Turn cheesecake into a portable frozen treat. These strawberry cheesecake popsicles take inspiration from the Good Humor strawberry shortcake bars.
Sometimes a name just doesn’t do the product justice. While I decided to call these treats strawberry cheesecake popsicles, my husbands thinks they should be renamed strawberry shortcake frozen bars.
These strawberry cheesecake popsicles surprisingly taste quite similar to the bars by Good Humor.
The success of this roasted banana cheesecake ice cream led to the exploration of other frozen cheesecake treats.
Recommended Equipment and Alternatives
I use this plastic popsicle mold. It’s the same one photographed above. However, there are plenty of other options available.
The post for these almond mocha ice cream bars show you how to make ice cream bars without a mold! Simply use a rimmed baking sheet tray.
Crunchy Crumb Coating
Pulse together graham crackers, rice cereal, and freeze dried strawberries in a food processor. This interesting concoction has the perfect amount of crunch and texture the popsicles need!
Use melted white chocolate to stick the crumb coating to the frozen strawberry cheesecake popsicles.
No matter whether you make the cheesecake batter base into an ice cream or a frozen popsicle, it’s one great summertime treat!
Strawberry Cheesecake Popsicles
- popsicle mold
- 4 oz cream cheese
- 1 teaspoon lemon juice
- ¼ cup creme fraiche
- ¾ cup whole milk
- ¼ cup + 2 Tablespoon heavy cream
- ¼ cup granulated sugar
- 2 cups strawberries, hulled and sliced
- 2 Tablespoon granulated sugar
- 3 graham cracker sheets
- 3 Tablespoons rice cereal
- 3 Tablespoons freeze dried strawberries
- 1 Tablespoon granulated sugar
- 4 oz white chocolate, melted
- In a food processor, combine cream cheese, lemon juice, and creme fraiche. Process until smooth. Add milk, cream and ¼ cup sugar. Puree until smooth.
- Reserve a couple slices of strawberry. Place remaining strawberries in a bowl. Add 2 tablespoons sugar to sliced strawberries. Toss to combine. Let mixture sit for 10 minutes for strawberries to expel juices. Lightly mash until strawberries resemble a chunky salsa.
- Place a couple slices of strawberries into each popsicle mold. Fill the popsicle mold about ⅓ full of cheesecake batter. Follow with a heaping spoonful of strawberry sauce. Fill mold with more cheesecake batter, followed with more strawberry sauce. Add enough cheesecake batter until molds are almost full.
- Place a layer of foil over the popsicle mold. Insert wooden sticks into the mold and place in the freezer for at least 3 hours, or until popsicles are solid.
- In a food processor, pulse together graham crackers, rice cereal, freeze dried strawberries and sugar. No need to grind into a powder, leave mixture a bit chunky for texture.
- Drizzle melted white chocolate over frozen popsicle. Sprinkle coating over chocolate. Enjoy immediately.