Strawberry Cheesecake Popsicles

Creamy cheesecake swirled with fresh strawberry puree and frozen into the prettiest pink popsicles your kids have ever seen. ♡

These taste like actual strawberry cheesecake on a stick. The cream cheese and yogurt base is rich and tangy, the strawberry swirl adds natural sweetness and that gorgeous pink color. Kids think they are getting a fancy ice cream bar but you know they are mostly eating yogurt and fruit.

Kids love pouring the layers and watching the pink and white swirl together. Let’s make it together.

Ingredients

Strawberry Cheesecake Popsicles

• 1 cup fresh strawberries, hulled
• 4 oz cream cheese, softened
• 1 cup Greek yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons graham cracker crumbs

Optional add-ins:

• Diced strawberry pieces in the molds
• White chocolate drizzle after unmolding
• Crushed graham crackers pressed onto the outside

How to Make Strawberry Cheesecake Popsicles

1. Blend. Puree the strawberries in a blender until smooth. Set aside in a small bowl. You should have about 1/2 cup of puree.
2. Mix. In another bowl, beat the softened cream cheese until smooth. Add Greek yogurt, honey, and vanilla. Mix until creamy and well combined with no lumps.
3. Layer. Spoon alternating layers of the cheesecake mixture and strawberry puree into popsicle molds. Use a skewer or chopstick to gently swirl the layers together for that marbled look.
4. Top. Sprinkle a pinch of graham cracker crumbs into each mold on top before inserting the sticks. This gives you that cheesecake crust flavor in every bite.
5. Freeze. Insert popsicle sticks and freeze for at least 4 hours or overnight until completely solid. Run the mold under warm water for 10 seconds to release.

Tips

• Soften the cream cheese fully before mixing or you will get lumps in the cheesecake base.
• Do not over-swirl. Two or three passes with a skewer gives you the prettiest marble effect. Too much swirling turns it all pink.
• Let kids spoon the layers into the molds. They love watching the pink and white alternate.
• Run the molds under warm water for just 10 seconds. Too long and the outside starts to melt.
• These keep in the freezer for up to 2 weeks. Wrap individually in plastic once unmolded for grab-and-go snacks.

Variations

• Blueberry Cheesecake: Swap strawberries for blueberry puree for a gorgeous purple swirl.
• Cookies and Cream: Skip the fruit and fold crushed Oreos into the cheesecake base.
• Mango Cheesecake: Use mango puree instead of strawberry for a tropical version.
• Chocolate Cheesecake: Add cocoa powder to the cheesecake base and swirl with the strawberry.
• Graham Cracker Dipped: After unmolding, dip the bottom half in melted white chocolate and roll in crushed graham crackers.

FAQ

Strawberry Cheesecake Popsicles

Creamy cheesecake popsicles swirled with fresh strawberry puree and topped with graham cracker crumbs.

Print Recipe Pin Recipe

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 cup fresh strawberries
• 4 oz cream cheese softened
• 1 cup Greek yogurt
• 3 tbsp honey
• 1 tsp vanilla
• 2 tbsp graham cracker crumbs

Method

 

1. Blend. Puree strawberries until smooth.
2. Mix. Beat cream cheese, add yogurt, honey, vanilla until creamy.
3. Layer. Alternate cheesecake and strawberry in molds, swirl gently.
4. Top. Add graham cracker crumbs, insert sticks.
5. Freeze. At least 4 hours until solid.

Notes

Soften cream cheese fully to avoid lumps.
Run molds under warm water 10 seconds to release.

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