These Strawberry Cheesecake Popsicles are the perfect choice when you are craving cheesecake but want a lighter treat. All the flavors of cheesecake lightened-up, including a strawberry topping and a graham cracker crust.
I don’t think I’ve ever met a cheesecake I didn’t like. The creamy texture paired with a slightly salty crust and a sweet topping are like a party in my mouth!
I usually reserve traditional cheesecake for really special occasions when I don’t mind taking in all the indulgence. Some restaurant cheesecakes can clock in at over 400 calories with over 30 grams of fat, not to mention they are often sickly sweet! I love making homemade cheesecakes as you can reduce the fat and calories by about half depending on the ingredients you use. During warmer weather, refreshing popsicle recipes can really satisfy sweets cravings without completely ruining health goals. This Strawberry Cheesecake Popsicle recipe offers the perfect balance!
Ingredients
Eight ingredients is all it takes to whip up this yummy treat!
Step by Step Instructions
Step 1. Prepare the Strawberry Puree
- Blend strawberries, lemon juice, and maple syrup in a high powered blender.
- Transfer the puree to a medium bowl.
Step 2. Prepare the Cheesecake Mixture
- Blend evaporated milk, cream cheese, and yogurt until smooth.
- Reserve 6 tablespoons of the strawberry puree in a small bowl and transfer the rest to the blender with the milk and cream cheese mixture.
- Blend again until incorporated and set aside.
Step 3. Prepare the Graham Cracker Crust
- Melt coconut oil in a microwave-safe bowl for 20 seconds.
- When completely melted, add the graham cracker crumbs and mix well to create a paste-like texture. Set aside.
Step 4. Assemble the Popsicles
- Start by placing 1 tablespoon of the strawberry puree in the bottom of each of the 6 popsicle molds.
- Pour the cheesecake mixture into mold leaving about 1-inch of space from the top. Place the molds in the freezer for 1 hour.
- After an hour of freezing, add about a tablespoon of the graham cracker mixture to each of the molds, and spread it out with the back of a spoon. Insert the popsicle sticks and freeze for another 3 hours or overnight.
- Un-mold the popsicles and enjoy!
Tips for Success
- The trickiest part of this recipe in my opinion is un-molding the popsicles. Trial and error has proven to me that dipping the molds in a container of lukewarm water (never hot) and a little patience will get your perfectly molded popsicles out safely!
- You can use fresh strawberries in this recipe, but I find that frozen are a little easier to work with to create a pretty layer as a topping.
- Taste your cheesecake layer before adding to the mold and add more maple syrup for your desired sweetness level.
- Popsicle molds vary in size and shape so you may have to adjust the amount of topping, filling and crust to adapt to your mold.
How to Store Strawberry Cheescake Popsicles
After un-molding the popsicles, store any leftovers in a freezer-safe zip-top bag. Store flat in the freezer for about 2 to 3 months.
For a traditional cheesecake with less fast and calories, check out our Light Cheesecake.
If you are looking for other guilt-free treats check out this Paleo Banana Bread.
Strawberry Cheesecake Popsicles
Equipment
Ingredients
Strawberry Puree
- 1 1/4 cup frozen strawberries
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice, fresh squeezed
Cheesecake Mixture
- 5 ounces low fat evaporated milk
- 1/4 cup nonfat vanilla Greek yogurt
- 3 ounces light cream cheese
Graham Cracker Crust
- 1/2 cup graham cracker crumbs
- 1 tablespoon coconut oil, melted
Instructions
Prepare Strawberry Puree
- Blend strawberries, lemon juice and maple syrup in a high powered blender. Transfer puree to a medium bowl.
Prepare Cheesecake Mixture
- Blend evaporated milk, cream cheese and yogurt until smooth. Reserve 6 tablespoons of the strawberry puree in a small bowl and transfer the rest in the blender with the milk and cream cheese mixture. Blend again until incorporated. Set aside.
Prepare Graham Cracker Crust
- Melt coconut oil in a microwave safe bowl for 20 seconds. When completely melted , combine with graham crumbs to create a paste like texture. Set aside.
Assemble the Popsicles
- Start by placing 1 tbsp of strawberry puree in the bottom of each of the 6 molds. Pour cheesecake mixture into mold leaving about an inch of space from the top. Place molds in freezer for 1 hour.
- After 1 hour, add about a tablespoon of the graham cracker, coconut oil mixture to each of the molds and spread out with the back of a spoon. Insert popsicle sticks and freeze for another 3 hours or overnight. Un-mold the popsicles and enjoy!
Notes
- Dipping the molds in a container of lukewarm water (never hot) and a little patience will get your perfectly molded popsicles out safely!
- You can use fresh strawberries in this recipe, but I find that frozen are a little easier to work with to create a pretty layer as a topping.
- Taste your cheesecake layer before adding to the mold and add more maple syrup for your desired sweetness level.
- Popsicle molds vary in size and shape so you may have to adjust the amount of topping, filling and crust to adapt to your mold.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
Adapted from Cooking Light.
