Strawberry Chocolate Cheesecake Pops
Only five-ingredients stand between you and these delicious (and light!) strawberry cheesecake pops!
Servings: 6 pops
Ingredients
Strawberry Layer
- 1 cup strawberries hulled
- 1 1/2 cups strawberry Greek yogurt
- 2 Tbsp powdered sugar
Chocolate Cheesecake Layer
- 8 oz cream cheese 1/3 less fat (full-fat is fine), room temperature
- 5 Tbsp Blue Diamond Almond Breeze Chocolate Almondmilk
- 4 Tbsp powdered sugar
Extra Tools
- Ice Pop Mold or paper cups
- 6 Wooden Sticks
Instructions
- Puree strawberries with a blender or food processor until completely smooth. Add in strawberry Greek yogurt and powdered sugar and blend until combined.
- Fill your popsicle molds 1/3 of the way full with strawberry puree. Freeze for 30 minutes.*
- While the strawberry layer is in the freezer, mix cream cheese, Almond Breeze Chocolate Almondmilk, and powdered sugar until well combined.
- With a piping bag**, fill each each mold 1/3 of the way full with chocolate cheesecake layer. Pop in the freezer for 10-15 minutes.
- Fill the molds with remaining strawberry puree. If your molds comes with sticks, you can put them in immediately and freeze for 4-6 hours. If you need to use wooden sticks, allow the pops to freeze for an hour before putting them in, and freeze for an additional 4-5 hours.
- Run molds under warm water to easily remove.
- Enjoy!
Notes
*The freezing between layers is required so that the layers do not mix together. However, if you don't mind the layers swirled together, feel free to pour in all layers at once.
**Because the cheesecake layer is so thick, the easiest method to fill the molds is with a piping bag; however, spooning it it will work as well.
**Because the cheesecake layer is so thick, the easiest method to fill the molds is with a piping bag; however, spooning it it will work as well.