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These Strawberry Delight Popsicles are a prime example of unique food blogger inspiration. Long, long ago, a reader mentioned that she stuffed my Strawberry Delight recipe (a no-bake cheesecake recipe with crust and strawberry filling) into popsicle molds and froze it. Of course I thought that was just odd enough to be genius, so I wrote the idea down on my mammoth recipe ideas list – but didn’t write down the name of the lady who did it. So the credit for this idea will be anonymous unless the inspired party steps forth and declares herself…my apologies.
Why did the idea suddenly resurface? Well, I was working on a strawberry pie filling for the fresh strawberry pie that will be showcased in a project I’m working on (to be revealed soon), and I didn’t get the filling quite right on the first try so I remade a half batch of cream cheese filling with my hypothesized tweaks to make sure it would set up properly. It did – but now I had some plain cheesecake filling to use in something…and the mental cogs started whirring.
While it may seem odd to mash up cheesecake filling, crust crumbs, and strawberries in a POPSICLE, trust me (or my unidentified friend) for the results. I love the chunky texture; the blobs of crust are a neat surprise in the creamy popsicle, and I’ve been enjoying one of these out of the freezer as a sweet finale to lunch for the past week. (I love desserts that can be kept in the freezer because I don’t have to worry about them spoiling and I can just grab them when I need them.)
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- my strawberry recipes
- my popsicle recipes
- Peanut Butter Cookie Doughsicles
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You can pin this recipe here:
- 4 oz. reduced-fat cream cheese
- ¼ c. sour cream
- ½ tsp. THM Super Sweet Blend
- ¼ tsp. vanilla extract
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- ¾ tsp. Knox gelatin*
- 1 T. hot tap water
- ½ c. heavy whipping cream
- ½ c. Briana's Baking Mix
- 2 T. salted butter, melted
- 2 T. water
- 1 tsp. THM Super Sweet Blend
- Make the cream cheese filling ahead of time so it can set up. Beat the first five ingredients until smooth. Whisk the gelatin into the hot water, then add it to the cream cheese mixture and beat immediately. Add the cream and beat for several minutes until the cream thickens and ridges start to appear while beating. Refrigerate the cream cheese mixture for several hours before assembling the popsicles.
- Make the crust pieces by beating all the crust ingredients together and mashing the dough flat onto a baking pan with a fork. Broil for a few minutes until browning on top, then remove from the oven and crumble into small pieces. Transfer the crumbs to another container and freeze to quickly chill before assembling the popsicles.
- Stir the chilled crumbs and chopped strawberries into the chilled cream cheese mixture, then use a spoon to push the mixture into popsicle molds. Insert sticks and freeze for several hours until firm. The pops are best after they have been at room temperature for a few minutes to soften.
**I recommend using fresh strawberries for best texture and appearance, but if all you have is frozen, try to chop them and stir them into the popsicle mixture while still frozen instead of thawing them first.
Please note that this "crust" recipe is not an actual crust; its only purpose is as crumbs in these popsicles. I have plenty of real crust recipes here on my website and in my cookbook.
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