Print

Easy Keto Strawberry Cheesecake Popsicles Recipe

Print Recipe

Creamy, low-carb strawberry cheesecake popsicles made with fresh strawberries, real cream cheese, and zero added sugar. These pops are quick to prep, freezer-friendly, and perfect for a keto-friendly summer treat.

Ingredients

Scale

  • 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

Instructions

  1. Wash and chop strawberries. If using frozen, thaw and drain excess liquid.

  2. In a blender, mix cream cheese, heavy cream, sweetener, vanilla, and lemon juice until smooth.

  3. Fold in chopped strawberries gently with a spoon—do not blend them.

  4. Pour or spoon the mixture into popsicle molds, leaving a small gap at the top.

  5. Tap molds on the counter to remove air bubbles.

  6. Insert sticks and freeze for at least 4 hours or overnight.

  7. To serve, run warm water on the outside of molds for a few seconds and pull pops out carefully.

Notes

  • Let cream cheese come to room temp before blending for a smoother mix.

  • You can swap strawberries for raspberries or blueberries.

  • Pops last up to 1 week in the freezer for best texture.

  • Don’t overblend berries if you want visible fruit chunks.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-strawberry-cheesecake-popsicles/