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Snack recipe · from the recipe book

Peach Raspberry Ricotta Cheesecake Pops

Creamy, cheesecake-like peach pops with tart raspberry ribbons and a lemony tang, frozen firm and smooth.

Peach Raspberry Ricotta Cheesecake Pops

Ingredients

  • 2 medium300 gPeachessliced
  • ⅔ cup150 gPart-skim ricotta
  • 3 tbsp40 gCream cheesesoftened
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1½ tbsp30 gMaple syrup
  • 1 tsp2 gLemon zest
  • 1 tsp5 gLemon juice
  • ¾ tsp3 gVanilla extract
  • ⅔ cup80 gRaspberries

Steps

  1. Set out four pop molds and sticks before you start.
  2. In a small bowl, mash the raspberries with a fork into a chunky sauce; set it aside.
  3. In a blender, combine the peach, ricotta, cream cheese, milk, maple syrup, lemon zest, lemon juice and vanilla. Blend until completely smooth, about 1 minute.
  4. Spoon about half of the peach-ricotta mixture into the molds, dividing it evenly among them.
  5. Divide the mashed raspberries evenly over the peach layer in the molds.
  6. Pour in the remaining half of the peach-ricotta mixture, then swirl each mold once with a skewer to ribbon the raspberries through.
  7. Insert the sticks and freeze until solid, at least 6 hours.
  8. To unmold, run the molds under warm water for 10 to 15 seconds and pull out the pops.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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