Raspberry Swirl Yogurt Cheesecake Ice-Pops - E.D.SMITH®

Raspberry Swirl Yogurt Cheesecake Ice-Pops

Cold, creamy and studded with raspberry, these delicious Raspberry Swirl Yogurt Cheesecake Ice-pops made by Jennifer Pallian are the ultimate indulgent summery treat.
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Difficulty Level Easy
Servings 8


  • 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


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


  • Depending on the size of your dough log and size of your pie plate you may need to use an extra pie dough and extra cinnamon and sugar to make a third log roll.
Type Ice cream, Mousse & Parfaits - Icecream, Mousse & Parfiats
Season/Occasion Kid Friendly - Spring & Easter - Summer Fun - Valentine's Day