We're on a ice pop kick here in this house thanks to our new Lebice popsicle molds. Liam's bestie and I wanted to create an easy no bake cheesecake recipe, and in doing so, we came up with these Pineapple Cheesecake Pops. They are FANTABULOUS!
Easy DIY Pineapple Cheesecake Pops
Abs was showing me Musical.ly videos where people were creating no bake cheesecake from scratch. I saw what they were using and decided we should give it a go. It was super easy, and only took a few ingredients. The following recipe filled all six of our popsicle molds with just a teeny bit left over. If you double it, you should have plenty of filling to fill a premade graham cracker crust. So let's get started!
What You'll Need
- Popsicle Molds or Pre Made Crust (We used these ones from Lebice.)
- 1 package (8 ounces) of cream cheese
- 1 envelope of Knox Unflavored Gelatin
- 1/4 cup of sugar
- 1/2 cup boiling water
- 1/4 tsp vanilla
- 1/2 can of pineapple
Let's Get Mixing!
First, start your water to boil. While that is heating up, combine your Knox and sugar in a bowl. Mix it well. Pour in your boiling water and stir until all of the Knox and sugar is dissolved. In a separate bowl, beat your cream cheese and vanilla. Next, gradually add in the gelatin mix. In a blender or food processor, blend up your pineapple, and then fold it into your cream cheese mix.
Fill your popsicle molds evenly with the top edge. Now put on the bottoms, and place them in the freezer. In a few hours, you will have perfect pineapple cheesecake pops. For added bougie goodness, roll them in some crushed up graham crackers before serving. (If you're having a problem removing them from the mold, let them set a bit longer, then run them under hot water to release.)
If you're filling a pie, just pour the mixture into the crust, and put it in the fridge until firm. That's it. That's all there is to this recipe, and it's divine!