The most challenging part about making this recipe is resisting eating the entire cheesecake batter before putting the pops in the freezer (so, so, … so, good).
-
12 x 3 oz. Dixie cups
-
2 cups 2 % fat plain Greek yogurt
-
1 cup mascarpone cheese
-
¼ cup agave nectar, honey or pure maple syrup
-
2 tsp natural vanilla essence
-
2 Tbsp fresh lime juice
-
1 generous cup mango, coarsely chopped + a few smaller pieces for garnish
-
1 generous cup fresh raspberries + a few chopped pieces for garnish
-
3/4 cup ground natural almonds (I use a dedicated coffee grinder to grind nuts/seeds)
-
1 Tbsp coconut palm sugar
-
1-2 Tbsp melted butter or coconut oil
Why Greek Yogurt?
I favour Greek yogurt for its exceptional protein content (and gorgeous texture).
All yogurts, regardless of milk fat content, begin the same way – by adding bacterial cultures to milk. Greek yogurt begins this way but it soon departs from other yogurt brands in that the milk is strained to remove the liquid whey. According to manufacturers, this process of straining means that as many as four pounds of milk are required to produce one pound of Greek yogurt. The resulting product is a far more concentrated source of protein (from casein) and a thick and creamy texture characteristic of Greek yogurt (regardless of fat content – even zero fat Greek yogurt has a gorgeous creamy-like texture reminiscent of sour cream) .
You will pay more for Greek yogurt but I think you will find that you get what you pay for.
——————-
Directions:
Assemble ingredients.
Place yogurt, mascarpone, agave nectar (or other), vanilla and lime juice in blender or food processor and blend until combined.
Add mango and raspberries to mixture and pulse just until fruit is broken down somewhat but still retains visible pieces of fruit.
Try not to eat all the batter.
Line up Dixie cups. Drop a couple of small pieces of fruit at the bottom of each cup before filling cups 3/4 full with cheesecake batter.
Gently tap cups down on counter a couple times to allow batter to fully settle into cups and prevent air pockets.
Place a couple more pieces of fruit on top of cheesecake batter.
 |
| hmm…only 11 Dixie cups… I wonder what happened to that other portion… |
Assemble almond crust ingredients in a bowl. There should be just enough butter in the mixture to allow the ground almond/sugar to stick together. Top each cheesecake pop with a couple tsp of almond crust, pressing down on the crust to allow it to adhere to the cheesecake mixture.
Place a popsicle stick in the center of each Dixie cup.
 |
| I made a few with crust and left some without – both versions were delish |
In love with these! I love mango and cheesecake is a personal fav. I know what I’ll be making for my next batch of popsicles.
These are the most beautiful pops I have seen! I can not wait to try them out with my boys.
Oh my gosh I was so busy I almost missed this post but I’m so glad I didn’t. These look freaking amazing, Kelly! I think you’re right though, I’d prob eat all the filling before making any pops :) Not that that would be so bad…
These look and sound amazing, I know my kids would love these and I wouldn’t have to worry about them eating unhealthy food
What a great recipe – everything is natural. I’d have to try it this summer :) Thanks for sharing.
I like the insanity :) Thanks KoKo!
Thank you so much for dropping in to say hello! I really appreciate your feedback and taking the time.
Thanks Missy… we are both in Greek yogurt heaven :0)
I’m glad you found it useful – thanks so much CJ.
It’s a yummy combo… cheers Ping!
Thanks Leaf – photographing melting food is always a bit tricky ;-)
I just bought some pop molds!!!!!!
OMG, these pops look phenomenal! I know I love these so as my family!!! I have ice pop maker too, but not using enough. I need to gather ingredients and make these. Your presentation look so good, on hot day like today, I’m 100% inspired by this recipe!
These look so delish, Kelly! Great photos too!
What pretty popsicles, Kelly. I am a huge fan of Greek yogurt and I love the idea of using it for these chilly treats! Plus…I love that almond crust! Gorgeous pictures!!!
I love greek yoghurt too… I was always under the impression it’s much less healthy compared to regular “floopy” yoghurt. Am I wrong? I hope so… it just seems impossible that something so damn creamy and delicious can be healthy (or at least “healthy-ish”).
Love the last photo – that’s one great little platter of summer-time treats there!
Adorable! Fantastic idea. I’ve just made a mango cheesecake and am SO in the mood for any more mango ideas.
Hi Kelly, I can believe it, that batter sounds amazing I know if I made this half of it would be gone! A note for your Canadian readers, PC brand Greek Yogurt is an excellent price.
I love the plating on this one, Kelly, very classy summer picnic!
I’m a huge, huge, huge fan of greek yogurt for the same reason. I try to have one a day. And this recipe? Looks so delicious!
looks delicious and healthy!
gasp, deliciousness here! i love the greek yogurt with the fruit!!! :D
Hey..I just saw this picture on Foodgawker and couldn’t stop appreciating the clicks!! The recipe sounds delish!!!
You’re killing me here Kelly! I love the ingredients, the dixie cups, the almond crust – everything!!! These look so, so good and your photography make me craving for one, or two, or three! :)
Kelly you have outdone yourself with these beauties! I love that they’re made in cups too as I don’t have any popsicle holders. This is perfect! :) I know the kiddos would really love these.
Umm I need these in my life ASAP. Amazing!
Kelly,
Your Family must ADOooore YOU. What a wonderful surprise to come home to. WOWwwww. xx
I love all the healthy ingredients Kelly. I can imagine these went quick. I have a batch of yogurt cheese on the go. I wonder if I can sub this in for the mascarpone?
Mmm…cheesecake pops…
Such a great idea! I bet they taste amazing!
Loved your recipe and pics … Really enjoyed the discussion on greek yogurt :-)
Kelly these are insaaaaane. They look gorgeous! My prediction calls for me eating 11 worth of batter, and getting 1 popsicle….better double the batch!
Kelly, I’m not surprised you had problems with stopping yourself from eating the mixture before freezing. I think I wouldn’t go further than the stage 1 (assembling the ingredients). Everything looks so luscious and refreshing (and there is mango too! so this is the mango dish you were talking about). I am glad to see this is one more recipe not requiring an ice-cream maker or lots of space in the freezer (I have neither of those). Thank you for an amazing healthy snack recipe.
PS I love the presentation with ice cubes!
What a marvelous idea! It’s boiling here! Cheesecake/ice cream … when in doubt, have both! Brilliant!
Cheesecake pops?! Where do I sign up?
They are so cute! I would love to make some of these beautiful pops, if only it was a bit warmer. :(
What an incredible recipe – such a pity it’s winter here!
:-) Mandy
It’s nice and warm over here, and I would love one of these delicious pops right now.
Wow,,,great recipe,sound delicious,and beautiful photograpy :)
Awesome looking pops, such delicious ingredients and the crust must really complete it. Good thinking keeping them cool on ice for photography too. ;)