Cheesecake Popsicles Recipe

Rich, creamy cheesecake popsicles feature cinnamon, toasted almonds, and subtle hints of caramel thanks to browned butter. They're quick and easy to whip up, and you can make them keto or regular based on your preferences.

Course Dessert

Cuisine American

Keyword Cheesecake Popsicles

Prep Time 15

Cook Time 5

Other Time: 4

Servings servings

Calories 289kcal

Author Faith Gorsky

Equipment

Popsicle mold

Ingredients

2 tablespoons unsalted butter
6 ounces cream cheese at room temperature
4 tablespoons keto powdered sweetener or regular powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup heavy cream whipped to stiff peaks
4 tablespoons almonds toasted, cooled, and coarsely chopped

US Customary - Metric

Instructions

Brown the butter. Heat the butter in a small saucepan over medium heat until it’s light golden brown and nutty smelling; cool slightly.
Make the cheesecake mixture. Beat together the browned butter, cream cheese, powdered sugar, vanilla, and cinnamon. Beat in 1/4 of the whipped cream, and then use a rubber spatula to gently fold in the remaining whipped cream 1/4 at a time. Fold in the almonds.
Fill the popsicle molds. Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. 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. TIP: Tap the mold several times on a hard surface to help any air bubbles escape, then insert the sticks.
Freeze. 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.
Unmold and store. To easily unmold the popsicles, if your molds are plastic, dip the bottoms in warm water and they should slide right out. If your molds are silicone, you can just peel the mold off the popsicle. Once unmolded, wrap each popsicle individually in plastic wrap, pop them into a zip-top plastic bag, and store in the freezer for up to 3 months.

Notes

Recipe Yield: You'll get a different number of popsicles depending on the size of your molds. My molds are 2 1/2 oz/75 ml and I got exactly 5 popsicles.
Net Carbs: 4 grams per serving (1 popsicle or 1/5 of recipe)
Customizations: You aren't limited to toasted almond cinnamon dulce de leche flavor! Here are a few different flavor variation ideas to get you started:
- Strawberry cheesecake - Omit the brown butter, cinnamon, and almonds. Swirl in 1/3 cup of your favorite strawberry jam (use 20-minute homemade sugar free strawberry jam to keep the carbs down!).
- Caramel pecan - Keep the brown butter for notes of caramel. Leave out the cinnamon. Instead of almonds, use pecans.
- Chocolate peanut butter - Omit the brown butter, cinnamon, and almonds. Swirl in 1/3 cup of your favorite peanut butter. After freezing and unmolding, dip the popsicles in melted chocolate (or just drizzle it on).

Nutrition