Perfect for summer, and so easy to make, these frozen strawberry cheesecake popsicles are sure to be your new favorite treat.
Frozen Strawberry Cheesecake Popsicles
Yield: 8 popsicles
- 8 ounces cream cheese
- 1/4 cup sour cream
- 3/4 cup powdered sugar
- 1/3 cup whole milk
- 6 large fresh strawberries, chopped or 3/4 cup frozen strawberries
- 6 standard sized graham crackers
- 1 tbs melted butter
In a food processor add the cream cheese, sour cream, powdered sugar, and milk. Process until well combined. Add the strawberries, pulse to combine.
Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks). Tap the molds gently on the counter to remove air bubbles.
Add the graham crackers to your empty food processor, and process until only crumbs remain.
While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours (up to 3 days).