There's a recipe for a Passion Fruit Cheesecake on our blog that we absolutely love and can never have enough of. That was my inspiration for these Cheesecake Popsicles.
If you haven't tried our Chinola Cheesecake recipe, you absolutely should, as soon as the weather is fit for baking. In the meantime, do yourself a favor and go for the much easier, quicker, and summer-friendly cheesecake pops version.
I mean, it has chinola (passion fruit) in it. That's all the proof of quality you need right there.
About this recipe
OK, so technically this isn't a cheesecake, as should be readily obvious, but "Passion Fruit Cheesecake-Inspired-and-Flavored Popsicles" was quite the mouthful and --possibly-- more words than fit in the title box.
Yes, this does contain cream cheese, and no, you need not cook anything, just mix a few ingredients, pour into popsicle molds, and freeze. If you don't have, or don't like passion fruit, you can try it with other fruits (strawberries and blueberries come to mind), but chinola just goes great in this by adding the flavor and the bit of sourness I love in our original cheesecake recipe (did I mention you should try it?).
Chinola Cheesecake Popsicle Recipe
- 2 cups of evaporated milk, chilled
- ½ cup of cream cheese, chilled
- ½ cup of passion fruit juice, chilled
- ½ cup of sugar, (or to taste)
- 6 cookies, (optional, see notes)
Mix ingredients: Using a blender mix milk and cream cheese. Once combined, stir in passion fruit, adding it slowly to the mixture. Add sugar to taste, mixing with the blender.
Add cookies: Lightly crumble the cookies into 6 popsicle molds. Pour equal amounts of the milk and passion fruit mix into the molds.
Freeze: Place the stick and freeze. Serve when it is frozen hard (1-3 hours depending on your freezer settings).