Recipe courtesy of Katie Lee Biegel
Frozen Cheesecake on a Stick
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- Level: Easy
- Total: 14 hr 30 min (includes cooling, chilling and freezing time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 674
- Total Fat
- 36 g
- Saturated Fat
- 16 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 16 g
- Cholesterol
- 117 mg
- Sodium
- 369 mg
My mom started making a lightened-up cheesecake in the blender years ago, and I’ve put my own spin on it with several different variations. Inspired by a frozen Key lime pie on a stick that I had in Key West, I decided to try her cheesecake recipe as a frozen handheld delight. The chocolate toasted quinoa topping is next level, same for the freeze-dried strawberries or raspberries, and chopped nuts or sprinkles never disappoint!
- Level: Easy
- Total: 14 hr 30 min (includes cooling, chilling and freezing time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 674
- Total Fat
- 36 g
- Saturated Fat
- 16 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 16 g
- Cholesterol
- 117 mg
- Sodium
- 369 mg
Ingredients
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Directions
Special equipment:
8 craft/ice pop sticks- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-centimeter) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. (The crust will not be very thick.)
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, flour, lemon zest, lemon juice and vanilla and blend until smooth. Pour into the crust. Bake until set and lightly golden, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- After the cheesecake is completely chilled, remove it from the pan and slice it into 8 wedges. Carefully insert a stick through the curved side of each wedge, making sure to keep it parallel to the bottom so as not to puncture the top or bottom. Place the wedges on a parchment lined baking sheet and freeze overnight.
- Melt the chocolate in a heatproof glass bowl over a small saucepan with an inch or two of water over medium heat. Pour the chocolate over the slices or dip the slices in the chocolate, then sprinkle over combinations of your favorite toppings. Serve.
Cook’s Note
Add dry quinoa to a small skillet with a lid and toast over medium heat until golden brown with a nutty aroma. This adds a crunchy texture to your chocolate treats with something you already have in your pantry.
