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.
Course Breakfast
Cuisine Dominican, Latino
Keyword cheesecake pops, how to make cheesecake popsicles
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.
2. Add cookies
Lightly crumble the cookies into 6 popsicle molds. Pour equal amounts of the milk and passion fruit mix into the molds.
3. Freeze
Place the stick and freeze. Serve when it is frozen hard (1-3 hours depending on your freezer settings).
Video
Notes
I suggest Graham or "María" crackers, but others may also work.To make fresh chinola juice, liquefy the passion fruit pulp with a blender, and sieve to eliminate solids (some bits of seeds may remain, that's fine).Consume the pops as soon as they freeze. If you leave them in the freezer for many hours, they will crystallize and the texture will no longer be so creamy.