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Strawberry cheesecake popsicles with graham crumbles on top, arranged in a bowl and on a metal tray
No-Bake Treats · Low-Calorie Desserts

Strawberry Cheesecake Popsicles

August 16, 2026 Total time: 6 hrs 15 min Makes: 6 popsicles

These taste like the inside of a strawberry cheesecake, minus the crust and minus most of the sugar and fat. The cream cheese and yogurt combo sets up rich and tangy, and the swirled strawberry puree gives every bite a burst of real fruit.

They're the popsicle I make when it's hot out and I want something that feels more like dessert than a plain fruit pop. Six of these in the freezer means there's always one ready to grab.

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Strawberry Cheesecake Popsicles

A creamy cheesecake base swirled with real strawberry puree, frozen on a stick, minus the crust and minus most of the sugar and fat.

Prep 15 min
Cook No cook
Total 6 hrs 15 min
Yield 6 popsicles

Ingredients

  • 4 oz reduced-fat cream cheese, softened
  • 1 cup plain nonfat Greek yogurt
  • 2 to 3 tablespoons allulose or monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled
  • 1 tablespoon allulose or monk fruit sweetener, for the strawberries
  • pinch of salt

Instructions

  1. Puree the strawberries with the 1 tablespoon of sweetener in a blender until smooth. Set aside.
  2. In a separate bowl, beat the softened cream cheese until smooth, then whisk in the Greek yogurt, remaining sweetener, vanilla, and salt until fully combined, this is your cheesecake layer.
  3. Spoon the cheesecake mixture and strawberry puree into popsicle molds in alternating spoonfuls.
  4. Run a butter knife or skewer through each mold a couple of times to swirl the two layers together, don't overmix, you want visible ribbons.
  5. Insert popsicle sticks and freeze for at least 6 hours, or until completely solid.
  6. Run the outside of the molds under warm water for a few seconds to release the popsicles.

Nutrition (approximate, per serving)

Calories70
Fat3g
Carbs6g
Fiber1g
Sugar4g
Protein4g

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Make sure the cream cheese is fully softened before mixing, or you'll end up with small lumps in the cheesecake layer.
  • Frozen strawberries work too, just thaw and drain off excess liquid first so the puree isn't watery.
  • If you don't have popsicle molds, small paper cups with a wooden stick worked into the center once partially frozen do the job.

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