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.
Cuisine Dominican, Latino
Keyword cheesecake pops, how to make cheesecake popsicles
Prep Time 1hour15minutes
Total Time 1hour15minutes
Author Clara Gonzalez
2cupsof evaporated milkchilled
½cupof cream cheesechilled
½cupof passion fruit juicechilled
½cupof sugar(or to taste)
6cookies(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).
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.