Homemade Frozen Cheesecake Ice Cream Pops

Homemade Frozen Cheesecake Ice Cream Pops


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National Cheesecake Day is in the middle of the hot summer, so why not enjoy it with these frozen cheesecake ice cream pops. Add your favor fresh summer fruits like strawberries or blueberries for extra flavor.

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Time needed

15 min preparation

Serving Size / Yield

6 servings


  • 1/2 C. graham cracker crumbs
  • 2 T. butter, melted
  • 8 oz cream cheese, softened
  • 1/2 C. confectioners’ sugar
  • 1/3 C. milk
  • 1/4 C. Greek yogurt
  • Optional - 2 C. strawberries, halved

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In a small bowl, combine graham cracker crumbs and melted butter until a crumbly, moist mixture forms; set aside. Using a food processor or electric mixer, combine the cream cheese, confectioners’ sugar, milk and yogurt. Add in any fresh fruit, as desired, Spoon the mixture into popsicle molds, leaving about 1 inch at top for graham cracker crust. If you don’t have molds, simply use a plastic cup that can be cut away later. Fill each mold or cup the rest of the way with the crust mix, pressing gentle down into the batter until well packed. Insert popsicle sticks into center of each mold or cup and then freeze for a least 4 hours or until completely frozen.

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