Easy Strawberry Yogurt Popsicles Recipe

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Get in your last licks of summer with this strawberry yogurt popsicle recipe. Layered with crushed graham crackers and pureed strawberries swirled together inside a yogurt and farmer cheese mixture. Fill your ice pop molds and freeze to create these beautiful strawberry cheesecake yogurt popsicles.

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It may be the last day of summer, but that doesn’t mean it’s too late for a frozen treat. Are we still even using a calendar in 2020?

Strawberry yogurt popsicle

Before you pack away your summer favorites & switch to a glass of warm pumpkin spice flavored latte make a batch of this cheesecake inspired, strawberry yogurt popsicles recipe.

Ingredients

Graham cracker crumbs – made from whole graham crackers (either a store-bought package or a homemade version, like these graham cracker chocolate chip cookies). Break in a sealed bag or over a plate/bowl until they resemble crumbs. You can use your hands or a grab a kitchen tool—a rolling pin, measuring cup, or food processor—to help crush them.

Farmer cheese – a fresh and mild white cheese; made from pressing the curd to remove most of the liquid. It’s texture similar to ricotta cheese. Look for in the refrigerated dairy section of the supermarket. One 7.5 ounce package is all you need to make this recipe.

Sour cream – adapted from a real cheesecake recipe where this adds to the flavor and smooth texture of the baked dish. Here it does the same but can be swapped for more yogurt if necessary.

Maple syrup – to sweeten both the fruit and cheesecake layers of these ice pops 

Yogurt – made with either whole milk yogurt (from Trader Joe’s) or a small 5.3 ounce container of vanilla or fruit flavored yogurt (both tested from Chobani)

Vanilla extract – for flavor

Frozen strawberries – blended until smooth. You can also add in some chopped pieces of fresh strawberries.

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Instructions

Crush graham crackers into crumbs. Blend frozen strawberries until smooth.

In a bowl, mix together the cheesecake ingredients. The farmer cheese will add a chunky texture to the ice pops. Combine the ingredients in a blender for a smoother cheesecake layer.

Fill popsicle molds with spoonfuls of each mixture. Alternating to create the different layers.

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Tips to filling popsicle molds

Measure your volume allowance – the popsicle yield can vary depending on the size and shape of the mold that you use. This recipe makes 7 (3 ounce sized) popsicles with this mold.

Extra cheesecake popsicle batter can be enjoyed immediately. The leftovers can also be frozen in another mold or into individual popsicle bags.

Tools to use – a spoon that fits inside your popsicle tray. It does not have to be long enough to reach all the way down to the bottom. Sprinkle on the graham crackers layer with your fingers.

Fill multiple pops – add one layer into each popsicle at a time. Making all 7 pops at the same time. Rather than completing one pop before moving on to the next.

Do not overfill – leave enough room to insert the popsicle stick & sprinkle on extra graham crackers

Release air pockets – gently tap the tray on the counter to help the ingredients settle. Use a popsicle stick to pop any air pockets that may have been made while filling.

More frozen foods