Rating: 5 stars
4 Ratings
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From the land of cream cheese comes this frosty twist on cheesecake.

Recipe by Cooking Light June 2015


Credit: Jason Varney; Styling: Claire Spollen

Recipe Summary

10 mins
4 hrs
Serves 6 (serving size: 1 ice pop)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

154 calories; fat 4.1g; saturated fat 1.9g; mono fat 1g; poly fat 0.3g; protein 4g; carbohydrates 26g; fiber 1g; cholesterol 14mg; sodium 101mg; calcium 91mg.