A match made in heaven, these Lemon Meringue Cheesecake Popsicles are made up of a cheesecake yogurt base, clusters of sweet graham crumbs, swirls of bright lemon curd, then are finished with a dip of meringue and toasted to perfection. It’s the summer treat you didn’t know you needed.
Related: Nanaimo Bar Cheesecake
ingredients
Graham clusters
Lemon Curd
Cheesecake Base
Meringue
directions
Popsicles require 4-6 hours freezing time. Popsicles will keep for 2-3 weeks in freezer without meringue, which can be added just before serving.
Make the graham clusters by combining graham crumbs, butter, and sugar in a small bowl. Transfer to a small baking sheet and flatten into a ¼ inch layer. Place in the freezer to set for 10-15 minutes.
Meanwhile, to make the lemon curd, add butter, sugar, eggs, egg yolks, and lemon juice to a small saucepan. Turn heat to medium-low and whisk continuously until it comes together, then thickens. Transfer to a bowl to cool.
For the cheesecake base, mix together cream cheese, Greek yogurt, and sugar in a stand mixer until completely smooth.
To assemble the popsicles, add a spoonful of the cheesecake base, then a spoonful of lemon curd, then break a few chunks of the graham into the popsicle molds. Use a popsicle stick to poke out any air or gaps in the mold, then repeat with another spoonful of the cheesecake, curd, and graham. Repeat until all the popsicle molds are full.
Scrape off and smooth out the bottom of each popsicle. Place a popsicle stick in each, leaving about 1-1 ½ inches of the stick exposed. Transfer to the freezer to set, about 4-6 hours.
Before serving, make the meringue. Whip two egg whites until peaks form. Slowly add sugar while mixing until the meringue is shiny, and stiff peaks form. Dip and swirl a frozen popsicle in the meringue. Using a kitchen torch, lightly toast the meringue (If you don’t have a torch, you may skip the meringue or use a gas stove to lightly brown the meringue). Repeat with remaining popsicles.
Serve immediately.
