Why You’ll Love This Recipe

These Strawberry Cheesecake Pops combine all the best parts of cheesecake into a fun, frozen treat. The creamy cheesecake base pairs perfectly with the tartness of fresh strawberries, while the graham cracker crumb topping adds a satisfying crunch. Plus, the option to drizzle white chocolate on top gives these pops a luxurious finish. They are easy to make, require minimal prep time, and are sure to impress guests or serve as a delicious snack for yourself!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup white sugar
1 tsp vanilla extract
8 oz soft cream cheese
1/2 cup sour cream
1/4 cup melted butter
1/2 cup heavy whipping cream
1/2 cup finely crushed graham crackers
1 cup graham cracker crumbs
1 cup crushed fresh or frozen strawberries
1/2 cup granulated sugar
Optional: 1/2 cup white chocolate chips

Kitchen Equipment Needed:

Mixing bowls
Hand mixer or stand mixer
Popsicle molds (or paper cups and popsicle sticks)
Spoon or spatula

Directions

Prepare the Cheesecake Mixture:
In a large bowl, blend the cream cheese until it’s smooth and lump-free. Add the sugar and vanilla extract, stirring until well combined. Mix in the sour cream and heavy whipping cream, continuing to stir until the mixture is smooth. Gently fold in the finely crushed graham crackers.
Prepare the Strawberry Layer:
In a separate bowl, stir together the crushed strawberries and sugar. This will create a simple syrup-like mixture with the strawberries.
Prepare the Graham Cracker Topping:
In another bowl, mix the graham cracker crumbs with the melted butter until it reaches a sandy texture. If you’re using white chocolate, melt it in a microwave-safe bowl or using a double boiler until smooth.
Assemble the Pops:
Spoon the cheesecake mixture into the popsicle molds, leaving a little space at the top. Lightly tap the molds on the counter to remove any air bubbles. If you’re using white chocolate, drizzle it over the cheesecake mixture, then sprinkle the graham cracker crumbs on top for added crunch.
Freeze:
Place the molds in the freezer and let them freeze for no less than 4 hours or until solid.
Serve:
Once frozen, run warm water over the outside of the molds to help release the pops. Gently pull the pops out of the molds and enjoy your delicious, homemade Strawberry Cheesecake Pops!

Servings and Timing

Servings: 8-10 pops
Prep Time: 20 minutes
Total Time: 20 minutes (plus 4 hours freezing time)

Variations

Strawberry Puree: For a stronger strawberry flavor, add strawberry puree directly into the cheesecake mixture for a more vibrant taste.
Chocolate Lovers: If you prefer a chocolatey twist, use dark chocolate chips or drizzle chocolate sauce over the pops instead of the white chocolate chips.
Vegan Option: Use plant-based cream cheese, sour cream, and whipped cream to make these pops dairy-free.

Storage/Reheating

These Strawberry Cheesecake Pops can be stored in the freezer for up to 2 weeks. Keep them in an airtight container or wrapped individually in plastic wrap to prevent freezer burn. Simply take them out and enjoy directly from the freezer—there’s no need for reheating.

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure they are thawed and crushed before using them in the recipe.

2. Can I make these pops without popsicle molds?

Yes! If you don’t have popsicle molds, you can use paper cups and popsicle sticks as an alternative.

3. How long do these pops need to freeze?

Allow at least 4 hours for the pops to fully freeze, but overnight is ideal for the best texture and consistency.

4. Can I use graham cracker crumbs instead of crushed graham crackers?

Yes, you can substitute the finely crushed graham crackers with graham cracker crumbs. Both work equally well for the crust.

5. Can I add other fruit to the pops?

Absolutely! You can mix in other fruits like blueberries or raspberries to the cheesecake mixture or layer them on top of the pops for a mixed berry treat.

6. Can I make these without the graham cracker topping?

Yes, you can skip the graham cracker topping if you prefer. The pops will still be delicious with just the cheesecake and strawberry layers.

7. How do I remove the pops from the molds?

To easily remove the pops from the molds, run warm water over the outside of the molds for a few seconds. This will loosen them up, making it easier to pull them out.

8. How do I store leftover pops?

Store leftover pops in the freezer for up to 2 weeks in an airtight container to keep them fresh.

9. Can I make these pops ahead of time?

Yes, these pops are perfect for making ahead of time. Just prepare and freeze them a day or two before serving.

10. Can I use a different type of cracker for the crust?

Yes, you can substitute graham crackers with other types of cookies like digestive biscuits or shortbread for a unique crust flavor.

Conclusion

These Strawberry Cheesecake Pops are the ultimate frozen treat—creamy, sweet, and full of flavor. With their easy-to-follow steps, you can whip up a batch in no time and enjoy a refreshing dessert that’s perfect for summer days, parties, or any occasion. The combination of cheesecake, strawberries, and graham cracker crust offers the perfect balance of textures and flavors, making them a fun and satisfying treat for everyone. Enjoy!

Strawberry Cheesecake Pops Recipe

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Strawberry Cheesecake Pops are a creamy, refreshing dessert with a cheesecake base, a strawberry layer, and a crunchy graham cracker crust. These frozen pops are perfect for summer or any occasion.

Author: Amy
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes (plus 4 hours freezing time)
Yield: 8-10 pops
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cheesecake Mixture: Blend cream cheese until smooth. Add sugar and vanilla extract, then stir in sour cream and heavy cream until smooth. Gently fold in the crushed graham crackers.
Prepare the Strawberry Layer: Mix crushed strawberries with sugar to create a simple syrup-like mixture.
Prepare the Graham Cracker Topping: Mix graham cracker crumbs with melted butter until a sandy texture is reached. If using white chocolate, melt it in a microwave or over a double boiler until smooth.
Assemble the Pops: Spoon the cheesecake mixture into molds, leaving space at the top. Tap the molds to remove air bubbles. Drizzle melted white chocolate over the mixture and sprinkle with graham cracker crumbs.
Freeze: Place the molds in the freezer for at least 4 hours or until solid.
Serve: Run warm water over the molds to release the pops. Gently pull them free and enjoy!