These strawberry cheesecake popsicles blend cream cheese, fresh strawberries, and Greek yogurt into a creamy pink pop, then finish it with a buttery graham cracker crust on the bottom.
The recipe makes 6 popsicles. Hands on time is about 30 minutes and the freezer does the rest, for about 4 hours 30 minutes in total. The pops taste like a slice of strawberry cheesecake in frozen form.
Table of Contents
Why This Strawberry Cheesecake Popsicles Recipe Works
Cream cheese gives the filling its tangy cheesecake flavor, while the yogurt and milk keep it light enough to bite through when frozen. Strawberries add color and a fresh fruit taste.
The graham cracker crust is pressed in last, so when you unmold each pop the crumbs become a crunchy base, just like a cheesecake crust.
Ingredients for Strawberry Cheesecake Popsicles
- 1/2 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 2 cups strawberries, hulled and halved, fresh or thawed frozen
- 1/2 cup powdered sugar
- 1/3 cup milk
- 1/4 cup plain Greek yogurt
Graham cracker crumbs. Crush whole crackers in a zip bag with a rolling pin, or use store bought crumbs.
Melted butter. It binds the crumbs so they hold together when pressed onto the pops.
Cream cheese. Use full fat, softened cream cheese so it blends smoothly without lumps.
Strawberries. Ripe berries give the ideal flavor. Thawed frozen berries work too, but drain off excess juice first.
Powdered sugar. It dissolves instantly into the filling, so the pops stay smooth instead of gritty.
Milk and Greek yogurt. They thin the filling so it pours easily and adds a little tang.
How to Make Strawberry Cheesecake Popsicles
1. Make the crust. Stir the graham cracker crumbs and melted butter together in a small bowl until the mixture looks like wet sand.
2. Blend the filling. Blend the cream cheese, strawberries, powdered sugar, milk, and yogurt in a food processor or blender until completely smooth.
3. Fill the molds. Pour the filling into 6 popsicle molds, leaving about 1 inch of space at the top for the crust.
4. Add the crust. Spoon the crumb mixture on top of each pop and press it down gently with your fingertips.
5. Start freezing. Cover the molds and freeze for 1 hour, then push a popsicle stick into the center of each mold.
6. Freeze solid. Freeze for at least 3 more hours, until the pops are completely firm.
7. Unmold. Run warm water over the outside of each mold for 10 seconds, then pull the pop out by the stick.
How to Serve Strawberry Cheesecake Popsicles
Serve the pops straight from the freezer with the crust side up for a crunchy first bite. They make a fun finish after a summer cookout alongside strawberry cheesecake nachos, no bake strawberry crunch cheesecake, chocolate covered strawberry cheesecake, or a bowl of strawberry sponge dessert.
How to Store and Reheat Strawberry Cheesecake Popsicles
Wrap each unmolded pop in plastic wrap and store them in a freezer bag for up to 1 month. The crust softens slightly the longer it sits, so the pops are ideal in the first 2 weeks. Keep the pops frozen until you are ready to serve them.
Tips and Variations for Strawberry Cheesecake Popsicles
Soften the cream cheese. Cold cream cheese leaves small lumps. Let it sit out for 30 minutes before blending.
Blend until silky. Scrape down the sides once so no cream cheese lumps remain.
Leave room for the crust. About 1 inch at the top is enough for the crumb layer and a bit of expansion.
Insert sticks later. Waiting 1 hour keeps the sticks centered and keeps the crust from sliding off.
Use dairy free alternatives. Plant based cream cheese and yogurt work in the same amounts.
Dip the bottoms. Dip the crumb ends in melted white chocolate for an extra layer of crunch.
Use cups instead. Small paper cups work if you do not have molds. Cover with foil and push the sticks through.
Check storage tips. For general guidance on storing dairy foods, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Strawberry Cheesecake Popsicles
Can I use frozen berries in strawberry cheesecake popsicles?
Yes. Thaw them first and drain off the extra juice so the filling stays thick and creamy.
How do I get the crust to stay on strawberry cheesecake popsicles?
Press the crumbs down firmly onto the filling, and wait 1 hour before adding the sticks so the layer starts to set.
Can I make strawberry cheesecake popsicles dairy free?
Yes. Use plant based cream cheese and yogurt in the same amounts and a plant based butter for the crust.
How long do they take to freeze?
Plan on at least 4 hours total. They are firmest after a full overnight freeze.
Can I use other fruit?
Blueberries, raspberries, or peaches work with the same amounts and make a different flavor.
Strawberry Cheesecake Popsicles
Equipment
- food processor or blender
- popsicle molds with sticks
- Small bowl
- Measuring cups
Ingredients
Main Ingredients
- ½ cup graham cracker crumbs
- 2 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 2 cup strawberries hulled and halved
- ½ cup powdered sugar
- ⅓ cup milk
- ¼ cup plain Greek yogurt
Instructions
Cooking
- Combine crust. Mix the crumbs with melted butter until they clump. Puree. Blend the cream cheese, strawberries, sugar, milk, and yogurt until smooth.
- Pour. Fill 6 molds, leaving 1 inch at the top.
- Top. Press the crumb mixture onto each mold.
- Set. Freeze 1 hour, then insert sticks.
- Freeze. Keep frozen at least 3 more hours until solid.
- Release. Run warm water over the molds briefly and pull the pops free.
