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Attention, cheesecake fans!

Celebrate sunny weather with these lusciously satisfying strawberry cheesecake popsicles! Enjoy all the flavors of cheesecake with every creamy, dreamy bite. And not only are these low-carb cheesecake popsicles delicious, but they are also simple to make. Summer never tasted better!

yummy strawberry cheesecake batter alongside fresh strawberries

The batter is bowl-lickin’ good!

😆

Oh, my! The first time I made these strawberry cheesecake popsicles, I debated just eating the batter and skipping the popsicles all together!  It’s THAT good! But trust me, once frozen, every frosty bite literally melts into cheesecake heaven in your mouth.

a dixie cup being torn off a strawberry cheesecake popsicle
LOW-CARB STRAWBERRY CHEESECAKE POPSICLES
yield: 4 SERVINGS
prep time: 15 MINUTES
total time: 15 MINUTES
Popsicles have never been so satisfying! (Please note that recipe requires an additional 4+ hours for freezing before popsicles are ready to eat.)
INGREDIENTS
For the recipe:
1 cup heavy whipping cream
8 oz. block cream cheese, softened (1 cup)
1 teaspoon vanilla extract
1/2 cup confectioners erythritol, or to taste
1 cup strawberries, quartered and thinly sliced, divided
plus 2 tablespoons strawberries, quartered and thinly sliced, *optional for garnish
Additional items needed:
4 7-9 oz. paper dixie cups
4 wooden popsicle sticks
OR popsicle molds
DIRECTIONS
1
Using a blender or food processor, whip cream until soft peaks form (careful not to over-blend, or it will turn to butter). Then add cream cheese (I break it up into several chunks when adding to the blender), vanilla extract, and erythritol. Blend until combined.

2
Scoop about two-thirds of the mixture out of the blender and into a bowl. Gently fold 1/2 cup of the strawberries into the cheesecake mixture that you removed. Set aside.

3
Add the remaining 1/2 cup strawberries into blender with the leftover mixture. Pulse until it starts to turn pink, but not so long that you no longer see bits of strawberry (you want to see light pink with flecks of strawberry pieces). Set aside.

4
Arrange dixie cups in a small square pan/container to make transporting to the freezer easy OR grab your popsicle molds. For an extra pretty popsicle, divide the optional 2 tablespoons of strawberries pieces between each cup bottom. (This step is not necessary, but I love the added color that it brings to the top of each popsicle.) Add the pink mixture from the blender into the dixie cups, followed by the white cheesecake/strawberry batter. Tap each cup to help level out the batter. Place in freezer for 30 minutes, then add popsicle sticks to the center of each cup.

5
Freeze for at least 4 hours or until frozen through. When ready to eat, tear off dixie cup and enjoy!
Hip Tip: I prefer to let my popsicle thaw for 5 to 10 minutes before eating.

ADDITIONAL NOTES
For best results, I recommend eating the frozen popsicles within one month. Be sure to place in a sealed container or in a freezer friendly ziplock bag.
NUTRITIONAL INFORMATION
Yield: 4 servings, Serving Size: 1 popsicle
Amount Per Serving: Calories: 421, Total Carbohydrates: 25g, Fiber: 1g, Sugar Alcohols: 18g, Net Carbohydrates: 6g, Total Fat: 40g, Protein: 5g


Hip Tips:

Let it thaw—I definitely think these pops are best when they’ve had a chance to soften a bit before eating. Just set the dixie cup on the counter for 5-10 minutes, then dig in!
I keep extra dixie cups on hand for leftovers. Sometimes I only eat half, and then I slip the leftover popsicle into a dixie cup, pop back in the freezer, and save for later.
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