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stack of strawberry cheesecake popsicles
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Strawberry Cheesecake Popsicles

These Strawberry Cheesecake Popsicles are perfect when you are craving cheesecake but want a guilt-free treat! All the flavors of cheesecake lightened-up, including a strawberry topping and graham cracker crust!
Prep Time10 minutes
Freezing Time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Low Calorie, Low Fat
Keyword: strawberry cheesecake popsicles
Servings: 6
Calories: 153kcal
Author: Charlotte Singh

Equipment

Ingredients

Strawberry Puree

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

Serving: 1popsicle | Calories: 153kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 123mg | Potassium: 101mg | Fiber: 1g | Sugar: 11g | Vitamin A: 190IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg