Red white blue berry cheesecake popsicles, the ultimate summer treat. Delicious strawberry, vanilla and blueberry layers to cool us down on a hot day, this is the perfect frozen dessert, whether you have it at home or on the go. It really is amazing!
The UK’s been boiling these days at 26 degrees Celsius (about 78 degrees Fahrenheit). It might not seem much, but trust me, it is hot!!! In summer, temperatures rarely go past 20 degrees Celsius, so 26 is already too much. It’s like everything starts melting and things start going wrong causing miserie. You really don’t want to commute on such days. Not that it lasts, it’s probably a heat wave came from nowhere and going away in a few days, then back to cool days. So, less moaning, and more enjoying the weather!!!
And what works better on such day than a cold bottle of water and a nice popsicle? Any fruit can be turned into a frozen treat, but if you want to make it just a tiny bit naughty, here you have it: a superb cheesecake taken to the very next level. If you happen to have some digestive biscuits/ graham crackers, feel free to sprinkle some on the popsicles. As you know, l love strawberries, they are my absolute favourite fruit and summer without them is not the same. And blueberries and yum too, and are an amazingly healthy snack. Or add them to any dessert, and you are in for a treat.
These red white blue berry cheesecake popsicles are just what you need for your 4th of July celebrations if you live in the US. For a deeper colour, just increase the amount of berries used. A great thing about fresh fruit is that they are naturally sweet, so less sugar, if any, is needed. Local markets are the place to go for these beauties, they will be fresh and fully ripen, as opposed to a supermarket where they might not be as tasty. I used mascarpone instead of soft cream cheese, but if you can’t find it, cream cheese can be used. Double cream can be replaced by whipped cream, we just need a silky texture, and this can be achieved by using cream. Don’t overbeat it tough, soft peaks work better, because the popsicle moulds can be filled easier.
How to remove the popsicle from the popsicle mould
Not long ago l made this amazing No-bake triple chocolate cheesecake with mascarpone, l think l would make it into some nice popsicles soon, imagine that, so much chocolate. Anyway, what is your favourite popsicle on a hot summer day? Would you go for a simple fruit popsicle or a naughtier cream-based one? Hard to tell, isn’t it? Decisions, decisions… But, the main question is, regardless what flavour you choose, how do you get the frozen popsicle out of the mould? Simple, just dip it in hot water for a few seconds, and ta-daah, some crazy magic happens, the popsicle comes out in no time. Now, just enjoy these beauties and relax, summer’s here to stay, hopefully.
Red white blue berry cheesecake popsicles
- 1/2 cup fresh strawberries
- 1/2 cup fresh blueberries
- 250 g mascarpone cheese (8 ounces)
- 250 ml double cream (1 cup)
- 1 tsp vanilla extract
- 2 tbsp vanilla-flavoured powder sugar
Use an electric mixer to beat the double cream until it holds soft peaks.
Add the mascarpone, vanilla extract and sugar and mix well.
Divide the mixture into 3 bowls.
Add the strawberries to a blender together with the content of one bowl and blitz until smooth.
Remove from the blender, clean it and add the blueberries with another bowl of cream mixture and blitz again.
Now, divide the blueberry mixture ibetween 6 popsicle moulds, filling about 1/3 of the mould, then next layer is the plain vanilla cream mixture, and the final layer the strawberry mixture.
Add the stick to each mould and freeze for at least 4 hours.
To remove the popsicle from the mould, simply dip it into hot water for 2-3 seconds, it should then come off easily.