Summer time over at The Melrose Family means lots of time at the pool and tons of refreshing snacks. This is especially since we made our move from NY to NC. I believe it has been over 90 degrees every single day since we moved down here, which was July 1st, so I’ve made sure to whip up tons of popsicles at our house. These Lime Cheesecake Popsicles were definitely a favorite of the kids as well as the grownups.
Lime Cheesecake Popsicles
Right before we made our move I had whipped up some Lime Cheesecake Shooters that were so easy and yet tasted like it took me hours to make them so I was inspired to recreate them as a popsicle. I have a tendency to do that. I like to turn a traditional dessert into a popsicle and wow the crowd. Lip smacking good!
These Lime Cheesecake Popsicles taste just like the real thing and I even managed to take the sugar out of them by substituting 2 tablespoons of agave nectar for the 1/4 cup of sugar that I originally used in the Lime Cheesecake Shooters. One of the easiest ways that I flavor my recipes is by using essential oils like you would an extract, which is what I did in this recipe. If you don’t have lime essential oil then you can always substitute it for the zest of one lime and get the same flavor. I always find that one of the biggest hurdles to overcome is getting the popsicles out of the mold. It can be especially difficult if you use paper straws as the sticks like I did, but I have a secret. There’s a lollipop stick inside that paper straw, which makes it so much easier to hold. Plus I have a secret trick to getting popsicles out of their mold which you can read about HERE.
Jenny is the writer, mom and master negotiator behind The Melrose Family that creates quick and easy recipes and projects for busy parents. As a former teacher and a mom to two busy girls she understands the importance of a parent’s time and energy.
Huge THANKS to Jenny for sharing this yummy recipe during our Hello Summer Event! Click HERE to see more ideas from the event.
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Lime Cheesecake Popsicles
- 8 ounces cream cheese
- 2 tablespoons agave nectar
- 1/2 cup plain yogurt
- 1/4 cup lime juice
- 3 drops lime essential oil
- 2 cinnamon sugar graham crackers (crumbled)
- Cream together the softened cream cheese and plain yogurt.
- Add in the agave nectar, lime juice and lime essential oil and mix together until the cheesecake mixture is smooth.
- Place the mixture in a popsicle mold and sprinkle with the crumbled graham crackers.
- Freeze for at least 4 hours before removing.