A delicious and decadent dessert and yet it is so simple to prepare. The only special equipment needed for this eggless, refrigerated dessert are popsicle forms, and everyone should own a set of them! Chef David served them with the crumbs spread out on a platter with the cheesecake pops on top.
Honey-lemon Cheesecake Pops by David Guas
Recipe created for the National Honey Board by Chef David Guas – Bayou Bakery, Coffee Bar & Eatery
Makes 12 cheesecake pops
Crust
Ingredients:
6 ounces butter
3 tablespoons mild honey
2 cups graham cracker crumbs
¼ cup sugar
1 teaspoon kosher salt
Cheesecake Pops:
Ingredients:
1 envelope powdered gelatin (1¼ teaspoons)
2 tablespoons cold water
8 ounces cream cheese
¼ teaspoon kosher salt
1 cup heavy cream
1 cup sour cream
½ cup honey
1 vanilla bean, split, scraped and seeds reserved
2 tablespoons lemon juice
6 frozen pop sticks
Frozen pop mold
Cheesecake is even more fun to eat in this hand-held version, made in a frozen pop mold. These pops are best enjoyed the next day, so plan ahead!
Procedure:
Heat oven to 325°F. Melt butter and honey together in a heat-proof container using the microwave (30 to 45 seconds). Combine dry ingredients in mixing bowl and whisk together while adding the melted butter/honey mixture.
Sprinkle the mixture evenly onto a baking sheet and bake for 8 to 10 minutes or until golden brown (toasted). Cool completely and reserve.
In a small bowl, sprinkle gelatin over water and let sit about 1 minute or until gelatin softens and absorbs the water. Bring a pot of water to the simmer. Place cream cheese in a large, heat-proof bowl and place over simmering water until cheese softens and melts. While cheese is still warm, add softened gelatin and whisk until dissolved and smooth. Remove bowl from heat and whisk in salt.
Place heavy cream, sour cream, honey and vanilla bean seeds in the bowl of a stand mixer. With the whisk attachment, whisk on high speed about 1 minute or
until medium peaks form. Fold about half the cream mixture into cream cheese and gelatin mixture; add lemon juice. With a rubber spatula, fold in remaining
cream mixture until completely mixed.
Fill each cavity of the frozen pop mold about full (approximately 4 ounces mixture). Place a towel on the countertop and gently tap the bottom of the
mold on the towel to remove any air bubbles and to settle the filling. Refrigerate mold for a least 1 hour; insert 1 frozen pop stick into the center of each cavity.
Refrigerate for at least 6 hours or up to overnight.
To serve, remove the molds from the refrigerator and roll in reserved crust and serve immediately.
Heather in SF 
