Chocolate chip-cherry cheesecake, frozen on a stick? Yes, please! My Choco-Cherry Cheesecake Bars are quick and easy to make, budget-friendly and just over 130 calories per bar – and best of all, they look as delicious as they taste. Treat yourself to something which seems decadent in every way, but it’s secretly quite modest and reasonable: noshing made of win.
Choco-Cherry Cheesecake Bars
makes 6 bars
8 oz. fat-free cream cheese, softened
1/2 cup fat-free sour cream
1/3 cup honey
1 teaspoon vanilla extract
1/4 teaspoon unsweetened cherry-flavored Kool-Aid®-type drink mix
2 tablespoons semi-sweet chocolate chips (use mini chips if you don’t have a food processor)
an additional 2 tablespoons semi-sweet chocolate chips for garnish (optional)
You’ll need popsicle molds and possibly sticks to match. I picked up my set at a thrift store, but there’s plenty of them out there retail. Amazon also has some really cool popsicle moldsfor sale.
1. Use an electric mixer to combine the cream cheese, sour cream and honey in a medium bowl.
2. Stir in the vanilla, then add the drink mix. Stir until the mixture is uniformly pink.
3. If you’re using full-size chocolate chips, chop them to fine pieces in a food processor. Fold the chocolate into the mixture until chips are evenly distributed throughout.
4. Spoon the mixture into the molds, tapping them on the counter to fill gaps and remove air bubbles. Insert your sticks. Arrange extra chocolate chips around the base of your pops if you like (not factored into the calorie count). Freeze the pops for at least an hour, or as long as two days. When you’re ready to enjoy one, run the mold under hot water for a few seconds to dislodge the pop. I store mine still in their molds in the freezer, but you could unmold them all at once and wrap them individually in foil.
Per pop (about 1/3 cup): 132 calories; 1g fat (.7g sat); 8mg cholesterol; 294mg sodium; 22.4g carbohydrates; 6.4g protein