Chocolate Drizzled Cherry Cheesecake Popsicles

These creamy, decadent cheesecake popsicles are perfect during the height of cherry season, which happens around the beginning of July here in Northern Michigan. The pop of cherry against the creamy, tart cheesecake base is divine, and the drizzle of dark chocolate sends them right over the top. 

Makes 12 Popsicles.

Ingredients for the cherry compote:

1 1/4 cups fresh or frozen black cherries
3 tbsp sugar

Ingredients for the cheesecake base:

10 oz cream cheese
1/2 cup sugar
1/2 cup full fat Greek yogurt
Juice of 1/2 a lemon (or about 2 tbsp)

For garnishing:

2 graham crackers, crushed
1 Crow & Moss Chocolate bar (we like a single origin for this)

Method:

1. Heat the cherries and sugar over medium high heat until bubbling vigorously, then reduce heat to medium low and cook down for 15 minutes until thickened slightly. Place in a shallow tray and pop in the freezer for 20 minutes to chill down.

2. Place the cheesecake ingredients in a food processor and process until completely smooth and creamy.

3. Alternate spoon fulls of the cheesecake and cherries into your popsicle molds until they are all 3/4 full. Sprinkle the bases with the graham cracker crumbs (saving some to sprinkle over the chocolate at the end) and pop in the sticks, then place in the freezer to freeze for 4 hours.

4. When the popsicles are frozen, melt the chocolate in a bowl placed over a pan of simmering water.

5. Unmold the popsicles by dipping each one briefly into a bowl of warm water. Place the unfolded popsicles on a tray lined with parchment and drizzle with the melted chocolate. Finish with a sprinkle of graham cracker crumbs and enjoy!

Can be frozen in a sealed container for up to 3 months.