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Raspberry Cheesecake Lolli-Pop Tarts

  • SERVES: 6
  • PREP: 15 minutes
  • TOTAL TIME: 1 hour, plus cooling time

A fun take on a classic childhood snack.

These sweet little snacks, inspired by Aww Sam, are way more impressive than they are complicated (especially if you use store-bought pie dough). Adding a bit of lemon zest to the cream cheese and sugar filling really takes it into cheesecake territory, and the little sweet-tart bursts of raspberry are so good. Customize each one with your kids' (or your) favorite cereal and indulge in these old childhood favorites. Oh, and feel free to replace the raspberries with blueberries or strawberries if needed! For a challenge, try the pie crust recipe from my Sweet Potato Streusel Pie instead of premade! It’s more work, but the results are amazing.

  • 4

    ounces (½ block) cream cheese, slightly softened

  • 3

    tablespoons granulated sugar

  • 1

    teaspoon finely grated lemon zest

  • 1

    refrigerated pie dough, or 1 pie dough recipe, rolled out to 12 inches (see link)

  • 12

    raspberries (fresh or frozen – if using frozen don’t defrost!)

  • 1


  • ½

    teaspoon water

  • 1

    cup confectioners’ sugar

  • 1

    tablespoon milk

  • Colorful kids cereal, crushed for topping

  • Ovensafe paper or wood lollipop sticks

  • Fine sea salt

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