We are getting into that part of the Texas summer in which the only acceptable thing reason to be outside is to be in a swimming pool, am I right? These boozy bourbon cherry cheesecake popsicles are the ultimate summer treat. They are the perfect way to end a summer BBQ and super fun to make. Plus, for all those parents who will be homeschooling this year, a welcome reward at the end of the day.
Ingredients:
My all-time favorite dessert is classic New York style cheesecake. I prefer it plain, or with some fresh berries or cherries. Sorry, no caramel chocolate nutty cheesecakes for me! Sadly – Marcelo doesn’t share my obsession with cheesecake, BUT he does like popsicles and cherries so enter the cherry cheesecake popsicle. And the only thing that can make that combo better … how about some bourbon??
Bourbon + cherries is always such a delicious combination and when mixed into the cheesecake mixture is truly a heavenly frozen treat. You’re welcome to sub whiskey or brandy if you prefer. Our Southern taste buds prefer Bourbon. We used Woodford Reserve, but feel free to use your favorite brand.
Preparation:
We don’t own a cherry pitter, so the most time intensive part was the pitting/halving. The easiest method for me was to simply cut the cherry in half and pick out the pit by hand. If you happen to cook with cherries often (i.e. pies, cobblers, etc), you may want to invest in a cherry pitter like this.
Once the cherries are halved/pitted, simply combine with sugar and bourbon in a saucepan and simmer for 20 minutes or so, stirring occasionally. You should have a nice syrup that has developed. Let them cool completely while you prepare the cheesecake mixture.
Assembling the Popsicles:
We used very basic popsicle molds we’ve had for a long time – they are similar to these. They are inexpensive and so fun to create popsicles all summer long. Here in Texas, we’ve officially hit those 100+ degree days, so popsicles or frozen treats of all kinds are necessary.
We start by dropping a few cherries and some of the syrup into the bottom of the molds, then adding some of the cheesecake mixture, and alternating. You can use a toothpick to create some swirls/mix the cherries around in the molds, if you like. Be careful not to overfill the molds as they popsicles will expand slightly while freezing. Also be sure to wipe done around the molds to prevent a sticky frozen mess. Once done, we recommend to freeze for about one hour before adding in the popsicle sticks, and then another 5 hours minimum or overnight to ensure they are ready. To remove them from the molds, run under some hot tap water for a few seconds to loosen.
Hope these delicious bourbon cherry cheesecake popsicles brighten your summer days! They’re the perfect dessert for a summer BBQ. Try them with our Latin style garlic ribs or grilled pork chops with peach salsa!
Ingredients
Method
- Wash and pit all of the cherries. Add the cherries to a saucepan over medium heat with the bourbon and granulated sugar. Mix to combine.
- Allow to simmer and reduce for about 20 minutes, or until the cherries have softened and a syrup-like consistency is achieved. Let cool completely.
- Add the cream cheese and powdered sugar into a large mixing bowl and beat with an electric hand mixer until well combined. Add in the milk, whipping cream, and vanilla extract and continue mixing on low speed until all well incorporated.
- Place 2-3 cherries, along with some of the syrup, at the bottom of each popsicle mold, then fill about halfway with some of cheesecake mixture.
- Add a few more cherries, and then continue to fill with remaining mixture. Leave some room at the top to add a few more cherries.
- Place in freezer for about 1 hour. Then remove to add your popsicle sticks.
- Place back into freezer for at least 5 hours or until solid.
- Run under warm water, if necessary, to release from molds when ready to eat.