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Passion Fruit Cheesecake Popsicles
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Chinola Cheesecake Popsicle Recipe

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
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 269kcal
Author Clara Gonzalez

Ingredients

  • 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)

Instructions

  • 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.
    Mixing ingredients
  • Add cookies: Lightly crumble the cookies into 6 popsicle molds. Pour equal amounts of the milk and passion fruit mix into the molds.
    Adding cookies
  • Freeze: Place the stick and freeze. Serve when it is frozen hard (1-3 hours depending on your freezer settings).
    Taking to freezer

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.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 219mg | Potassium: 105mg | Fiber: 2g | Sugar: 29g | Vitamin A: 513IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg