Strawberry cheesecake ice pops are an easy summer dessert that tastes just like the classic dessert but in popsicle form. You only need four ingredients and a few minutes to make them.
I’ve been really into making popsicles lately. I love that there are limitless flavor combinations you can make and I especially like making ones inspired by desserts like these strawberry cheesecake ice pops. I’ve been making so many popsicles lately my freezer is stuffed full of them. I definitely need a bigger freezer.
This newest version really does taste like cheesecake in ice pop form. They’re creamy and I love the little pops of red from the strawberries. They’re also easy to make with just four ingredients and you can use your blender to make them.
- Cream cheese
- Heavy cream
- Chopped fresh strawberries
Place the cream cheese, cream and sugar in a blender or food processor and process until smooth. The mixture will be thick. Add the strawberries and pulse a few times so some of the chopped strawberries break down, but there are still small chunks. You can also just puree them into the mixture, if you prefer.
- I recommend using fresh fruit and not frozen fruit for this recipe. Frozen fruit has extra water that will change the texture of the popsicles. If you do want to use it, I would thaw the fruit first and thoroughly dry it before adding it to the cheesecake mixture.
- My favorite popsicle mold is Norpro Frozen Ice Pop Maker*. It comes with wooden sticks and when I run out, I buy packs of replacement sticks*.
- The popsicle mixture is pretty thick so I usually spoon it into the molds and then rap the molds on the counter to get the cheesecake to settle into the molds.
- It’s best to freeze the popsicles overnight so they firm when you serve them.
- To unmold, just run the popsicle mold under warm water for a few seconds or follow the manufacturer recommendations if you are using a different kind of molds.
- If want to learn more, I wrote a whole post about homemade popsicles with a bunch of other recipes to try.
Can I use different kinds of fruit?
Yes, pretty much any kind of fruit that goes with cheesecake will work in these popsicles. I recommend sticking with fruit that isn’t really watery, though, because the excess liquid could make the ice pops icy after they freeze. Here are some other fruits you could try:
- Stone fruit like peaches and apricots
More Easy Summer Dessert Recipes
- 5-Minute Mango Sorbet
- No Churn Avocado Ice Cream
- 2-Ingredient Chocolate Mousse
- Japanese Milk Pudding
Strawberry Cheesecake Ice Pops
- 8 oz cream cheese
- 8 oz heavy whipping cream
- sugar to taste about 4 tbsp
- 8-10 strawberries de-stemmed and chopped into small pieces
- Blend cream cheese, whipping cream and sugar in blender until smooth. Batter may become quite thick. Add in chopped berries and blend on low speed until batter just turns uniformly pink and some berry pieces still remain intact.
- Pour batter into ice pop molds. Batter may be thick and not pour in easily. To help it slide down, rap the ice pop molds against counter so that the batter settles down inside molds. Freeze for several hours or overnight to set. Remove according to ice pop mold instructions (mine require running them under water for a few minutes).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.