Mix all the crumb ingredients together in a small bowl. Press together with your fingers to form chunks/crumbs.
Add the cream cheese and heavy cream to a mixing bowl. Mix using an electric whisk until thick. Stir through the sweetener, lemon juice, zest and vanilla. (Option to leave out the lemon if you don’t like zesty cheesecake!)
Taste and adjust sweetness to taste, remembering the crumb and raspberries will add a little more sweetness to the overall popsicle.
Blend the raspberries in a blender until smooth. Depending on your blender you may need to blend more raspberries and keep the remaining mix for a smoothie. You need a decent amount for the blender to work. Option to place in a muslin cloth and squeeze out the juice (discard the pith) for a smooth raspberry popsicle.
Scatter the crumb, filling and raspberry sauce in your popsicle molds. I used silicone molds for easy removal. Smooth the top with a butter knife.
Add a wooden stick and place in the freezer to set for at least 3 hours.
If using the traditional plastic molds, run the sides of the case under warm water to loosen the popsicle enough to remove. Silicone molds you should be able to just pop out.
Store in the freezer until ready to eat. I like to bring mine to room temperature to soften a bit before eating especially if you used erythritol (Swerve) as your sweetener as this sets ice cream harder than other low-carb sweeteners like monk fruit, allulose and xylitol.