How to make...

Graham Cracker Crumble

• In a small bowl, stir together graham cracker crumbs, almond meal, brown sugar and melted butter until combined and crumbly - mixture should hold together when you squeeze it. Set aside until ready to assemble.

Raspberry Cheesecake Frozen Yogurt

• In a medium bowl, beat cream cheese with an electric mixer until smooth. Add in icing sugar, and lemon zest; beat until smooth. Next add in greek yogurt, heavy cream and vanilla and beat again until smooth and evenly combined.
• Next, place the raspberries into a blender and pure until smooth. Separate 1/4 cup from the raspberry puree, and set aside for later; Then add the remaining raspberry puree to the frozen yogurt mixture and beat until evenly combined.

Assembly

• Now you are ready to start filling your pops. First, spoon about 1 heaping tbsp of the raspberry cheesecake ice cream into the bottom of each paper cup; use a spoon to smooth to the edges of the cup. Next, take the remaining 1/4 cup of raspberry puree and evenly distribute it in each cup on top of the frozen yogurt; smooth evenly over top with a spoon. Next sprinkle 1 heaping tsp of the graham cracker crust mixture over top of the layer of raspberry puree. Next, distribute the remaining raspberry cheesecake frozen yogurt mixture into each of the cups; again using your spoon to smooth the mixture to the edge of the paper cups.
• Finally, evenly distribute the remaining graham cracker crust mixture over top of the final layer of raspberry cheesecake frozen yogurt, and gently press down with your fingers to pack it in like you would a cheesecake crust - just don't press too hard or your fingers will slip right into the ice cream
• Once your pops are assembled, place them into an 8x8 inch baking pan and place in the freezer to firm up for 5-6 hours (or overnight).

White Chocolate Coating & Graham Cracker Garnish

• Once your pops have had a chance to freeze - you are ready to dunk them in all that white chocolate goodness.
• In a small bowl, microwave the white chocolate and coconut oil together to melt and whisk until smooth. Set aside to cool for 10- 15 minutes. While you're waiting, whisk together the almond meal and graham cracker crumbs for your garnish, and take out a baking sheet and line it with parchment.
• Next you want to remove your pops from their paper cups, so cut a small slit into the top of each cup and gently peel away the paper cup. Set the pops onto the prepared parchment lined baking sheet. Working with one pop at a time, dip one f the bottom corners into the white chocolate and use your finger to gently wipe any excess, before immediately dipping into the graham cracker garnish. Once coated, set back onto the parchment paper and continue the process with the remaining pops.
• Remove pops from the freezer 5-10 minutes before serving to soften slightly.
• Enjoy!