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Chocolate Covered Strawberry Cheesecake Popsicles

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 - 1/2 cup popsicles
Calories 189kcal
Author Heidi @ Food Doodles

Ingredients

  • 4 oz cream cheese low fat will work
  • 3/4 C plain Greek yogurt
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • pinch salt
  • 1/4 C + 2 tbsp honey divided, plus 1 tbsp extra for the cheesecake mixture if sweeter popsicles are desired
  • 1 C fresh strawberries or frozen and thawedFor the graham cracker crust:
  • 1/3 C graham cracker crumbs
  • 1 tbsp butterFor the chocolate coating:
  • Homemade Chocolate Magic Shell

Instructions

  • In a bowl beat the cream cheese until softened. Slowly add one spoonful of yogurt at a time until combined to ensure it will be smooth. To the cream cheese yogurt mixture add the vanilla, lemon juice, salt and 1/4 C honey. Mix well and set aside.
  • For the strawberries, mash with a fork. If using previously frozen berries, drain the excess juice off the berries and mash. Stir in the 2 tbsp of honey then swirl the sweetened strawberries into the "cheesecake" mixture. Fill popsicles moulds.
  • For the graham cracker crust simply stir together the graham cracker crumbs with 1 tbsp melted butter. When fully combined add one large spoonful to each popsicle and press down gently. Place the sticks in the popsicles and freeze until completely solid.
  • If coating in chocolate make at least 4 oz chocolate(melted with coconut oil) to coat all popsicles. I didn't measure exactly how much coating the popsicles will use, but extra magic shell isn't a bad thing ;) Once the magic shell is melted and stirred together cool until room temperature. Remove popsicles from the freezer and immediately dip in the chocolate. Hold the popsicle for a minute or two until the chocolate hardens then set down or return to the freezer while dipping the rest until ready to serve.

Nutrition

Serving: 1g | Calories: 189kcal | Carbohydrates: 10.8g | Protein: 2.9g | Fat: 9g | Sugar: 6.3g