I hope you’re currently experiencing a heat wave, there is ample space in your freezer and you’ve got your favorite popsicle molds at the ready (since everyone always asks me, this is mine). Because it’s officially Popsicle Week! The (unofficial) best week of the Summer!
This is the fifth installment of Popsicle Week, an event organized by Billy from Wit & Vinegar. Last year, bloggers contributed over 100 creative and unique popsicle recipes. And from the sound of things, this year is shaping up to be just as big and delicious as years past.
You can find links to ALL the popsicles from this year and the previous four years HERE!
Seriously. I wasn’t kidding when I said you need to make space in your freezer.
Two years ago, I made these Spicy Tequila Sunrise Popsicles and these Green Smoothie Breakfast Popsicles. And last year, I made these Prosecco Raspberry Popsicles. I figured for this year, it was time to go a little more indulgent.
Please silence your phones and take notice of the emergency exits. Because today’s screening of Movie Theater Candy Cheesecake Popsicles is about to start.
At my core, I’m a huge candy lover. But I don’t allow myself to buy it at the grocery store. Because if it’s in my house, I’ll devour the entire bag/box/bar/whatever at an alarming rate. Instead, I treat myself to all the classic candies that I love when I go out to the movies. It’s my time to indulge.
I decided to gather up a few of my favorite movie theater candies and freeze them into smooth, creamy cheesecake popsicles for the ultimate Summer treat. I choose Kit Kats, Reese’s Peanut Butter Cups, Butterfingers and York Peppermint Patties, but you could use whatever candy is your favorite (although, I might stay away from candies with a hard outer shell, for fear of cracking a tooth). Just chop them up small and drop them into the cheesecake popsicle base. Easy peasy.
I also used only one type of candy per popsicles, but you could definitely mix and match your candies to take these popsicles even more over the top. Why not, right?
Remember to keep tabs on Billy’s Popsicle Week webpage for all the popsicle recipes. You can also follow along on social media with the hashtag #popsicleweek. And most importantly, stay cool!
- 8 ounces cream cheese, softened at room temperature
- 1/4 cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup whole milk
- Your favorite movie theater candy
- Beat the cream cheese in a large bowl with your hand mixer until smooth. Add the powdered sugar and vanilla extract and beat until well combined. Then beat in the milk, adding in about one-third at a time, until the mixture is completely smooth. Pour the cheesecake mixture into your popsicle molds, filling them about two-thirds full. Transfer the popsicle molds to your freezer to chill for about 30 minutes. You want the cheesecake base to firm up slightly, so the candy doesn’t immediately all sink to the bottom of the molds when you add it.
- Chop the candy into pieces. You’ll need about 2 tablespoons per popsicle.
- Remove the popsicle molds from your freezer. Spoon some of the candy into the tops of each mold, then use a wooden popsicle stick to push the candy down into the molds. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
- Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.
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