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4.84 from 6 votes

S’more Cheesecake Pops

These S’more Cheesecake Pops are easy to make, perfect for summer entertaining and the BEST way to infuse s'mores into more desserts!
Prep Time6 hours 10 minutes
Cook Time0 minutes
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 People
Author: Gaby Dalkin

Ingredients

  • 1 8- ounce brick cream cheese
  • ¼ cup sour cream
  • ½ cup powdered sugar
  • ½ cup almond milk
  • ½ teaspoon vanilla extract
  • ½ cup mini marshmallows
  • ½ cup mini chocolate chips
  • 9 whole graham crackers
  • 3 tablespoons butter melted
  • 3- ounce dixie paper cups

Instructions

  • In a food processor, add cream cheese, sour cream, powdered sugar, almond milk, and vanilla extract. Process until well combined and silky. Transfer to a bowl and stir in the mini marshmallows and mini chocolate chips.
  • Pour mixture into 3 ounce paper cups, leaving about ½ inch of the top empty for the graham cracker crust.
  • In a clean food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
  • Divide the crust evenly between the pops, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours until solid. When ready to serve, gently tear the paper cups off the pops and serve.

Notes

No need to get a special popsicle mold! I love using paper cups and wooden sticks. No need to chase down the sticks to wash.

Nutrition

Calories: 253kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 208mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Vitamin A: 466IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg