Low-Carb Strawberry Cheesecake Popsicles
Keto strawberry cheesecake popsicles are the best refreshing treat!
Attention, cheesecake fans!
Celebrate sunny weather with these lusciously satisfying strawberry cheesecake popsicles! Enjoy all the flavors of cheesecake with every creamy, dreamy bite. And not only are these low-carb cheesecake popsicles delicious, but they are also simple to make. Summer never tasted better!
For more sweet treats like this, be sure to bookmark our keto dessert recipes page.
The batter is bowl-lickin’ good!
Oh, my! The first time I made these keto strawberry cheesecake popsicles, I debated just eating the batter and skipping the popsicles altogether! 😆 It’s THAT good! But trust me, once frozen, every frosty bite literally melts into cheesecake heaven in your mouth.
Hip recipe tips for making these strawberry cheesecake popsicles:
- If you don’t want to use the Dixie cup method, try these Lekue Stackable Molds. The awesome stacked design saves room in your freezer.
- Trim down your macros by dividing them into six servings rather than four (you can check out this set of popsicle molds that’s meant for six popsicles).
- Swap or skip the berries if you’d like! Try this recipe with raspberries or blackberries as another alternative. The sweetened cheesecake filling is scrumptious on its own if you want to avoid any of the sugars from the fruit.
- Let it thaw—I definitely think these pops are best when they’ve had a chance to soften a bit before eating. Just set the Dixie cup on the counter for 5-10 minutes, then dig in!
- I keep extra Dixie cups on hand for leftovers. Sometimes I only eat half, and then I slip the leftover popsicle into a dixie cup, pop it back in the freezer, and save it for later.
Low-Carb Strawberry Cheesecake Popsicles
yield: 4 SERVINGS
prep time: 15 MINUTES
total time: 15 MINUTES
Popsicles have never been so satisfying! (Please note that the recipe requires an additional 4+ hours for freezing before popsicles are ready to eat.)
Ingredients
For the recipe:
- 1 cup heavy whipping cream
- 8 oz. block cream cheese, softened (1 cup)
- 1 teaspoon vanilla extract
- 1/2 cup confectioners erythritol (or less if you don't like it quite so sweet))
- 1 cup strawberries, quartered and thinly sliced, divided
- plus 2 tablespoons strawberries, quartered and thinly sliced, *optional for garnish
Additional items needed:
Directions
1
Using a blender or food processor, whip heavy cream until soft peaks form (careful not to over-blend, or it will turn to butter). Then add cream cheese (I break it up into several chunks when adding to the blender), vanilla extract, and erythritol. Blend until combined.
2
Scoop about two-thirds of the mixture out of the blender and into a bowl. Gently fold 1/2 cup of the strawberries into the cheesecake mixture that you removed. Set aside.
3
Add the remaining 1/2 cup strawberries into the blender with the leftover mixture. Pulse until it starts to turn pink, but not so long that you no longer see bits of strawberry (you want to see light pink with flecks of strawberry pieces). Set aside.
4
Arrange Dixie cups in a small square pan/container to make transporting to the freezer easy OR grab your popsicle molds. For an extra pretty popsicle, divide the optional 2 tablespoons of strawberries pieces between each cup's bottom. This step is not necessary, but I love the added color that it brings to the top of each popsicle.
5
Add the pink mixture from the blender into the dixie cups, followed by the white cheesecake/strawberry batter. Tap each cup to help level out the batter. Place in the freezer for 30 minutes, then add popsicle sticks to the center of each cup.
6
Freeze for at least 4 hours or until frozen through. When ready to eat, tear off the Dixie cup and enjoy! For best results, I recommend eating the frozen popsicles within one month. Be sure to place in a sealed container or in a freezer-friendly storage bag.
Nutrition Information
Yield: 4 servings, Serving Size: 1 popsicle
Amount Per Serving:
419 Calories | 41.1g Fat | 26.5g Total Carbs | 0.9g Fiber | 6.3g Sugar | 18.5g Sugar Alcohol | 5.5g Protein | 7.2g Net Carbs
Kids love them, too!
Even my picky kiddos enjoy these yummy cheesecake popsicles. Another fun idea is using mini Dixie cups and 4 1/2″ popsicle sticks to make half-serving popsicles. Perfect for the kiddos, and GREAT for portion control!!
These look great! Going to try it with blueberries & blackberries, too. I’m a chocolate/peanut butter fan. My mom gave me some powdered peanut butter. I may try leaving out the strawberries and mixing in some powdered peanut butter. Maybe melt some low carb chocolate chips and coat the inside of the cup & chill it before putting the filling & stick in it. My grandchildren bought ice cream drumsticks at the pool this week and it reminded me of what a treat it was when I was a little girl to walk to the local grocery store/post office and by a drumstick on a hot summer day. I may see if I can turn this into one. So many things you can do with this!
Buy not by. Should have proofread that one a little closer! 😂😂😂
Those ideas sure sound yummy! 😋 Thanks so much for taking the time to share with us, Jackie!
Love these, fr9zen cheesecake! Will do again! Thank you
So glad you liked them!
These were delicious!!
Hi Christy! So wonderful to hear🥰 Thank you for letting us know!
Looks so good. I think I will make them for our party tomorrow.
Yay! Enjoy the treats, Diane!
I made some with raspberries and it was yummy. Don’t normally like raspberries, but they were so perfect for the recipe.
Sounds delicious! Thanks for sharing, Brenda! Good to know the raspberry version was yummy!
I just made these. But instead of pops, I used mini springform pans and made an almond flour crust. I put the batter on top and put in the refrigerator over night. I can say they were so easy to make and the batter is yummy.
What a great idea! It sounds almost like an ice cream cake the way you made it.