With this hot, humid weather I’ve been craving popsicles and ice cream a lot lately. Since I had some strawberries that were getting too mushy after making this pavlova, I decided to use them for popsicles! We also had some cream cheese and graham cracker crumbs I needed to use up, so I created this strawberry cheesecake popsicle recipe. I tried to make them slightly lighter/healthier than an actual cheesecake, so they don’t have the same ultra creamy texture, but they are still flavorful and refreshing! To give them more of a cheesecake look, I added a layer of graham cracker “crust.” It adds a nice contrast in flavor and I think it looks pretty cool :) Overall these are super easy to make and will satisfy your sweet tooth while cooling you down this summer. Enjoy!
Strawberry Cheesecake Popsicles
The perfect summer treat!
- 4 oz. cream cheese room temperature
- 1/4 cup milk (I used whole milk)
- 1/4 cup Greek yogurt (I used non-fat plain)
- 1/2 tsp. pure vanilla extract
- 1 tsp. powdered sugar sifted
- 1 1/2 cups strawberries (I used fresh)
- 2 Tbsp. butter melted
- 6 Tbsp. graham cracker crumbs
Add cream cheese, milk, yogurt and vanilla extract to a food processor. Mix until smooth. Add powdered sugar and continue mixing until combined.
Add half of the strawberries and mix until smooth. Add the other half and pulse a few times so that there are strawberry chunks. Pour into popsicle molds leaving about 1 inch of space. Set aside.
Combine the melted butter and graham cracker crumbs until it resembles wet sand. Pack a 1/2 inch layer on top of each filled popsicle cavity. Cover and add the popsicle sticks. Freeze for at least 4 hours before enjoying.