Red Velvet Cheesecake Popsicles

Red Velvet Cheesecake Popsicles! bethcakes.com

This is how we’re starting off the week, guys. Red Velvet Cheesecake Popsicles. They are completely necessary since it’s a billion degrees outside right now. I realize it’s probably a billion degrees where ever you are too, but I feel like this past week was especially hot in Alabama. And humid. So grossly humid.

And after spending a couple hours at a festival on Saturday, in the heat of the afternoon, all I really wanted was something freezing. That’s where these red velvet pops come in! If you’ve been following this blog for any length of time, you probably know that red velvet is one of my favorite things. It’s right up there with funfetti and s’mores. So obviously I had to put it in a popsicle mold and pair it with some cheesecake filling!

Red Velvet Cheesecake Popsicles! bethcakes.com
You can use whatever recipe you want for the red velvet cake. My favorite from-scratch version is this one from Bakerella. Clearly we’re not shoving a whole cake in the popsicle molds though, so you don’t really need a whole cake unless you decide to make something else with the rest of it. A box mix or even a pre-made red velvet cake could work here. You just need about 2 cups of small cake pieces and maybe some crumbs for garnish.

The cheesecake filling is easy breezy, as it should be in the summer! It’s just some cream cheese mixed with powdered sugar, milk, and Cool Whip. Not that much to it! The hardest part of popsicles is always waiting for them to freeze. And trying to get them to come out of the mold! 😉 But once you do, these popsicles are the perfect way to stay cool. I’ve shared some ice pops made with fruit, which are a great healthier option, but these are definitely meant to be on the dessert/indulgent side. You’re allowed to indulge in the summer too, people!

Red Velvet Cheesecake Popsicles! bethcakes.com

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Red Velvet Cheesecake Popsicles
 
Ingredients
  • 2 cups cubed red velvet cake
  • 4 oz cream cheese, room temp
  • ½ cup powdered sugar
  • ¾ cup milk
  • ½ cup Cool Whip
  • Popsicle sticks
Instructions
  1. Bake red velvet cake of your choice. (Box mix or your favorite recipe) Let the cake cool completely before cutting it into small squares. (The cake pieces need to be small enough to fit in your popsicle mold.)
  2. Beat cream cheese in a medium-sized bowl with an electric mixer until smooth and creamy. Add powdered sugar and mix well. Next, add the milk and mix until combined. Fold in the Cool Whip.
  3. Add a few pieces of cake to each cavity in the popsicle mold. Cover with cream cheese mixture. Then add another small layer of cake and cream cheese mixture. Repeat until all the cavities are full.
  4. Freeze overnight for best results! To easily remove the pops from the mold, dip the mold in warm water for a couple of seconds.
  5. If desired, drizzle the popsicles with melted AND COOLED candy melts or chocolate.
Notes
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

 

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