CHERRY COMPOTE

Pit the cherries. See full post for ways to pit them.

Once you have pitted all of your cherries, set them into a saucepan over medium heat. Sprinkle on a touch of sugar and stir. Then allow the cherries to cook, about 10 minutes, until they are bursting and releasing their juices.

Then allow the cherry compote to cool before using a blender to puree it.

Leave some chunks if you desire pieces of fruit in the cherry popsicles.

CHEESECAKE BASE

In a large bowl, whisk the cream cheese until smooth.

Then add the Greek Yogurt and whisk so no lumps remain in the mixture.

Then add in the lemon juice and honey and finish mixing.

Alternatively, you can throw it all into a food processor and blend until silky smooth.

Set the mixture aside while you work on the graham crumble,

GRAHAM CRUMBLE

Make graham crumbs (or use pre-made crumbs).

Then melt a little bit of butter to bind the crumbs.

Drizzle it over the grahams and mix until it resembles wet sands and clumps.

Then assemble your popsicles.

LAYER POPSICLES

Start by spooning in a tablespoon of cherry compote.

Then spoon in approximately 3 tablespoons of the cheesecake base. Divide up the last of the cherry compote on top of each pop.

If you desire a swirled effect, use a bamboo skewer or knife to gently drag the mixtures around in the mold to swirl it together. Otherwise, a layered look will be achieved.

Then finish off each mold with the graham crumble.

The popsicles need at least 8 hours to completely set.

To remove the popsicles from the mold, hold each under hot water for about 20 seconds. You can either use a bowl of hot water to dip the popsicles into, or just rotate the mold under a stream of water. But be careful not to let water get into them. Then just gently release the treat from the mold and enjoy immediately. These light cherry cheesecake popsicles do not last long!