These strawberry cheesecake popsicles are made delicious with Greek yogurt, cream cheese, milk, and a graham cracker crust.
I don’t think I’ve ever met a cheesecake or popsicle that I didn’t like.
I adore the creamy, indulgent richness of cheesecake, and the cool, refreshing burst of flavor in berry popsicles.
And combined? They’re absolute heaven. There’s something magical about the frozen goodness of rich, creamy Greek yogurt, cream cheese, and fresh strawberries.
These easy strawberry Greek yogurt popsicles are frosty and creamy, and made with only a handful of wholesome ingredients.
Strawberry Cheesecake Popsicles
We love frozen treats in our house. Our freezer is always stocked with ice cream, sorbet, frozen yogurt, and popsicles. We love making our own popsicles, since we can tailor them perfectly to our tastes and preferences.
These have the creamy, berry richness of a conventional baked cheesecake, with the added bonus of keeping you cool in warm weather.
Strawberries are a perfect compliment to the rich, creaminess of the cheesecake, helping to lighten the texture so that the heavier ingredients don’t overwhelm your taste buds. Plus, strawberries taste delicious, summery, and light, and give these cheesecakes a pop of lovely pink.
These cheesecake popsicles are a wonderful choice for hot weather, since you get the creamy deliciousness of cheesecake without the bother of cooking cheesecake in a hot oven.
Here are the ingredients you’ll need for this protein packed and fruit filled yogurt popsicle recipe.
What You’ll Need
These frozen cheesecake popsicles are so easy, with only six ingredients!
Here’s what you’ll need for these strawberry cheesecake popsicles (exact measurements are in the recipe at the end).
- cream cheese
- vanilla Greek yogurt
- fresh strawberries
- honey graham crumbs
- maple syrup or liquid honey (optional)
You’ll also need a 10 count popsicle mold (3 ounces each) and sticks.
I used a Fox Run popsicle mold. You can get it on Amazon here. It comes with wooden sticks, but you can also buy them in dollar stores, and craft stores.
Other people have great luck with silicone popsicle molds.
There are so many health benefits to the ingredients in these tasty little popsicles!
These easy popsicles are packed with calcium and protein.
Here are a few of the benefits of the ingredients.
Dairy products have long been recognized as an important part of a balanced diet. Milk, cheese and yogurt include calcium and vitamins that growing children need for healthy bone development.
With protein, calcium and many other good nutrients and vitamins, Greek yogurt is a wonderful way to refuel after a busy day, There is over 220 mg of calcium in just one cup of Greek yogurt!
With 350 mg of calcium in each glass, drinking milk helps kids and toddlers get their daily recommended intake and supports proper bone and cognitive development (source). Health Canada recommends kids get between 1000 and 1300 mg of calcium each day for proper bone development (source).
Strawberries are a nutritional powerhouse. These little berries are packed with vitamins, fiber, and high levels of antioxidants known as polyphenols. They’re also sodium-free, fat-free, cholesterol-free, and low-calorie food, and a good source of manganese and potassium.
A single serving (about eight strawberries) has more vitamin C than an orange (source).
Dairy contains vitamins and minerals such as calcium and vitamin B12, and includes bioactive peptides, which can be beneficial for cognitive development (source).
How to Make these Berry Cheesecake Popsicles
These easy cheesecake ice pops take only 10 minutes to prepare, so the hardest part is waiting for them to freeze!
First, make the crust by combining graham cracker crumbs and melted butter.
Next, mix together room temperature cream cheese, Greek yogurt, and milk. Add the optional maple syrup or liquid honey, if you want a sweeter popsicle.
I use a hand mixer to mix everything, but you can mix these by hand if your cream cheese is very soft.
Stir in sliced strawberries by hand, using a spatula or wooden spoon
If you use the hand mixer to stir in the strawberries, it crushes the berries, and releases a lot of juice, so you won’t end up with pretty slices of strawberries in the finished popsicles. They’ll still taste fantastic, but they’ll be a bit pinker, with smaller chunks of strawberries.
Scoop the mixture evenly into popsicle molds, leaving half of an inch for the crust. The mixture is thick, so you may need to tap the molds on the table to release large air bubbles that form.
Press the graham cracker crumb mixture over the top of each mold with your fingertips, or a small spoon, to gently press the crumbs into the batter.
If your popsicle mold has a top, add it over the popsicle molds.
Add popsicle sticks to the center of each mold.
Put in the freezer until fully frozen, at least four hours.
There are endless possibilities for these versatile berry cream popsicles!
You can substitute other berries for strawberries, or mix different berries together. You can even make an adult variation with alcohol, or a sugar free, keto version.
I find that blackberries and raspberries tend to be a bit higher in seeds, so I prefer strawberries in these popsicles, but it’s really your personal choice.
Keto Cheesecake Popsicles Variation
Want to make these sugar free? Just choose sugar free Greek yogurt, and omit the graham cracker crust.
Frozen Berries Variation
Don’t have fresh berries available? Add frozen sliced strawberries to make this recipe even easier.
Grownup Berry Popsicles
For an adult version of these popsicles, substitute 1/2 cup Rumchata (or Bailey’s) for 1/2 cup of the milk.
Blueberry Cheesecake Popsicles
To make tasty blueberry cheesecake pops, just substitute 1 cup of fresh or frozen blueberries for the strawberries. I personally cut blueberries in half so I don’t have such hard, large, hard chunks of frozen blueberries.
Raspberry Cheesecake Popsicles
Raspberries are delicious in these popsicles! Because the flavor of raspberries is much more intense than strawberries or blueberries, I substitute 3/4 cup of whole raspberries for the strawberries, and add an additional 1/4 cup of Greek yogurt.
Blackberry Cheesecake Popsicles
Yum! Blackberry popsicles are the best. Because blackberries can be quite large, I cut them into 1/4 inch pieces. Substitute 1 cup of blackberries, cut into 1/4 inch pieces, for the strawberries.
You can substitute crushed vanilla wafers for the graham crackers.
For creamier popsicles, substitute half and half or whipping cream for the milk.
Tips for Making these Strawberry Yogurt Popsicles
What do to if you don’t have popsicle molds? Just use washed yogurt containers or muffin tins, and add popsicle sticks.
Taste your cheesecake mixture after mixing. Want it more sweet? Stir in four tablespoons maple syrup, liquid honey, or powdered sugar (optional).
To remove popsicles from the mold, first remove the lid from the popsicle tray. If popsicles are stuck to the tray top, run the plastic outside of the tray under warm water for 10 seconds. Remove the popsicles from the molds. If popsicles stick to the molds, dip the mold in a bowl of warm water for 10 seconds. Serve immediately and enjoy!
After removing popsicles from the molds, store leftovers in a freezer-safe zip-top bag. Lay flat and store in a single layer in the freezer. They stay fresh and tasty in my fridge freezer for a few weeks.
Don’t let these popsicles sit out at room temperature before removing them from the mold. Sitting at room temperature makes the popsicles thaw unevenly, so they’ll likely break when you serve them. They’ll also have a frozen center, and half melted surface.
Are you a berry lover like me? Check out some of my favorite berry recipes:
- Strawberry Pizza Recipe with Sugar Cookie Crust
- Lemon Cupcakes with Fresh Raspberry Buttercream
- Chocolate Fresh Fruit Cake With Whipped Cream From Scratch
- 3 Ingredient Ice Cream with Strawberry Banana and Blueberries
- 5 Make-Ahead Mason Jar Salads Perfect for Back-to-School Lunches (look for the Mixed Berry Fruit Salad with Greek Yogurt Dressing)
How long would these homemade popsicles last in your house? They definitely get eaten up quickly here.
- 8 ounces (250 gram block) cream cheese, room temperature
- 1 1/2 cups vanilla Greek yogurt
- 3/4 cup milk
- 2 cups fresh strawberries (washed, hulled and cut in slices)
- 4 tablespoons maple syrup or liquid honey (optional)
- ½ cup honey graham crumbs
- 2 tablespoons melted butter
- In a small bowl, combine graham cracker crumbs and melted butter until crumbly, and set aside.
- In a medium bowl, use a hand mixer on medium speed to combine room temperature cream cheese, Greek yogurt, milk, and maple syrup or liquid honey (optional).
- Blend until smooth and fully combined, about three minutes.
- Stir in sliced strawberries by hand, using a spatula or mixing spoon, until evenly distributed.
- Scoop the mixture into popsicle molds, leaving half of an inch for the crust.
- Press graham cracker crumb mixture over the top of each mold with your fingertips, or a small spoon, to gently press the crumbs into the batter.
- If your mold has a top, place the top on the popsicle molds.
- Add popsicle sticks to the center of each mold.
- Put into the freezer until fully frozen, at least four hours.
The mixture is thick, so large air bubbles may form. To release the air bubbles, pop them with a popsicle stick, or tap the molds on the counter to release the bubbles.
Amount Per Serving: Calories: 276Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 203mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 8g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.