Name: Easy Keto Strawberry Cheesecake Popsicles Recipe
Prep time: 10 min
Total time: PT-487918H55M3S
Cuisine: American
Ingredients: 8 oz full-fat cream cheese, softened; 1 cup heavy cream; 1 cup fresh or thawed strawberries, chopped; ½ cup powdered erythritol; 1 tsp vanilla extract; 1 tbsp lemon juice

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Think of cool, creamy strawberry-cheesecake flavor you love in dessert form, only keto friendly and ready in the freezer. These popsicles have just a few ingredients, no refined sugar, and they taste like a light treat on a hot day.

Why these popsicles are awesome

Let me get real—most keto desserts are rich and heavy. But these are fresh, cold and feel like a summer snack instead of a full dessert. They give you that cheesecake flavor without bloating or cravings. The kind you can eat and still stick to low-carb goals.

Simple ingredients, easy prep, less than 10 minutes of hands-on time, and a freezer that does the rest. Perfect for busy folks, moms, keto newbies, or anyone wanting a clean but tasty treat.

What you need

Ingredients

8 oz cream cheese, full fat
1 cup heavy cream
1 cup strawberries, chopped fresh or frozen and thawed
½ cup powdered erythritol (or your favorite keto powdered sweetener)
1 tsp vanilla extract
1 tbsp lemon juice

If some of those are new to you—no problem. Here’s a look:

Cream cheese gives a rich, tangy base, just like cheesecake.
Heavy cream keeps it smooth and thick as it freezes.
Strawberries add bright flavor and a bit of color. Use fresh or thaw frozen—your call.
Powdered erythritol sweetens without sugar. Make sure it’s powdered, so it blends smooth.
Vanilla brings warm flavor that ties cream cheese and berries together.
Lemon juice adds a subtle zesty lift—small touch, big difference.

Equipment

Popsicle molds (any style, around 4–6 oz each)
Blender or food processor
Bowl
Measuring cups and spoons
Spatula or spoon

How to Make Keto Strawberry Cheesecake Popsicles (Step-by-Step)

1) Prep the Strawberries

What to do:

Start with 1 cup of strawberries. If you’re using fresh, rinse them well under cold water, pat them dry with a paper towel, and remove the green tops with a small knife or your fingers. Slice them into small pieces—think diced, like you would for a fruit salad.

Tip if using frozen:

Measure your frozen strawberries and place them in a bowl. Let them sit out on the counter for about 30–40 minutes until soft, or microwave for 15–20 seconds just to loosen them up. Then drain off any extra liquid. Wet berries can make the popsicles icy instead of creamy.

Goal:
You want small berry chunks that will hold their shape in the popsicle but not be too bulky to bite.

2) Blend the Cream Cheese Mixture

What to do:

In a blender or food processor, add the following:

8 oz cream cheese (room temperature is best, so leave it out 10 minutes first)
1 cup heavy cream
½ cup powdered erythritol
1 tsp vanilla extract
1 tbsp lemon juice

How to mix:

Start the blender on low to combine, then blend on medium for 30–60 seconds until it’s completely smooth. It should look like a thick milkshake. No lumps. No weird bits.

Troubleshooting:

If it looks chunky, your cream cheese was probably too cold—blend longer or warm it up a bit.
If it’s too thick to pour, you can add 1–2 tbsp extra cream to loosen it.

Goal:
Creamy, thick but pourable batter. No clumps. You should want to lick the spoon.

3) Fold in the Strawberries

What to do:

Transfer your cream cheese mixture into a medium bowl. Now gently fold in the chopped strawberries with a rubber spatula or big spoon.

Important:

Don’t stir too hard—you’re not trying to mash them. You want the red bits to stay visible and whole so the popsicles have that nice strawberry-cream swirl look.

Optional idea:

If you want stronger strawberry flavor, mash a few of the berries with a fork and mix in the juice—it’ll make the color more pink and add natural sweetness.

Goal:
Even mix of cream and berry chunks, not a uniform pink smoothie.

4) Fill Your Popsicle Molds

What to do:

Get your popsicle molds ready. Spoon or slowly pour the mix into each mold cavity. Fill them to about 90–95% full, leaving a small gap (about ¼ inch) at the top so the pops can expand as they freeze.

Pro tip:

Tap the mold lightly on the counter a few times after filling to release any trapped air bubbles. This helps the pops freeze evenly without big holes.

If you don’t have molds:

Use small paper or plastic cups instead. Fill, cover with foil, and insert a wooden popsicle stick through the top.

Goal:
Even fill across all molds, minimal air bubbles, clean edges.

5) Freeze

What to do:

Once molds are filled, insert the popsicle sticks. If your molds come with a lid that holds the sticks in place, great—snap it on. Otherwise, center each stick yourself and press it about halfway in.

Place the filled molds in the coldest part of your freezer—usually the back.

Freeze time:

Minimum 4 hours, but ideally overnight (8+ hours) for best results. They need to be fully solid before removing.

Tips for freezing:

Don’t tilt the tray—keep molds flat.
If you have a small freezer, place molds inside a baking tray or dish first, then move it in together.
Avoid opening the freezer too often while they set.

Goal:
Fully frozen, solid pops that hold their shape when pulled out.

6) Time to Serve

What to do:

To release the popsicles from the mold, run the outside of the mold under warm (not hot) water for 10–15 seconds. Gently twist or wiggle the stick while pulling up.

If stuck:

Run water again or wait a few more seconds. Do not yank too hard or the stick might pop out and leave the pop behind.

Serving ideas:

Eat straight from the stick
Cut into chunks for cheesecake bites
Roll in chopped nuts or sugar-free chocolate drizzle before serving

Goal:
Clean release, no breaks, ready-to-eat treat that holds up even on warm days (at least for a few minutes).

Now you’ve got a freezer full of creamy, fruity, keto strawberry cheesecake popsicles made with real ingredients, simple steps, and just a blender. No drama. No sugar. No bake. Just a cold, feel-good treat every time you open that freezer door.

Tips for best texture

Soft cream cheese blends better if left a few minutes out of fridge.
Use room temperature heavy cream so final mix is smoother.
Avoid over-blending berries—if you do, popsicles turn pink, not white with red bits.
Skip fillers like collagen powder unless you want to. Avoid cornstarch or xanthan gum—it’s not needed.
Popsicles taste best if you eat them within a week—after that, fat bloom (ices crystals) may form, dulling flavor.

Easy Variations to try

Want a fun twist? You can mix it up with these simple swaps:

Berry mix – use raspberries, blueberries, or blackberries instead of or with strawberries.
Citrus swirl – add lime or orange zest. Minor twist but big appeal.
Minty – drop a few mint leaves into the blender with the cream mix. Let it steep for 10 minutes, then strain and use.
Chocolate chip – mix sugar-free mini chips (like Lily’s) into the final mixture before freezing.
Coconut – use canned coconut milk for half of heavy cream. Subtle taste, thicker melt.
Nut butter swirl – spoon a swirl of natural almond or peanut butter into each mold before freezing the main mix.

They all follow the same steps—change or add before filling molds.

Nutritional Information

We all know keto shakes and treats hit macros. Here’s a rough look, based on 6 popsicles:

cals: ~210
fat: ~19 g
protein: ~3 g
carbs: ~4 g (net), mostly fiber from cream cheese and strawberries

Each popsicle is under 1g net carb if you get six out of the batch. Perfect for daily treats on keto or low‑carb. Good balance of fat and flavor, small carbs, no guilt. You decide, not sugar.

One-pan prep in head

Gather cream cheese, cream, strawberries, sweetener, vanilla, lemon.
Chop berries, set aside.
Blend other stuff smooth.
Fold berries gently.
Fill molds, freeze.

That’s your cheat-sheet—quarter‑sheet recipe that feels quick, even when you’re busy.

Buying grocery checklist

Cream cheese (8 oz full‑fat)
Heavy cream (at least 1 cup)
Strawberries (1 lb fresh or 1 bag frozen)
Powdered erythritol
Vanilla extract
Lemon

Wave this list at any store and you’re set. No weird ingredients, no sugar, no stabilizers.
If you don’t have molds, you can use small paper cups and wooden sticks instead.

How they freeze & store

Keep in the freezer in their mold, covered or sealed.
Should stay good for 1 week—some up to 2, but texture gets icy later.
If texture degrades, eat immediately; they soften fast compared to regular popsicles.

Serving ideas

Try these ideas next time:

Topped with crushed nuts for extra crunch.
Dripping in melted sugar‑free chocolate for double dessert effect.
Layered with keto granola in a parfait glass instead of popsicle—still keto, easy treat.
Cut into bite‑size pieces after partially freezing, serve as low‑carb cheesecake bites.

Story Behind this Keto Strawberry Cheesecake Popsicles recipe

Let me tell you a quick story: I started keto with this weird craving for cheesecake. But I hated messy baking and waiting for fridge set. One afternoon in summer, I thought—what if I made a popsicle version? So I whipped this up. No oven. No fridge settling. Just freeze. Next day, my tween kids grabbed them, smiled, and dove into them fast. They were tart, creamy, fresh—just how we like it. We tore through the batch before dinner!

That moment, with kids smiling and me knowing there were zero sugar cups waiting—priceless. That’s why I wrote this recipe, and I hope your family does the same.

Serving at gatherings

These popsicles aren’t just for home—they’re easy to bring to BBQs or pool days. Pack in a cooler until right before serving, then move to the freezer. You can make double batches. Kids and adults both love them and you can say “yep, these are keto” and still feel good serving them.

What you Should Know

Can I use frozen berries? Yes—just thaw and drain excess water before using.

What sweetener works best? Powdered erythritol blends well. You can use monk fruit or allulose. If granulated, pulse into a powder first.

Molds not available? Try paper cups and sticks. Freeze uncovered until slightly stiff, then insert sticks and return to freeze fully.

Too hard to bite? Let sit a minute out of freezer before eating, or run the mold under warm water for easy release.

Texture too icy? Blend mixture extra smooth. Also freezing quickly helps—freezer at its coldest setting is best.

Why low-carb makes sense here

Sugar is the usual in popsicles, but each teaspoon is 4g carb. With a cup, you’d be at 32g sugar—that’s not low-carb. These swaps keep every pop around 1–2g carbs.

Fat from cream and cheese helps slow digestion, reduce cravings and keep you full. Not that you need this for one popsicle, but it’s a good bonus. Keto or not, reduced sugar helps anyone who’s watching carbs or blood‑sugar.

Bonus variations to play with

Try these ideas one at a time or combined:

Rhubarb-strawberry: cook 1 cup chopped rhubarb with sweetener until soft, core a bit; stir into mix.
Yogurt drizzle: drizzle plain Greek yogurt on top before freezing, freeze then swirl with skewer.
Green tea: dissolve matcha powder in hot water, let cool, then blend into mix.
Coffee pops: add a shot of espresso for coffee lovers—cheesecake + coffee chill pops.
Peach-strawberry: swap half berries for diced peaches (thawed if frozen).

Each one follows same mix-freeze method. Easy to keep track.

Some notes to Take

Prep is short—blend in minutes, freeze while you sleep.
They look pretty in cross section, white with red flecks—perfect Instagram shot.
No refined sugar, no weird gums, just real food.
Eat straight from mold or fancy it up—either way, you get creamy summer flavor.

Quick breakdown table

Step	Time estimate
Prep & blend	5–7 minutes
Assemble molds	2–3 minutes
Freeze	4–8 hours

Super fast prep, long reward.

Conclusion

These Keto Strawberry Cheesecake Popsicles mix cheesecake taste with fresh berry, cold as ice—and they’re keto friendly. The whole family will go for them. No sugar crash. Just creamy flavor that sticks to your low-carb plan.

Grab cream cheese, heavy cream, strawberries and powdered sweetener. Mix it up, freeze, and you’ve got a great treat ready.

Enjoy the summer, stay low on sugar, and eat the good stuff, even as a popsicle.