For the next holiday or summer party serve this creamy cheesecake Popsicle recipe dipped in gingersnap crumbs! Ginger and honey adds a powerful punch to the cream cheese base. In just 3 easy steps you’ll have fabulous frozen ice pops – Blend. Pour. Freeze!
Tomorrow is Memorial Day! My husband decided we’d grill up a feast this evening and make our personal size pizza’s for tomorrow. While I spent most of today finishing up my Make Dinner Happen e-book he and the boys went to Costco. I sent him with a list of about 4 items and he came home with Costco size amounts of ice cream, meat, corn on the cob, artichoke cream cheese, bread, fruit (yay, he got organic!) and shrimp! Makes me feel better about the shopping moments at Target where you are only going in to get 2 things and come out with a $300 bill!
We are making delicious coconut lime shrimp skewers that he is currently in the kitchen taking the tails off and blending the marinade together. I say “we” but I think he’s on cooking duty. Ill just take a few pretty pictures:-)
As I am tucked away in my little office wanting to share this cheesecake Popsicle recipe I hear the sweetest words. Little Curren just transitioned his words from momma and mom to now momeeeee! So all I hear is “momeeee, momeeee, momeee!” So sweet!
Guess I best finish up this post and go play with my boys! But I highly suggest making this as soon as possible! It tastes just like a gingersnap cookie mixed with frozen cheesecake! It also has very little added sugar and non fat plain Greek yogurt for extra protein! I use either Chobani or FAGE.
Three easy steps for this ginger and honey cheesecake Popsicle recipe. First blend all the ingredients together. Then pour into the Popsicle mold.
Happy Memorial Day everyone! xo
Ginger and Honey Cheesecake Ice Pops
- Beat all the ingredients in a blender until well blended.
- Pour into a Popsicle mold.
- Insert Popsicle sticks. Freeze 6-8 hours or until firm.
- To remove pops from molds run under warm running water until loosened.