I hesitate a little to call these popsicles, just because they are so unbelievably smooth and creamy, more like ice cream. If you like strawberry cheesecake then run, don’t walk, to your kitchen right now and whip up some of these crazy easy and delicious strawberry cream cheese popsicles. These bad boys will definitely be my new summer love.
The beauty of this cheesecake popsicle recipe is that not only does it require only a few simple ingredients, but you can totally get all experimental with it and try different fruits like blueberry cheesecake, cherry cheesecake or better yet, chocolate cheesecake (sweet baby jesus). I’ve made just about every flavor under the sun and I love them all. I really don’t have a favorite which is rare. Peach & banana is my next flavor to try. Can’t wait!
You can also place the mixture in those tiny ice cube trays and have strawberry cheesecake bites. Sprinkle on some crushed graham cracker crumbs if you wanna be all fancy. Although they are so fun and cute to eat that way in bite-size pieces, let me warn you, you’ll be getting a few of them each time you open the freezer so this can be dangerous.
The popsicles can be removed from the molds, wrapped individually in freezer wrap and stored in a freezer-safe container if you’re interested in making up a bunch of flavors at one time. When I do this I usually use those small, narrow dixie cups and wooden popsicles sticks. That way I can knock it all out at once.
Although it looks really cool to have a layer of graham cracker crumbs on the bottom, I find it be kinda messy when eating it so usually skip that step.
Watch me make these strawberry cheesecake popsicles from start to finish!!
- 1¾ cups strawberries, diced
- 1 Tablespoon water
- 1-3 Tablespoons sugar (depending on how sweet the strawberries already are)
- 4-6 oz cream cheese, softened
- ¾ cup sweetened condensed milk
- ¼ cup milk (I used almond milk)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- In a saucepan, over medium heat add water, strawberries, sugar.
- Cook until strawberries are soft enough to completely mash with a potato masher or fork.
- Taste and add more sugar if needed. It should be sweet yet still have a little natural tartness.
- Removed mashed strawberries from heat and let cool.
- Place strawberry mixture in a blender and blend until completely pureed.
- Refrigerate until cold.
- In a large bowl cream together cream cheese, sweetened condensed milk, milk, lemon juice and vanilla extract (if using).
- Layer the mixture into popsicle molds. Starting with a little bit of the strawberry mixture or any way you desire.
- Use a wooden skewer to swirl the mixture if desired.
- Freeze overnight.
- Run popsicle mold under warm water to release the frozen popsicles.