Monthly Archives: June 2016

Strawberry Cheesecake Popsicles

Father’s Day is coming up this month.  It is a day that we honor the fathers and their influence in our lives.  In the USA, we celebrate on the third Sunday of June.  Father’s Day was not officially recognized until 1972.  The Mother’s Day tradition is possibly one event which may have inspired the idea of a Father’s Day.  As on Mother’s Day, dads are given cards, gifts, and honored with special family gatherings.

While my dad is no longer with us, I have many fond memories of the wonderful meals he cooked for us.  I remember especially the fried chicken, shrimp and fish that he prepared.  Quite often it would be shrimp or fish that he had caught himself.  I grew up in a really small town in Florida, located on what is known as Boggy Bayou which opens into the beautiful Choctawhatchee Bay.   And beyond that is the beauty of the Gulf of Mexico with all of its bounty.



Above two pictures are courtesy of a family member.

While dad did all the cooking, I don’t remember him making too many desserts.  He did make homemade ice cream and possibly ice cream was his favorite dessert.  He would often grab a bowl of it after dinner to enjoy while watching TV.  I think he would have enjoyed these Strawberry Cheesecake Popsicles.

Ice cream is a favorite of a lot of us and many of us probably enjoyed some variety of a popsicle while growing up.  These popsicles are creamy from the cream cheese and slightly tart from the strawberries.  They are sure to bring back happy memories of a summertime treat.

Strawberry Cheesecake Popsicles

  • Servings: 10
  • Difficulty: easy
  • Print

8 ounces cream cheese
¼ cup sour cream
1 cup powdered sugar
1/3 cup heavy whipping cream
6 large fresh strawberries, chopped or ¾ cup frozen strawberries
1/4 cup graham cracker crumbs
1 tbsp melted butter

Add the melted butter to the graham cracker crumbs and stir until thoroughly combined.  Set aside.

In a food processor add the cream cheese, sour cream, powdered sugar and whipping cream, process until well combined. Add the strawberries and pulse to combine.  Pour mixture into popsicle molds, leaving a little space at the top for the crust.  Tap the molds gently on the counter to remove air bubbles.  Divide the graham cracker crumb mixture evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.  To release the pops, hold molds briefly under hot water.  

Strawberry Cheesecake Popsicles

1.  I used popsicle molds from Prepworks by Progressive Freezer Pop Maker that I purchased at Amazon.
2. If you don’t have popsicle molds, use small paper cups and popsicle sticks.


%d bloggers like this: