Recipe of the Week: Caramel Swirl Cheesecake Pops

Summer is almost here and this sweet treat will help you cool down and tantalize your tastebuds with creamy caramel goodness!

Plus earn up to 358 Points!


For caramel sauce:
For cheesecake ice cream:
  • 16 ounces cream cheese, room temperature
  • 1 1/3 cup Greek yogurt (earn 9 Points)
  • 1/3 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 cup graham crackers, crushed (earn 9 Points)
  1. For caramel sauce: Combine caramels and water in a microwave-safe bowl. Microwave mixture in 30-second increments, stirring between each increment, until caramels begin to melt, about 1 to 1 1/2 minutes. Add cream, and continue to stir until mixture is smooth, about 1 minute. Set aside.
  2. For cheesecake ice cream: Beat cream cheese, using a whisk or electric hand mixer in a large bowl until smooth. Mix in yogurt, sugar and vanilla until combined. Spoon mixture into popsicle molds, one heaping tablespoon at a time, alternating with 1 teaspoon of caramel sauce, until molds are almost full.
  3. With a chopstick or skewer swirl caramel sauce into cream cheese mixture. Top each mold with graham cracker crumbs, and insert popsicle sticks halfway into each popsicle mold. Freeze for at least 4 hours, or overnight. Serve and enjoy.

See full recipe here.

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