Creamy Strawberry Cheesecake Popsicles

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Creamy Strawberry Cheesecake Popsicles

These creamy strawberry cheesecake popsicles are smooth, sweet, and gently tangy with real cream cheese and blended berries. A cozy, no-bake dessert that tastes like cheesecake on a stick—simple, nostalgic, and easy to make from scratch

Prep Time10

Freezer TIme8

Total Time8 10

Course: Desserts, Snack

Cuisine: American, Cottage Style

Servings: popsicles

Calories: 203kcal

Author: Emily Rider

Equipment

1 Blender To blend everything until creamy and smooth
1 Popsicle mold For shaping the popsicles evenly
10 Wooden popsicle sticks Classic, grab-and-go for your frozen dessert
1 Ziploc bag & rolling pin For crushing graham crackers
Measuring Cups and Spoons To keep the ratios just right

Ingredients

8 oz full-fat cream cheese softened
1 ⅛ cups heavy cream
½ cup fresh strawberries blended
3 tbsp + 2 tsp maple syrup or sugar or honey
1 tsp vanilla extract
3 tbsp graham cracker crumbs optional, for swirling or layering

Instructions

Soften the cream cheese: Remove from the fridge and let sit at room temperature for 30–45 minutes, or until very soft. This helps it blend smoothly without lumps.
Blend the base mixture: In a full-size blender, combine the softened cream cheese, heavy cream, blended fresh strawberries, maple syrup (or your sweetener of choice), and vanilla extract. Blend until completely smooth, creamy, and lightly thickened.
Taste and adjust if needed: Spoon a small amount and taste. If it needs a touch more sweetness, add an extra teaspoon of maple syrup or sugar and blend again briefly.
Add graham cracker crumbs: You can either blend most of the crumbs directly into the mixture for a uniform texture or reserve some for layering. If layering, spoon a pinch into the bottom of each mold. Gently stir in a bit of the mixture to help the crumbs “stick” and stay anchored.
Fill the popsicle molds: Pour or spoon the blended mixture evenly into your popsicle molds. Tap the mold gently on the counter to remove air bubbles and settle the base.
Insert popsicle sticks: Insert the sticks carefully into the center of each mold. Leave more space above the mold than you think—as they freeze, the mixture may pull the sticks downward.
Freeze thoroughly: Place the molds flat in your freezer and freeze for 6–8 hours or overnight until completely solid.
Unmold with care: To release the popsicles, either run warm water over the outside of the mold for 10–15 seconds or let them rest on the counter for 5–15 minutes depending on room temperature. Only use the sit-out method if you’re unmolding all popsicles at once.

Notes

Sweetener swaps: Maple syrup adds a cozy, graham-like depth, but sugar or honey can also be used. Adjust to taste.
Fruit flexibility: Fresh strawberries work best, but thawed frozen berries or strawberry jam can be used in a pinch. Be sure to blot thawed fruit with a paper towel to remove excess moisture.
Graham cracker layers: Blending them in gives a soft texture throughout, while spooning into the bottom of each mold creates a cheesecake-style crust. Just be sure to mix in a little base to help it hold.
Stick sinking tip: Popsicle sticks often sink slightly during freezing. Leave more space above the mold than you expect to keep them easy to grip.
Storage tip: Keep popsicles in an airtight container or leave them in the mold. For best texture and flavor, enjoy within 2 weeks.
For clean releases: If only unmolding a few at a time, use the warm water method. The countertop method should be reserved for when you’re releasing the full batch at once to avoid melting.

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