I have always loved the Fourth of July. Charles and I got married over Fourth of July weekend three years ago, adding meaning to a holiday I already loved. It was also somewhat ironic to marry a Brit over a weekend that celebrates our independence from them… Since it will theoretically be warm on the weekend of the Fourth, I created a recipe for patriotic berry cheesecake popsicles made by combining fresh raspberries and blackberries with a creamy center.
The cool thing about popsicles is that if the weather decides not to cooperate (and you know how Chicago has been this “summer”) you can just keep them in your freezer and save them for another time. You could also use blueberries and strawberries to prepare this recipe, or try adding come chocolate chips.
15 minPrep Time
15 minTotal Time
- 1 cup Raspberries
- 1 cup Blackberries
- 8 ounces Cream Cheese
- 4 ounces Mascarpone
- 1/4 cup Milk
- 1/4 cup Powdered Sugar
- 1 teaspoon Vanilla
- *You'll need a popsicle mold too
- Combine the cream cheese, mascarpone, milk, powdered sugar, and vanilla in the bowl of an electric mixer. Mix on a medium speed for 1 minute, stopping to scrape down the sides of the bowl as necessary. You want the mixture to be runny enough to be easy to pour. Add more milk if necessary.
- Assemble the popsicles, starting by adding the raspberries to the popsicle molds. Gently crush them to get them to fit in place.
- Then pour the cream cheese and mascarpone mixture over the raspberries. Fill the popsicles molds until the mixture is 1 inch from the top of the mold.
- Add half of the blackberries. Use a fork to crush the rest, and then pour the crushed blackberries into the molds until they are full.
- Place the handles in the molds, and let the popsicles freeze overnight.