Strawberry Cheesecake Pops

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Strawberry Cheesecake Pops Recipe

Photo: Jason Varney; Styling: Claire Spollen

From the land of cream cheese comes this frosty twist on cheesecake.

Serves 6 (serving size: 1 ice pop)


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1 (5-ounce) can evaporated low-fat milk
1/4 cup sugar
3 ounces 1/3-less-fat cream cheese, softened
1/4 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract
3 tablespoons light-colored corn syrup
1 teaspoon lemon juice
10 ounce strawberries, hulled
1/4 cup graham cracker crumbs


Hands-on: 10 Minutes
Total: 4 Hours

1. Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.

2. Place corn syrup, juice, and berries in a blender; process until smooth. Divide half of cream cheese mixture among 6 (4-ounce) ice-pop molds. Top with strawberry mixture, followed by remaining cream cheese mixture. Stir slightly with a skewer. Freeze 4 hours or until solid.

3. Unmold ice pops; dip tips in graham cracker crumbs.

Created date

April 2015

Nutritional Information

Calories 154
Fat 4.1 g
Satfat 1.9 g
Monofat 1 g
Polyfat 0.3 g
Protein 4 g
Carbohydrate 26 g
Fiber 1 g
Cholesterol 14 mg
Iron 0.0 mg
Sodium 101 mg
Calcium 91 mg