Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles
Prep time: 
Cook time: 
Total time: 
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!
  • 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
  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.
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.
Recipe by An Edible Mosaic™ at