Strawberry Cheesecake Popsicles
These creamy strawberry cheesecake popsicles are smooth, sweet, with real cream cheese and blended berries. A cozy, no-bake dessert that tastes like cheesecake on a stick.
Servings: 10 popsicles
Calories: 209kcal
Equipment
- 1 Blender
- 1 Popsicle mold
- 10 Wooden popsicle sticks
- 1 Ziploc bag & rolling pin
- 1 Measuring Cups and Spoons
Ingredients
- 8 ounces full-fat cream cheese, softened 226 grams
- 1 ⅛ cups heavy cream 270 grams
- ½ cup fresh strawberries, blended until smooth 120 grams
- 3 tablespoons + 2 teaspoons maple syrup, honey, or granulated sugar 60 grams
- 1 teaspoon pure vanilla extract 5 grams
- 3 tablespoons graham cracker crumbs optional for layering or swirling 21 grams
Instructions
- Soften the cream cheese — Remove the cream cheese from the refrigerator and let it sit at room temperature for 30–45 minutes, until very soft. Soft cream cheese blends smoothly and prevents lumps in your strawberry cheesecake popsicles.
- Blend the base mixture — Add the softened cream cheese, heavy cream, blended strawberries, sweetener, and vanilla extract to a blender. Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
- Taste and adjust — Before pouring into the molds, taste the mixture. If needed, add a little more sweetener and blend again, remembering that flavors taste slightly less sweet once frozen.
- Add graham cracker crumbs — Stir in the crumbs for an even texture, or sprinkle a small amount into each mold and gently swirl for a layered cheesecake effect.
- Fill the molds — Pour the mixture evenly into popsicle molds, leaving a small amount of space at the top for expansion as they freeze. Tap the molds lightly on the counter to release any air bubbles.
- Insert the sticks — Place popsicle sticks into the center of each mold. If your mold does not hold them upright, freeze for about 1 hour first, then insert the sticks once slightly firm.
- Freeze until solid — Freeze for at least 6–8 hours or overnight, until the popsicles are completely firm. This ensures they release cleanly without bending.
- Unmold and serve — Run warm water over the outside of the mold for 10–15 seconds to loosen. Pull straight out gently to remove the popsicles without cracking.
Notes
Don't rush the freeze – These need at least 6 to 8 hours or overnight to freeze completely solid. Pulling them too early causes bending and cracking when you unmold them.
Blend strawberries smooth first – Blend the fresh strawberries completely smooth before adding them to the mixture. Small fruit chunks freeze into hard icy bits that affect the creamy texture.
Unmold with warm water – Run warm water over the outside of the mold for 10 to 15 seconds, then pull straight out. Don't twist or the popsicles can crack.
Full-fat dairy only – Full-fat cream cheese and heavy cream are what keep these popsicles creamy instead of icy. Lower-fat versions contain more water and will freeze harder.
Blend strawberries smooth first – Blend the fresh strawberries completely smooth before adding them to the mixture. Small fruit chunks freeze into hard icy bits that affect the creamy texture.
Unmold with warm water – Run warm water over the outside of the mold for 10 to 15 seconds, then pull straight out. Don't twist or the popsicles can crack.
Full-fat dairy only – Full-fat cream cheese and heavy cream are what keep these popsicles creamy instead of icy. Lower-fat versions contain more water and will freeze harder.
Nutrition
Serving: 180g | Calories: 209kcal | Carbohydrates: 10g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 108mg | Potassium: 88mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 699IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 0.3mg