Saturday, June 1, 2013

Summer Wedding Bliss: Cheesecake Push-Pops with California Berries

Cheesecake Push-Pops with California Berries

I am so honored (and tired) to say that I had the pleasure of making the desserts for my step-brother's wedding this week.  We planned and re-planned our dessert menu for over a year, but the final result was just a little bit of everything.

At first, we were going to construct a massive cheesecake with tiers, ribbons and fresh fruit.  Then it changed to a wedding cake with all the same fixings.  Then it went down to cupcakes, and then down to these delicious, fresh little push-pops.

They're just a really simple no-bake cheesecake and a mixture of four gorgeous, fresh berries, all of which were grown in California.  We topped each little cup off with a tiny mint sprig from my mother's back yard.

My family and I worked hard on these all day, and everyone loved them at the wedding.  They're so colorful, light, easy and delicious, I know you'll want to put them on your summer menu!

By the way, the push pops are made by Wilton and they're available at Michael's and other craft stores.  The Wilton brand is unique because they have a rounded top that can be removed and also used as a stand.

Cheesecake push-pops with California Berries

Prep Time: 30 minutes / Cook Time: 0 minutes / Servings: 6-8 push pops

Cheesecake Push-Pops with
California Berries
  • 8 oz. Philadelphia cream cheese, room temperature
  • 8 oz. Cool Whip or other whipped topping
  • 1 cup fresh blueberries
  • 1 cup  fresh strawberries, chopped
  • 1 cup fresh raspberries, cut in half
  • 1 cup fresh blackberries, quartered
  • 6-8 mint sprigs
  1. Using a stand mixer or electric mixer, combine the cream cheese and Cool Whip.  Mix for 2-3 minutes on medium speed until smooth and creamy.  Set aside.
  2. In a large mixing bowl, combine the berries.  Stir well until combined.
  3. Stand the push-pops up.  Spoon the cheesecake mixture into a pastry bag or sealable plastic bag and snip off the tip.  Pipe the cheesecake mixture into the bottom of the push-pops until 1/4 of the way full.
  4. Add a spoonful of the berry mixture into the push-pop containers until half-full.
  5. Pipe more of the cheesecake mixture into the containers until 3/4 full.
  6. Top with the fresh berry mixture and garnish with a mint sprig.  Refrigerate until ready to serve.

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