Description
Strawberry Swirl Cheesecake Ice Pops are a creamy and refreshing frozen treat perfect for summer. These luscious pops combine sweet strawberry syrup with a rich cheesecake blend, swirled together for a beautiful marbled effect. Made with cream cheese, Greek yogurt, and honey, they offer a deliciously tangy and naturally sweet flavor in every bite.
Ingredients
Scale
Strawberry Syrup
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
Cheesecake Mixture
- 8 ounces cream cheese, softened
- ½ cup plain Greek yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Make Strawberry Syrup: In a small saucepan over medium heat, combine the strawberries and sugar. Cook for 5–7 minutes, stirring occasionally, until the strawberries break down and become syrupy. Mash slightly with a fork and then set aside to cool completely.
- Prepare Cheesecake Mixture: In a blender, combine the softened cream cheese, Greek yogurt, honey or maple syrup, vanilla extract, and whole milk. Blend until smooth and creamy, ensuring there are no lumps for a silky texture.
- Assemble Ice Pops: Spoon a small amount of the cooled strawberry syrup into the bottom of each ice pop mold. Add a layer of the cheesecake mixture on top, then alternate between strawberry and cheesecake layers, filling the molds. Use a skewer or knife to gently swirl the mixtures together, creating a marbled effect.
- Freeze: Insert the ice pop sticks and place the molds in the freezer. Freeze for at least 6 hours or until the pops are completely solid.
- Unmold and Serve: To easily remove the pops from their molds, run the molds under warm water for a few seconds. Gently pull out the pops and enjoy immediately.
Notes
- You can use frozen strawberries instead of fresh if fresh aren’t available; just thaw them before cooking.
- For an added crunch and texture, sprinkle crushed graham crackers into the molds between layers or just before serving.
