Strawberry Cheesecake Pops
When my friends at Lucky Leaf, asked me to create a few recipes using their pie filling I started off with a Flourless Dark Chocolate Black Forest Cake. It’s made using Lucky Leaf’s Premium Cherry Pie Filling. The pie filling is both IN and ON that insanely delicious cake. If you’re into cherries I think you’ll really dig that. For my second recipe I opted for a simple summer treat the whole family will love. Strawberry Cheesecake Pops.
It’s made using what else? Strawberry pie filling. These pops are as simple as can be to make. In a few hours time you’ll be fighting over who gets a second or third. Or maybe that’s just our family? We are passionate about food.
If you like cheesecake (and all my friends do – you do too right?) you’ll love these creamy pops. They taste like an honest to goodness strawberry cheesecake. You get all the taste without all of the work of a traditional cheesecake. No hours of baking, waiting, praying you don’t get a crack in your cheesecake (maybe I’m the only one) and besides who doesn’t love food on a stick. Hey, you know how much I hate doing dishes, it’s the little things people.
One of the best summer kitchen gadgets I invested in, besides my ice cream maker, was a popsicle mold. The model I purchased is fairly inexpensive and has definitely earned it’s worth around our kitchen a thousand times over.
If you can blend and pour you’ve got this recipe covered. We start by chucking most of the ingredients (sans the crushed graham crackers because well you want a crust and not mush) into the blender. Easy right? Then we move onto something even easier, pouring. The hardest part is the waiting.
You’ll need a couple of hours in the freezer to set up. Then a quick run of the mold under warm water and you’re on your way to smiling. Because seriously it’s hard not to smile when you’re eating a popsicle.
Disclaimer: This post is sponsored by Lucky Leaf. I was compensated for my time. Opinions are my own. Always have been. Always will be.
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What You Will Need:
- 8 ounces cream cheese - room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup Lucky Leaf strawberry pie filling
- 3 graham crackers - crushed
- 1 tablespoon unsalted butter - melted
What To Do:
- Into blender add: cream cheese, cream, powdered sugar and pie filling. Blend until well combined.
- Equally divide mixture between pop molds.
- In a small bowl mix together graham crackers and butter. Equally divide graham cracker mixture onto molds.
- Insert wooden sticks and transfer mold to freezer to set up. Approximately 3-4 hours.
My kids would love these!
These look fab. This is the second recipe I’ve seen I have soo got to get me some ice lolly moulds. Thanks for a fab recipe and great post. Sammie
The Food Hunter says
Oh how fun!!
Nutmeg Nanny says
Yes please! Strawberry cheesecake in pop form is the perfect way to celebrate summer!
Nancy P.@thebittersideofsweet says
I just made ice cream last week with Lucky Leaf pie filling! It makes it taste so much better. Now I need to give these popsicles a try!
Ashley @ Wishes & DIshes says
This is the best idea ever for a popsicle. Great use of the strawberry pie filling!
June @ How to Philosophize with Cake says
Those look like my kind of ice pops! Creamy and fruity, sounds great 🙂
Love the idea of the crust on the bottom of the pops! What a gorgeous recipe!
Meredith In Sock Monkey Slippers says
Mia is onher way over as fast as she can! The look insane!
Miss @ Miss in the Kitchen says
I’m am all the way in love with these cheesecake pops! Totally my kind of dessert!
Suzy @ The Mediterranean Dish says
Now I’m wishing we were neighbors! I would totally love me some strawberry cheesecake pops on this hot day! Love the flavors.
Martha @ A Family Feast says
These sound incredible – perfect for a summertime treat!
Everyone says their kids would enjoy – heck yeah, us big folks at Chez Us would totally dig these! Summer party in your mouth!
Cookin Canuck says
I need to stock my freezer with these beautiful pops! That being said, I know they wouldn’t last long.