Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

From The original recipe called for 9 oz of mascarpone cheese, but I can only find it in 8 oz containers and the recipe tastes great with 8 oz of mascarpone.


  1. Whisk together the mascarpone, yogurt, milk and 2 tablespoons of the sugar until smooth and creamy.
  2. Gently fold in the crushed graham crackers. Set aside.
  3. In a food processor or blender, blend together the frozen raspberries, lemon juice and remaining sugar until they are well combined and form an icy granita-like consistency.
  4. Very gently fold the raspberries into the cheesecake mixture.
  5. Spoon into popsicles molds and freeze for half an hour, then add the popsicle sticks.
  6. Freeze for at least two more hours, or overnight.