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It’s about time we broke out the popsicle molds.
Kara has been borderline obsessed with key lime lately and since now is the time to get the little guys, you’ll probably be seeing this flavor several more times this summer. We’ve got some ideas already but are always looking for more. Do you have a favorite key lime recipe? I have to admit, key lime is pretty amazing. These popsicles were refreshing, sweet, tart and perfectly citrus-y.
When we made our Key Lime Cheesecake Popsicles ,we filled them about ¾ full with cheesecake, then added a layer of graham cracker crumbs, then added a little more cheesecake. It ended on not being enough cheesecake on top to secure all the crumbs in place. End result was a messy (but tasty) popsicle. I modified the recipe below…changing the graham cracker layer to ½ way through.
Here’s what you’ll need
Zest and squeeze a BUNCH of key limes
Combine cream cheese, lime juice/zest, a tiny pinch of salt and the condensed milk
Fill popsicles halfway with key lime cheesecake…
Then add a crushed graham cracker layer, top with more cheesecake. Leave more room on top for cheesecake than we did!
Freeze until ready to serve. A totally refreshing treat!
- 8 ounces cream cheese, softened
- ¾-1 cup sweetened condensed milk
- ¾ cup key lime juice
- 3 teaspoons key lime zest
- pinch of salt
- 4-6 graham crackers, crushed
- Combine cream cheese, sweetened condensed milk, key lime juice and zest and a tiny pinch of salt in bowl. Whisk together until they are thoroughly combined and smooth.
- Divide the cheesecake filling among your popsicle molds, filling halfway full. Add a layer of graham cracker crumbs to each popsicle mold. With the remaining cheesecake filling, fill the popsicle molds to the top.
- Secure the molds closed. Freeze until solid, about 5 hours and keep frozen until ready to serve.
