Cherry-cheesecake pops.Photo, James Tse.
1/2 250-g pkg
, at room temperature
pitted and chopped fresh
Arrange Dixie cups on a baking sheet. Spoon 1/2 tsp of graham-cracker pieces into the bottom of each.
Whip cream in a medium bowl using an electric mixer on high until soft peaks form when beaters are lifted, about 2 min. Set aside. Using the same beaters (no need to wash them), beat cream cheese in a medium bowl until fluffy, about 2 min. Gradually whip in honey until smooth. Stir in lime juice and cherries until combined. Fold in whipped cream and remaining graham-cracker pieces until you get a swirled mixture. Spoon into cups, filling to the top. Insert a Popsicle stick into the centre of each cup.
Freeze until firm, about 3 1/2 hours. Remove pops gently by pressing up on the bottom of the cup.