Start the Day or End the Day in a Sweet Way
Before you think I’m crazy for suggesting you have a popsicle for breakfast, hear me out! These Strawberry Cheesecake Smoothie Pops are super nutrient-dense, lower in sugar than store-bought popsicles, and a good source of protein, calcium, and vitamin C so why not start the day with one? They’re also great for a midday snack or as a healthy after-dinner treat. And they’re budget-friendly and fun to make. What’s not to love? This post contains affiliate links that will not change your price but will share some commission.
Ingredients for Strawberry Cheesecake Smoothie Pops
Vanilla yogurt – Vanilla yogurt lends these pops a little sweetness from the added sugar but if you’re avoiding refined sugar you can substitute plain yogurt and add a little honey to taste along with a few drops of pure vanilla extractCottage cheese – Cottage cheese is a great source of protein which helps you feel more satisfied and it gives these pops a little of that distinctive tang that you find in cheesecakeFrozen strawberries – Frozen raspberries, blueberries, or blackberries will also workMilk of choiceFlax meal – Adds a little fiber but if you don’t have it, don’t sweat it. Flax meal is also known as ground flax seedIceGraham crackers – It wouldn’t be cheesecake without a graham cracker crust of some sort. We used this brand of gluten-free graham crackers and love how crunchy they are
Equipment You’ll Need
BlenderPopsicle mold – We love this soft silicone mold and this rigid plastic mold because the pops are easy to remove and it has a lid to keep the sticks in place until the pops are frozen. These molds are also a good option if you want reusable sticks.Wooden popsicle sticks (if your pop molds don’t have built-in sticks like these)Aluminum foil to cover the top of your popsicle mold if they don’t have a cover (this keeps the sticks from falling over)
How to Make Strawberry Cheesecake Smoothie Pops
These pops are really simple to make. In fact, if you can make a smoothie – you can make these! Start by adding all of the smoothie ingredients (minus the crushed graham cracker) to a blender. Blend until smooth, stopping to scrape down the sides of the blender container once or twice if your blender doesn’t have a tamper. Next, pulse half of the crushed graham cracker crumbs into the smoothie. At this point, the smoothie is ready to enjoy but if you want to make freezer pops, resist the urge to slurp it all up right now! Then pour (or spoon) the smoothie mixture into freezer pop molds filling them about ½ inch from the top of the mold. Sprinkle with the remaining graham cracker crumbs then snap the lid in place (if yours has a lid – if not, place a sheet of foil over the top of the mold and crimp the edges to keep it in place before poking the sticks through) and insert a stick before transferring them to the freezer. Allow pops to freeze completely (about 4-5 hours) before enjoying or removing them from the molds and transferring them to a freezer-safe container.
Reasons to Make Strawberry Cheesecake Smoothie Pops
Naturally good source of protein and calciumGreat for breakfast, a snack, or a healthy dessertKids love them!Budget-friendlyYou’re the cool parent or caregiver who hands out popsicles for breakfast 😉
Pin in now & Make it later!
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
