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Strawberry Cheesecake Smoothie Pops

EF Egg-Free GF Gluten-free NF Nut-free VG Vegetarian
10 Minutes
0 /5
2 Comments
Jump to Recipe
Jessica Beacom
By: Jessica Beacom Posted: 7/21/20

This post may contain affiliate links. Please read our disclosure policy.

Nothing gives off those summer vibes quite like a popsicle, right? Cold, sweet, and refreshing these Strawberry Cheesecake Smoothie Pops just beg to be enjoyed in a hammock or by the pool. Bonus points for the fact that they’re a naturally good source of protein.

Strawberry Cheesecake Smoothie Pops Ready to Serve

Start the Day or End the Day in a Sweet Way

Before you think I’m crazy for suggesting you have a popsicle for breakfast, hear me out! These Strawberry Cheesecake Smoothie Pops are super nutrient-dense, lower in sugar than store-bought popsicles, and a good source of protein, calcium, and vitamin C so why not start the day with one?

They’re also great for a midday snack or as a healthy after-dinner treat. And they’re budget-friendly and fun to make. What’s not to love?

Strawberry Cheesecake Smoothie Pops Ready to Serve

This post contains affiliate links that will not change your price but will share some commission.

Ingredients for Strawberry Cheesecake Smoothie Pops

  • Vanilla yogurt – Vanilla yogurt lends these pops a little sweetness from the added sugar but if you’re avoiding refined sugar you can substitute plain yogurt and add a little honey to taste along with a few drops of pure vanilla extract
  • Cottage cheese – Cottage cheese is a great source of protein which helps you feel more satisfied and it gives these pops a little of that distinctive tang that you find in cheesecake
  • Frozen strawberries – Frozen raspberries, blueberries, or blackberries will also work
  • Milk of choice
  • Flax meal – Adds a little fiber but if you don’t have it, don’t sweat it. Flax meal is also known as ground flax seed
  • Ice
  • Graham crackers – It wouldn’t be cheesecake without a graham cracker crust of some sort. We used this brand  of gluten-free graham crackers and love how crunchy they are
Strawberry Cheesecake Smoothie Pops Ready to Serve

Equipment You’ll Need

  • Blender
  • Popsicle mold – We love this soft silicone mold and this rigid plastic mold because the pops are easy to remove and it has a lid to keep the sticks in place until the pops are frozen. These molds are also a good option if you want reusable sticks.
  • Wooden popsicle sticks (if your pop molds don’t have built-in sticks like these)
  • Aluminum foil to cover the top of your popsicle mold if they don’t have a cover (this keeps the sticks from falling over)

How to Make Strawberry Cheesecake Smoothie Pops

These pops are really simple to make. In fact, if you can make a smoothie – you can make these!

Start by adding all of the smoothie ingredients (minus the crushed graham cracker) to a blender. Blend until smooth, stopping to scrape down the sides of the blender container once or twice if your blender doesn’t have a tamper.

  • Strawberry Cheesecake Smoothie Pops Getting Ready to Blend
  • Strawberry Cheesecake Smoothie Pops Ingredients ready to blend
  • Strawberry Cheesecake Smoothie Pops Ingredients Added to the Blender

Next, pulse half of the crushed graham cracker crumbs into the smoothie. At this point, the smoothie is ready to enjoy but if you want to make freezer pops, resist the urge to slurp it all up right now!

  • Strawberry Cheesecake Smoothie Pops Getting Blended
  • Strawberry Cheesecake Smoothie Pops Crumble Added and Ready to Blend

Then pour (or spoon) the smoothie mixture into freezer pop molds filling them about ½ inch from the top of the mold. Sprinkle with the remaining graham cracker crumbs then snap the lid in place (if yours has a lid – if not, place a sheet of foil over the top of the mold and crimp the edges to keep it in place before poking the sticks through) and insert a stick before transferring them to the freezer. 

Allow pops to freeze completely (about 4-5 hours) before enjoying or removing them from the molds and transferring them to a freezer-safe container.

Strawberry Cheesecake Smoothie Pops Poured into Popsicle Mold

Reasons to Make Strawberry Cheesecake Smoothie Pops

  • Naturally good source of protein and calcium
  • Great for breakfast, a snack, or a healthy dessert
  • Kids love them!
  • Budget-friendly
  • You’re the cool parent or caregiver who hands out popsicles for breakfast 😉
Strawberry Cheesecake Smoothie Pops With a Bite Taken Out

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Strawberry Cheesecake Smoothie Pops Ready to Serve
Recipe
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Strawberry Cheesecake Smoothie Pops

Prep: 10 MinutesTotal: 10 Minutes
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Servings: Serves 6

Ingredients

  • ¾ cup (6 ounces) vanilla yogurt
  • ¾ cup cottage cheese
  • 12–14 frozen strawberries (about 2 cups) 
  • ¼ – ½ cup milk of choice (the amount used will depend on your blender) 
  • 1 Tbsp. flax meal
  • 1 cup ice
  • 2 sheets graham crackers, crushed (gluten-free if needed)

Instructions

  1. Add yogurt, cottage cheese, strawberries, milk, flax meal, and ice to a blender. Blend until smooth. 
  2. Stir (or pulse) half of the graham cracker crumbs into the smoothie, reserving half for later.
  3.  Pour the smoothie into freezer pop molds to about ½ inch from the top. Divide the remaining graham cracker crumbs among each pop. Place the cover on the mold(s) or cover with a sheet of foil if your mold(s) do not have a cover and insert a wooden stick into each pop. 
  4. Transfer mold(s) to the freezer and allow to freeze for at least 4 hours or until solid.

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Nutrition Information

  • Serving Size: 1 Pop (made with full-fat dairy)
  • Calories: 95
  • Fat: 3g
  • (Sat Fat: 2g)
  • Sodium: 35mg
  • Carbohydrate: 12g
  • (Fiber: 4g
  • Sugar: 7g)
  • Protein: 7g

Dietary

Egg-FreeGluten-freeNut-freeVegetarian
© The Real Food Dietitians
Recipe By: Jessica Beacom

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Jessica Beacom

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She's been raising backyard chickens for over a decade. When she's not in the kitchen you'll find her mountain biking, gravel cycling, telemark skiing, and camping.

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  1. AvatarDeAnn says

    Posted on 8/30/20 at 7:38 pm

    What will be the difference if made without the ice? Or is there an alternative way of doing it. My blender cannot handle ice.

    Reply
    • Jessica BeacomJessica Beacom says

      Posted on 8/31/20 at 2:06 pm

      You can skip the ice. They’ll take a little longer to freeze but will still turn out great.

      Reply

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