Raspberry Cheesecake Pops

Ingredients:
1 cup fresh raspberries
8 ounces cream cheese, softened
1 cup heavy cream
1/2 cup sweetened condensed milk
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Popsicle molds and sticks

Directions:
1. Blend raspberries in a blender or food processor until smooth. Optionally, strain the puree to remove seeds for a smoother texture.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Add heavy cream, sweetened condensed milk, powdered sugar, and vanilla extract, and mix until fully combined and fluffy.
3. Gently fold the raspberry puree into the cream cheese mixture, creating swirls for a marbled effect if desired.
4. Spoon the mixture into popsicle molds, leaving a small gap at the top for expansion. Insert popsicle sticks into each mold.
5. Sprinkle graham cracker crumbs over the tops, pressing gently so they adhere.
6. Freeze for at least 6 hours or until completely firm.

To release the pops, run the molds under warm water for a few seconds. Serve immediately and enjoy!