Pistachio Honey Cheesecake Pop

Print Recipe

Pistachio Graham Crust


American Almond Pistachio Brittle Crunch                                        6 oz

Graham Cracker Crumbs                                                                    2 oz

Granulated Sugar                                                                                1.6 oz

Butter                                                                                                  2.5 oz


  1. Combine the sugar, crumbs and Pistachio Brittle Crunch in a mixer with a paddle attachment.
  2. Melt the butter. While the mixer is running, slowly stream the butter into the sugar/crunch mixture.
  3. Press a thin layer of the crust into each of the cheesecake molds.

Pistachio Honey Cheesecake Batter


Cream Cheese                                                                                     14.4 oz

Honey                                                                                                 3.5 oz

Cornstarch                                                                                           0.3 oz

Vanilla Extract                                                                                   5 grams

Eggs                                                                                                    2.9 oz

Half and Half                                                                                      1 oz

American Almond Pistachio Butter                                                     4.5 oz


  1. Cream the cream cheese, honey and cornstarch on medium speed in the bowl of a mixer after it is initially combined.
  2. Scrape down the bowl occasionally.
  3. After the mixture becomes light and fluffy, add the eggs and vanilla slowly, scraping.
  4. Next add the half and half, followed by the Pistachio Butter.
  5. Pour the cheesecake batter on top of the Pistachio Graham Crust and bake at 250 degrees Fahrenheit in a convection oven with a water bath.
  6. Bake until the cheesecakes are finished.
  7. If using a silicone mold, let the cheesecakes cool, then freeze them so they can be un-molded. Insert the popsicle stick while the cheesecakes are halfway thawed.
  8. Dip in tempered chocolate and decorate as desired.