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.
- 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
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.