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Low-Carb Strawberry Cheesecake Popsicles

Low-Carb Strawberry Cheesecake Popsicles

yield: 4 SERVINGS

prep time: 15 MINUTES

total time: 15 MINUTES

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 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 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 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 ziplock bag.

Nutritional Information

Yield: 4 servings, Serving Size: 1 popsicle
Amount Per Serving: Calories: 421, Total Carbohydrates: 25g, Fiber: 1g, Sugar Alcohols: 18g, Net Carbohydrates: 6g, Total Fat: 40g, Protein: 5g

Brought to you by Hip2Keto.
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4 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.8 / 14 ratings
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a strawberry cheesecake popsicle with a bite taken out

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 keto dessert recipes, be sure to bookmark this page.

yummy strawberry cheesecake batter alongside fresh strawberries

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 all together! ๐Ÿ˜† It’s THAT good! But trust me, once frozen, every frosty bite literally melts into cheesecake heaven in your mouth.

strawberry cheesecake popsicle mix in blender

spooning in strawberry cheesecake popsicle mix into dixie cups

a dixie cup being torn off a strawberry cheesecake popsicle

little boy eating keto cheesecake popsicle


Print

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 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 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 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 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 ziplock bag.

Nutritional Information

Yield: 4 servings, Serving Size: 1 popsicle
Amount Per Serving: Calories: 421, Total Carbohydrates: 25g, Fiber: 1g, Sugar Alcohols: 18g, Net Carbohydrates: 6g, Total Fat: 40g, Protein: 5g

Brought to you by Hip2Keto.

a hand holding a keto strawberry cheesecake popsicle

Here are a few recipe tips to keep in mind when making these strawberry cheesecake popsicles:

  • Trim down your macros by dividing into six servings rather than four (many popsicle molds are set up for six popsicles).
  • Swap or skip the berries if you’d like! Try out this recipe with raspberries or blackberries. That said, the sweetened cheesecake filling is scrumptious on its own if you want to avoid any of the sugars from the fruit.
  • Let it thawโ€”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 back in the freezer, and save for later.

keto strawberry cheesecake popsicles in mold

Kids love them, too!

Even my picky kiddos enjoy these yummy cheesecake popsicles.

a young girl licking a keto strawberry cheesecake popsicle

FUN IDEAโ€”Use mini dixie cups and 4 1/2″ popsicle sticks to make half serving popsicles. Perfect for the kiddos! Moreover, GREAT for portion control!!


For another berry-inspired recipe, try this very berry keto jam!

Join The Discussion

Comments 4

  1. Jackie Moales

    These look great! Going to try it with blueberries & blackberries, too. Iโ€™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!

    • Jackie Moales

      Buy not by. Should have proofread that one a little closer! ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

    • Amber (Hip Sidekick)

      Those ideas sure sound yummy! ๐Ÿ˜‹ Thanks so much for taking the time to share with us, Jackie!

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