Peanut buttery, cheesecake popsicles with a hint of maple flavor.
The heat has been insane this week. With that being said, I'm keeping cool with these maple peanut butter cheesecake popsicles. Let's all take a minute and notice the amazing popsicle mold that I just got. I love them now that I kind of know how to use them. I know, I know. I kind of destroyed the design with the chocolate coating. I know you'll forgive me because it's a CHOCOLATE coating. Right?
I put these together for a contest actually. Please vote for my popsicles here! I'm part of the Yum Squad where peanut butter is the star. The peanut butter addiction is real. So, do you remember those cones with the swirl of chocolate and peanuts on the top? They had the most amazing chunk of solid chocolate in the very bottom of the cone. I'm sure they still sell them. They used to be 50 cents when I was in elementary school and I got one every Friday. Well these are similar to them, but a better version and in popsicle form. This is how the ice cream should have been made! Step aside, vanilla.
I love the addition of the salted peanuts. The saltiness paired with the chocoalte coating makes me a happy lady. The maple peanut butter mixed in with cream cheese and heavy cream makes these popsicles incredibly smooth. It literally tastes too good to not take ginormous bites out of. See photo above for proof.
Maple Peanut Butter Cheesecake Popsicles
- 1 cup Mighty Maple Peanut Butter
- 8 oz . cream cheese room temperature
- ½ cup granulated sugar
- 1 cup heavy cream
- ½ cup milk
- 12 oz . chocolate candy melts
- 2 teaspoon . shortening
- ¼ cup salted peanuts chopped
- In a large mixing bowl, add in the peanut butter, cream cheese, and sugar. Mix with a hand mixer until just combined.
- Add in the heavy cream and milk. Mix until everything is just incorporated. I don't recommend overmixing otherwise it'll become a fluffy mousse texture.
- Pour into your popsicle mold. Tap the mold on a counter to release any air bubbles. Place the lids on.
- Place in the freezer overnight. Run the bottom of the popsicle mold under hot water briefly.
- Pull the popsicles out of the mold and place them on a baking sheet in the freezer until your chocolate coating is ready.
- Add the chocolate candy melts and shortening in a microwave-safe bowl. Place in the microwave for 30 seconds and stir. Repeat two more times. Set aside to cool for about 5 minutes.
- Give the salted peanuts a fine chop while you're waiting for your chocolate to cool.
- Once the chocolate is cooled, place it into a tall glass that is big enough for your popsicles to fit down in.
- Remove one popsicle from the freezer and dip it in the chocolate. Tap the wrist of the hand holding the popsicle to remove any excess chocolate. Quickly sprinkle crushed peanuts on the end of the popsicle before the chocolate sets up.
- Once the chocolate sets up, place it back in the freezer, Repeat with the rest of the popsicles. Be sure to work with one at a time.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I received peanut butter from Peanut Butter & Co for this post. All opinions are my own.
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June @ How to Philosophize with Cake says
Okay those look like my kind of popsicle! I normally don't make ice cream / frozen desserts but any ice cream with "cheesecake" in the name is just irresistible. Especially when "peanut butter" is in there too 🙂