Nothing gives off those summer vibes quite like a popsicle, right? Cold, sweet, and refreshing these Strawberry Cheesecake Smoothie Pops just beg to be enjoyed in a hammock or by the pool. Bonus points for the fact that they’re a naturally good source of protein.
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 fun to make. What’s not to love?
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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 extract
- Cottage cheese – Cottage cheese is a great source of protein which helps you feel more satisfied and it gives these pops that a little of that distinctive tang of you find in cheesecake
- Frozen strawberries – Frozen raspberries, blueberries, and blackberries will also work
- Milk of choice
- Flax meal – Adds a little fiber but if you don’t have it, don’t sweat it. Flax meal is also known as ground flax seed
- Graham 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
- Popsicle 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 doesn’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 calcium
- Great for breakfast, a snack, or a healthy dessert
- Kids love them!
- You’re the cool parent or caregiver who hands out popsicles for breakfast 😉
- ¾ cup (6 ounces) vanilla yogurt
- ¾ cup cottage cheese
- 12–14 frozen strawberries (about 2 cups)
- ¼ – ½ milk of choice (the amount used will depend on your blender)
- 1 Tbsp. flax meal
- 1 cup ice
- 2 sheets graham crackers, crushed (gluten-free if needed)
- Add yogurt, cottage cheese, strawberries, milk, flax meal, and ice to a blender. Blend until smooth.
- Stir (or pulse) half of the graham cracker crumbs into the smoothie, reserving half for later.
- Pour the smoothie into freezer pop molds to about ½ inch from the top. Divide the remaining graham cracker crumbs among each pop. Place the cover on the mold(s) or cover with a sheet of foil if your mold(s) do not have a cover and insert a wooden stick into each pop.
- Transfer mold(s) to the freezer and allow to freeze for at least 4 hours or until solid.
- Serving Size: 1 Pop (made with full-fat dairy)
- Calories: 95
- Sugar: 7g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
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About Jessica Beacom
Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.