Strawberry Cheesecake Ice Pops

If you can’t bear the thought of turning the oven on during the summer, try these creamy, frozen cheesecake pops...
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Strawberry Cheesecake Ice Pops
Strawberry Cheesecake Ice Pops

If you can’t bear the thought of turning the oven on during the summer, try these creamy, frozen cheesecake pops instead. I’ve made them with strawberry purée but you could easily substitute another berry if you’d like — raspberries and blueberries would be delicious, too.

6
Servings
212
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Ounces  cream cheese, room temperature
  • 7  Ounces  (half a can) sweetened condensed milk
  • 1  Teaspoon  vanilla
  • ¼  Cup  plain Greek yogurt
  • 16  Ounces  strawberries, washed and hulled
  • Juice of half a lemon
  • 1  Tablespoon  honey

Directions

Combine the cream cheese, sweetened condensed milk, vanilla, and Greek yogurt in a large measuring cup, whisking until all of the lumps are gone. Set aside.

Purée the strawberries, lemon juice, and honey in a food processor until smooth. Pour into another large measuring cup.

Then, layer the cheesecake mixture and strawberry mixture in ice pop molds, starting and ending with the cheesecake mixture. Stick a skewer into each ice pop mold and gently swirl the two flavors together.

Freeze the ice pops overnight.

Nutritional Facts

Total Fat
9g
13%
Sugar
20g
22%
Saturated Fat
5g
21%
Cholesterol
28mg
9%
Carbohydrate, by difference
30g
23%
Protein
5g
11%
Vitamin A, RAE
103µg
15%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
124mg
12%
Choline, total
34mg
8%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
1mg
7%
Phosphorus, P
119mg
17%
Selenium, Se
6µg
11%
Sodium, Na
132mg
9%
Water
84g
3%
Zinc, Zn
1mg
13%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.