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    Home » Type » Desserts » Ice Cream Popsicles and Frozen Treats

    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles

    Published: Jun 20, 2016 · Modified: Jan 21, 2022 by Faith · This post may contain affiliate links · 14 Comments

    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles are rich and creamy and perfect for cooling down with on a hot day. And bonus, they’re low-carb!

    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles 1

    When the weather heats up enough to necessitate trips to the ice cream stand, I am only too happy to get out my popsicle mold.

    When it comes to popsicles (or maybe in general), I’m a sucker for offbeat flavor combos, like Cherry Chocolate Chip Coffee and Banana Chai; when the fabulous Billy (of Wit & Vinegar) mentioned this year’s Popsicle Week, I knew I wanted to go all out! I’m telling you, these are luscious.

    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles 2

    Taking inspiration from my Low-Carb Buttermint Cheesecake Mousse (because that is a pretty great source of inspiration!), I started with a cream cheese base. I browned a couple tablespoons of butter, which adds lovely little brown flecks and a nutty flavor dimension to these popsicles (and those caramelized golden bits of butter is the dulce de leche part of these pops! Clever, right? I thought so anyway, lol).

    Cinnamon, vanilla, and toasted almonds get added to the mix, and whipped cream is folded in for a mousse-like treat. Yup, you could stop right there and just grab a spoon. But this is Popsicle Week after all, so you see where I went with this.

    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles 3Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles 4

    These pops have a lot going on, combining the flavors of cheesecake and dulce de leche with the added bonus of cinnamon and toasted almond. It all works though, I promise. Icy, fruity pops are good, but if you’re looking for the creamy factor that ice cream provides, look no further. These are rich and satiating, every bit as much as ice cream (and how many popsicles can make that claim?), and they’re the perfect cool treat to stock the freezer with for a hot day.

    What’s your favorite crazy popsicle or ice cream flavor?

    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles 5

    Print
    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles
    Prep time:  15 mins
    Cook time:  5 mins
    Total time:  20 mins
    Yield: 5 popsicles
     
    Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles are rich and creamy and perfect for cooling down with on a hot day. And bonus, they’re low-carb!
    Ingredients
    • 2 tablespoons unsalted butter
    • 6 oz (170 g) cream cheese, at room temperature
    • 1½ teaspoons granulated stevia (see Note)
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon ground cinnamon
    • ½ cup (120 ml) heavy cream, whipped to stiff peaks
    • 4 tablespoons almonds, toasted, cooled, and coarsely chopped
    Instructions
    1. Heat the butter in a small saucepan over medium heat until it’s light golden brown and nutty smelling; cool slightly.
    2. Beat together the browned butter, cream cheese, stevia, vanilla, and cinnamon. Beat in ¼ of the whipped cream, and then use a rubber spatula to gently fold in the remaining whipped cream ¼ at a time. Fold in the almonds.
    3. Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line. The mixture is quite thick, so you will likely have to tap the mold several times to help the mixture settle to the bottom of the molds; take the time to do this though! You don’t want big air bubbles because they could make it really difficult to unmold the popsicles. (My molds are 2½ oz/75 ml and I got exactly 5 popsicles.) Tap the mold several times on a hard surface to help any air bubbles escape, then insert the sticks.
    4. Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.
    5. Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.
    Notes
    Recipe inspired by and adapted from my recipe for Low-Carb Buttermint Cheesecake Mousse over on my other blog Healthy Sweet Eats.

    Stevia: If stevia isn’t your thing, instead use maple syrup or honey to taste (I would start with about 1 tablespoon and work up from there to suit your tastes).

    The Popsicle Mold I Use: I frequently get asked where I got my popsicle mold; I use this one from Amazon.
    3.3.3070

    Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

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    Reader Interactions

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      Recipe Rating




      Rate this recipe:  

    1. Meg | Meg is Well says

      June 28, 2017 at 5:49 pm

      Just imagining the brown butter in these popsicles is making me drool! I can't choose a favorite popsicle but I love creamy ones the best.

      Reply
    2. Marissa says

      June 24, 2016 at 4:25 pm

      I cannot get over the texture of these, Faith. I love creamy / nutty ice cream flavors (pecan praline is a favorite) - so these are right up my ally!

      Reply
    3. Nancy | The Bitter Side of Sweet says

      June 23, 2016 at 1:10 pm

      My hubby is only using stevia right now so this is perfect for him!!

      Reply
    4. Sarah @ Snixy Kitchen says

      June 22, 2016 at 11:32 pm

      These look just perfectly creamy and I'm swooning for the dulce de leche!

      Reply
    5. Kevin | Keviniscooking says

      June 22, 2016 at 11:50 am

      The heat here in San Diego is upwards of 90°F and the fires are out of control. This would do nicely today. Like right now. :) BTW, the flavors are beyond tempting.

      Reply
    6. Jennifer B says

      June 22, 2016 at 10:51 am

      Wow, I'm sure these taste amazing. I love fruity popsicles nowadays, but the creamy ones get me too. :)

      Reply
    7. Laura | Tutti Dolci says

      June 20, 2016 at 7:39 pm

      You had me at brown butter, Faith! These pops look truly sensational!

      Reply
    8. Krista Bjorn says

      June 20, 2016 at 2:55 pm

      How wonderful creamy and decadent, Faith! :-)

      Reply
    9. Susan says

      June 20, 2016 at 2:08 pm

      These popsicles sound great. I like the idea of dulce de leche without using sweetened condensed milk. I'm joust going to have to get a popsicle mold.

      Reply
    10. Sarah says

      June 20, 2016 at 1:34 pm

      I just love all the Popsicle recipes floating around the internet these days, but I think your's might be the best. Dulce de leche is the best flavor, and in Popsicle form? Incredible.

      Reply

    Trackbacks

    1. Fudgsicles (aka Chocolate Popsicles) - Healthy Sweet Eats says:
      July 29, 2019 at 6:22 am

      […] Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles […]

      Reply
    2. 25 Refreshing Popsicles for Summer - A Cedar Spoon says:
      July 18, 2016 at 12:09 pm

      […] Cinnamon and Toasted Almond Dulce de Leche Cheesecake Pops // An Edible Mosaic […]

      Reply
    3. White Chocolate Basil Popsicles with Edible Flowers (Vegan, Gluten Free, Refined Sugar Free) | Sprouted Routes says:
      June 29, 2016 at 8:26 pm

      […] Faith’s Dulce de Leche Pops […]

      Reply
    4. Lemon Balm-Lime Paletas Recipe | ¡HOLA! JALAPEÑO says:
      June 22, 2016 at 6:38 pm

      […] Week page all week long for an ever expanding list of popsicle flavors. So far my favorites include Cinnamon and Toasted Almond Dulce de Leche Cheesecake Pops from An Edible Mosaic, London Fog Pops from Erin Made This, and Vegan Sea Salt Caramel Coffee Pops […]

      Reply

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