Too hot to turn on the oven? These strawberry cheesecake pops are your new summer hero.
They are creamy, cool, and bursting with fresh berries. Your whole family will love this refreshing frozen treat on a sunny day.
Why You’ll Love These Strawberry Cheesecake Pops
You will love how simple these are to make. There is no baking required for this dessert. It is a great way to use fresh summer berries.
This recipe is very budget-friendly too. It uses simple pantry staples you likely have. These pops are perfect for kids to grab and enjoy.
Simple Method
You just mix, fill, and freeze. It is that simple. Even beginners can master this easy frozen dessert quickly.
We use a few shortcuts to keep it fast. You will have a fancy treat ready for the freezer in minutes. Just be patient while they set!
Ingredients You’ll Need
These pops use fresh fruit and creamy staples for the best summer flavor.
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup fresh strawberries, pureed
- 1/2 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
Step-by-Step
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Mix in the vanilla extract and strawberry puree until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the strawberry cream cheese mixture.
- In a small bowl, combine graham cracker crumbs and melted butter.
- Distribute the cheesecake mixture into popsicle molds, leaving 1/2 inch of space at the top.
- Top each mold with the graham cracker crumb mixture, pressing down gently.
- Insert popsicle sticks into each mold and freeze for at least 4 hours or until solid.
- To unmold, run the outside of the molds under warm water for 10 seconds and gently pull the pops out.
Best Ways to Enjoy It
Serve these on a hot afternoon for a cool snack. They are perfect for backyard play dates. Pair them with a cold glass of lemonade.
Set them out at your next summer BBQ. They are a guaranteed crowd-pleaser for all ages. Enjoy them before they melt!
Keep It Fresh
Keep these in the freezer until you are ready. They stay fresh for up to two weeks. Store them in an airtight container once frozen solid.
This makes them a great make-ahead dessert. You can prep them days before a party. Just grab and go when needed.
Recipe Tips
- Use very ripe berries for the sweetest flavor.
- Don’t skip softening the cream cheese first.
- This prevents lumps in your creamy cheesecake base.
- Whip the cream until it is very stiff.
- Tap the molds on the counter to remove air.
- Add a few fresh berry chunks for texture.
- Use warm water to help the pops slide out.
Ways to Switch It Up
- Swap strawberries for fresh summer raspberries.
- Use chocolate cookies for the crust instead.
- Add a few mini chocolate chips to the mix.
- Try a dairy-free cream cheese for a vegan option.
Common Questions
Can I use frozen strawberries?
Yes, you can use frozen berries. Just make sure to thaw them completely first. Drain any extra liquid before you puree them.
How long do they take to freeze?
They usually need at least four hours. For the best results, freeze them overnight. This ensures the crust stays attached to the pop.
What if I don’t have popsicle molds?
You can use small paper cups instead. Just peel the paper away when they are frozen. It works perfectly for a budget-friendly hack.
I hope these bright pops make your summer even sweeter. Give them a try on the next hot day. Happy freezing!
— Lidia
No Bake Strawberry Cheesecake Pops
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup fresh strawberries, pureed
- 1/2 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Mix in the vanilla extract and strawberry puree until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the strawberry cream cheese mixture.
- In a small bowl, combine graham cracker crumbs and melted butter.
- Distribute the cheesecake mixture into popsicle molds, leaving 1/2 inch of space at the top.
- Top each mold with the graham cracker crumb mixture, pressing down gently.
- Insert popsicle sticks into each mold and freeze for at least 4 hours or until solid.
- To unmold, run the outside of the molds under warm water for 10 seconds and gently pull the pops out.
