Raspberry Swirl Yogurt Cheesecake Ice-Pops by Jennifer Pallian


  • 8 oz cream cheese⁠
  • 1/4 cup full-fat Greek-style yogurt⁠
  • 1/3 cup granulated sugar⁠
  • 1 tbsp lemon juice (optional)⁠
  • 1/8 tsp almond extract (or 1/2 tsp vanilla extract)⁠
  • 1 can E.D.SMITH Raspberry Pie Filling⁠

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  1. Warm the cream cheese in the microwave until it’s as soft and like smooth peanut butter.
  2. Whisk in the yogurt, sugar, lemon juice and almond extract.
  3. Fill the ice-pop molds, alternating spoonful’s of the cheesecake mixture and the raspberry pie filling.
  4. Insert sticks and freeze. Run the molds under hot water until you can easily pull out the ice-pops. ⁠