Frozen Strawberry Cheesecake Pops

Since we’re on a strawberry kick this week, first making Strawberry Shortcake Funnel Cakes. And why shouldn’t we be? I have another strawberry recipe idea that everyone will love. With delicious layers frozen in a paper cup with a popsicle stick, these Strawberry Cheesecake Pops are a cool, refreshing summer treat. With patriotic colors perfect for July 4th, too.

My 11 year old son is big into cheesecake these days. That’s his go-to dessert, even beyond chocolate cake which is beyond me. I have to say, though, these Strawberry Cheesecake Pops are a great, easy idea for all of us to get our fix. And cool off after a day outside in the summer sun.

Start with fresh, sliced strawberries. Add those and water to a sauce pan and heat under medium heat for 10 minutes. Stir occasionally, until the strawberries can easily be broken down into smaller pieces.

At that point, transfer the cooked strawberries to a blender or food processor and purée until smooth. Empty into a bowl and chill for 30 minutes. Clean out the blender or processor and add softened cream cheese, vanilla, powdered sugar and milk to it. Purée until the cream cheese mixture is smooth and creamy.

Now you can begin your layers! First, pour in the chilled strawberry purée. Next, add the cream cheese mixture. You’re going to end with another layer of strawberry purée, with enough room for the graham cracker layer. Insert wooden sticks in the middle of the cups and freeze for at least 1 hour.

Finally, add the graham cracker crumbs and sugar to a small bowl and stir. Drizzle melted butter on top and mix well. Spoon the graham cracker mixture into the tops of each Dixie cup, up to the top of each one. Press the crumbs down firmly and return to the freezer. Freeze overnight or for at least 4 hours. Before serving, gently cut a slit up at the top of each cup and unpeel the cup from the strawberry cheesecake pop.

These Strawberry Cheesecake are such a great summer treat, and the colors are perfectly patriotic for July 4th, too!

Strawberry Cheesecake Pops

Yield: 6 pops

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Ingredients

• 1 pint strawberries - rinsed and sliced
• 2 Tablespoons water
• 8 oz cream cheese, softened
• 1 Tablespoon vanilla extract
• 2/3 cup powdered sugar
• 1/3 cup milk
• 1/2 cup graham cracker crumbs
• 1/4 sugar
• 2 Tablespoons butter, melted

Instructions

1. Add the sliced strawberries and water to a sauce pan and heat under medium heat for 10 minutes. Stir occasionally, until the strawberries can easily be broken into smaller pieces.
2. Transfer to a blender or food processor and purée the cooked strawberries until smooth. Chill for 30 minutes. Clean blender/food processor for Step 3.
3. Add the softened cream cheese, vanilla, powdered sugar and milk to a blender or food processor. Purée until the cream cheese mixture is smooth and creamy.
4. Layer the Dixie cups with the chilled strawberry purée and the cream cheese mixture and ending with another layer of strawberry purée. Top the strawberry layer off about 1/2 inch from the top of the Dixie cups. (This will be filled with the graham cracker layer).
5. Insert wooden sticks in the middle of the cups and freeze for at least 1 hour.
6. Add the graham cracker crumbs and sugar to a small bowl and stir. Drizzle the melted butter on top and mix well.
7. Remove the Dixie cups from the freezer and spoon the graham cracker mixture into the tops of each Dixie cup, up to the top of each one. Press the crumbs down firmly and return to the freezer. Freeze overnight or for at least 4 hours.
8. Before serving, gently cut a slit up at the top of each cup and unpeel the cup from the strawberry cheesecake pop.

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Be sure to check out all of our summer and July 4th recipe and craft ideas at Our Kid Things!