Pumpkin Cheesecake Popsicles
Who doesn’t love a good popsicle. Anyone? I didn’t think so. Remember these Pumpkin Cheesecake Popsicles from the guest post I did over at girlichef? Well, I’m entering them into the “Think Outside the Griddle” maple recipe contest.
I believe this recipe to be a winner. I mean, it’s pumpkin cheesecake on a stick. There’s no baking involved. You don’t have to worry about cracks. And, you only need one bowl to whip up this recipe.
Oh man, you guys. These popsicles are so stinkin’ good. They taste just like pumpkin cheesecake, only frozen and on a stick.
The creamy popsicles are a combination of low-fat cream cheese, Greek yogurt, and pumpkin puree. A little pumpkin pie spice and cinnamon give them that classic pumpkin flavor that drives everybody nuts in the fall. I sweetened the pops with pure maple syrup.
Seriously, you’re gonna need these. They only take a few minutes to whip up… The hardest part is waiting for them to freeze.
If you have any leftover popsicles in your freezer (not that you will), you can turn them into a pumpkin pie smoothie by adding one popsicle to the bowl of your blender, some vanilla almond milk, and a scoop of Greek yogurt. Pulse the mixture until smooth and creamy.
- 4 ounces low-fat cream cheese, at room-temperature
- ½ cup Greek yogurt (fat-free or 2%)
- 1 cup pumpkin puree
- ½ cup plus 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon cinnamon
- ½ cup low-fat milk
- In a large bowl, add cream cheese and Greek yogurt. Using a hand mixer, whisk until smooth. Add the pumpkin puree and whisk until smooth.
- Add the maple syrup, vanilla syrup, pumpkin pie spice, cinnamon, and milk. With your mixer on low, slowly whisk until the mixture is completely smooth.
- Pour the mixture into your popsicle molds. Freeze for at least 4 hours.