocolate Magic Shell


  1. In a bowl beat the cream cheese until softened. Slowly add one spoonful of yogurt at a time until combined to ensure it will be smooth. To the cream cheese yogurt mixture add the vanilla, lemon juice, salt and ¼ C honey. Mix well and set aside.
  2. For the raspberries, gently mash with a fork. If using previously frozen berries, drain the excess juice off the berries and mash. Stir in the 2 tbsp of honey then swirl the sweetened raspberries into the “cheesecake” mixture. Fill popsicles moulds.
  3. For the graham cracker crust simply stir together the graham cracker crumbs with 1 tbsp melted butter. When fully combined add one large spoonful to each popsicle and press down gently. Place the sticks in the popsicles and freeze until completely solid.
  4. If coating in chocolate make at least 4 oz chocolate(melted with coconut oil) to coat all popsicles. I didn’t measure exactly how much coating the popsicles will use, but extra magic shell isn’t a bad thing Chocolate Covered Strawberry Cheesecake Popsicles Once the magic shell is melted and stirred together cool until room temperature. Remove popsicles from the freezer and immediately dip in the chocolate. Hold the popsicle for a minute or two until the chocolate hardens then set down or return to the freezer while dipping the rest until ready to serve.