Strawberry Cheesecake Popsicles Recipe
When the weather warms up, our treats cool way down. We threw together these creamy yogurt popsicles in just a matter of minutes and only a few ingredients.
- 8 ounces cream cheese (softened)
- 16 ounces fresh strawberries ((stems removed, divided))
- 1 cup vanilla greek yogurt
- ¾ cup graham crackers crumbs
- 3 Tablespoon butter (melted)
- In a high-power blender or food processor, mix together cream cheese, 12 ounces strawberries, and yogurt.
- Finely dice remaining strawberries fold them into the yogurt mixture.
- Pour yogurt mixture into popsicle mold until it reaches about ½" from the top.
- In a small bowl, mix together graham cracker crumbs and butter. Evenly spoon graham cracker crumb mixture on top of each popsicle mold.
- Place the lid on your popsicle mold and place a popsicle stick into each popsicle.
- Freeze for at least 3 hours or until you're ready to eat.
We used fresh strawberries, vanilla greek yogurt, and light cream cheese as our popsicle base, and then we added a sweet little graham cracker crust to the bottom to really give it that strawberry cheesecake flavor.
They only took about 10 minutes to make from start to finish, and were frozen and ready to eat in just about 3 hours.
Recipe Ingredient Notes
To make strawberry cheesecake popsicles, you will need the following ingredients:
- Cream cheese, softened
- Fresh strawberries, (stems removed, divided)
- Vanilla greek yogurt
- Graham crackers crumbs
- Butter, melted
simple kitchen tools. We recommend using the following equipment:
How to Make Our Strawberry Cheesecake Popsicles
Storage Suggestions
Store leftover popsicles in the mold inside the freezer until ready to consume.
Tips for removing your popsicles from the mold:
The first time I tried to pull a popsicle out it did. not. budge. If you want to just pull out one or two at a time, just run those specific popsicles in the mold under lukewarm water for a minute or so, and they’ll pull right out.
If you want to pull all of them out, fill a bak i ng dish (large enough to fit the entire mold) about 3/4 the way full of lukewarm water and set the entire mold inside (make sure that the water doesn’t go over the top). Let them sit for a minute or two, and they should slide right out.
Store them in a freezer-safe bag or container for up to 60 days. You can stack them if you place wax paper in between them (otherwise they’ll get frozen together!)
