I am supposed to be bringing the dessert for a party of about 50 or so people and I love cheesecake so I thought it would be easier to just make some cheesecake popsAlthough, I'm not really sure if you would use the same recipe as a regular cheese cake and freeze it or if there is a special recipe for the pops.
Raspberry Cheesecake Pops: 15 min | 15 min prep | SERVES 8 Ingredients 8 ounces reduced-fat cream cheese , softened 1 cup confectioners' sugar 1 cup cold skim milk 1 tablespoon vanilla extract 12 ounces frozen raspberries Directions 1To prepare pop molds, place 8-5oz paper cups into a standard muffin tinSet aside2In a food processor, blend cream cheese and sugar until smoothAdd milk and vanilla and process until creamyBlend in raspberries to make a chunky mixture3Divide mixture into paper cupsCover the muffin tin tightly with aluminum foil and poke wooden popsicle sticks or plastic spoons through the foil into the center of each cup4Place muffin tin in freezer for at least 4 hours, or until frozen solid5Remove tin, and peel off foil and paper cupsServe immediately, or store pops in a resealable plastic bag in the freezer.
