Strawberry Cheesecake Pops

Strawberry cheesecake with a healthy twist thanks to fresh strawberry puree and a creamy Greek yoghurt/cream cheese mixture. Powder with graham cracker crumbs for a grab-and-go version of the classic dessert.



  • 1 (5-ounce) can evaporated low-fat milk
  • 1/4 cup sugarstrawberry
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1/4 cup plain fat-free Greek yoghurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons light-coloured corn syrup
  • 1 teaspoon lemon juice
  • 10 ounce strawberries, hulled
  • 1/4 cup Graham cracker crumbs


  1. Combine milk and sugar in a saucepan over medium heat; cook 3 minutes.
  2. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth.
  3. Stir in yoghurt and vanilla. Cool completely.
  4. Place corn syrup, juice, and berries in a blender; process until smooth.
  5. Divide half of cream cheese mixture among 6 (4-ounce) ice-pop moulds.
  6. Top with strawberry mixture, followed by remaining cream cheese mixture.
  7. Stir slightly with a skewer. Freeze 4 hours or until solid.
  8. Take the ice pops out of the mould; dip tips in Graham cracker crumbs.

Serves 6 – Serving Size – 1 Pop – Nutrition Per Serving

Calories 154, Fat 4.1 g, Protein 4 g, Carbohydrate 26 g, Fibre 1 g