Creamy strawberry cheesecake popsicles are filled with a balsamic strawberry puree and a sweet/salty almond crumble. A match made in heaven!
Creamy Strawberry Cheesecake Popsicles
If you love summer, strawberries, and cheesecake: this recipe is for you. I love popsicles and I love summer. So naturally I really love popsicles in the summertime. These cheesecake popsicles are the perfect sweet dessert for any occasion.
Not only do Noah and I love these popsicles, but our son loves them too. Moms: this could be the perfect way to sneak some fruits and yogurt into their day 🙂
This recipe doesn’t really need a whole lot of introduction, it’s pretty self-explanatory. I hope you all love them!
Creamy Strawberry Cheesecake Popsicles
Creamy strawberry cheesecake popsicles are filled with a balsamic strawberry puree and a sweet/salty almond crumble. A match made in heaven!
Servings: 6 popsicles
Ingredients
- 2 cups strawberries hulled and halved
- 2 Tbsp balsamic vinegar (optional)
- 1/4 cup almond meal/almond flour
- 1/4 cup graham cracker crumbs
- 2 Tbsp light brown sugar
- 1/4 tsp kosher salt
- 1 Tbsp unsalted butter melted
- 4 oz cream cheese at room temperature
- 1/2 cup powdered sugar
- 1/2 cup vanilla Greek yogurt
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream
- 2 Tbsp granulated sugar
Instructions
- Preheat oven to 375°F. Spread the strawberries out on a parchment paper-lined baking sheet. Drizzle with vinegar, if using, and toss to evenly coat the berries. Spread back out into an even layer. Roast 10 minutes or until the berries are slightly softened.
- Meanwhile, combine the almond meal, graham cracker crumbs, brown sugar, and salt in a bowl. Stir in the butter until the mixture resembles crumbs of all different shapes and sizes.
- In a separate bowl beat the cream cheese with a hand mixer or whisk on high speed for about 3 minutes. Add the powdered sugar, and beat for an additional 1 minute.
- Beat in the yogurt and vanilla until combined. Add the heavy cream, and beat on high speed for about 3 minutes, or until the mixture is light and fluffy.
- When the strawberries have finished cooling, transfer them to a blender or food processor. Add granulated sugar and pulse until smooth.
- We're going to assemble the popsicles. I used a silicone popsicle mold, but use whatever you have! Spoon about 1 to 2 Tbsp of the cream cheese mixture into the bottom of the molds.
- Next, add the strawberry mixture to fill the molds up to about halfway. Add about 1 tsp of the almond crumbles. Use a skewer or a knife to gently stir everything together in each mold.
- Repeat this process, finishing with the almond crumble.
- Freeze the popsicles for 1 hour. Remove them from the freezer and insert the popsicle sticks into each mold. Freeze for at least an additional 4 hours.
- To unmold the popsicles, I like to run the outsides under hot water to make them easier to come out.
