Strawberry Cheesecake Popsicles #CookoutWeek

This is the third recipe for #CookoutWeek 2016. Be sure to check out the giveaway for some cool, summer cookout supplies.

Wednesday! Hump day!  This week needs to fly by.  The last two days have dragged on a bit. It must be because I am looking forward to the long holiday weekend.

I needed to make a quick trip to Florida this week.  Boy is Florida hot. I don't even think it was so hot for them but I couldn't take it. As soon as I went outside I wanted to run back into the A/C.  All this hot weather made me crave any and everything that would help me cool off.  

I got a popsicle mold this year and have been hankering for the chance to whip up my first batch of popsicles.   Well after sweltering in Florida for a few days I knew the time had come. Being my first attempt I went with a pretty easy recipe.  We had fresh strawberries and I wanted something creamy.  Thus these strawberry cheesecake popsicles fit the bill.

There are no crazy ingredients.  Everything is thrown into the blender and then whipped up together.  So easy!  To make it more cheesecake like, I added some graham cracker crumbs to the top (bottom?) of the popsicles after the mixture is poured into the molds.  I think that is my favorite part.  

I had such a good time making these popsicles. I have about a million more recipes ready to go on a Pinterest board. I cannot wait to try them.

Strawberry Cheesecake Popsicles

by Emily Morris

Prep Time: 10 minutes

Cook Time: Freeze for 4 hours

Keywords: no bake dessert strawberry summer

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Ingredients (makes 10 popsicles)

• 1/2 cup graham cracker crumbs
• 2 tablespoons melted butter
• 1 (8-ounce) package cream cheese
• 2 cups strawberries, halved
• 1/2 cup confectioners’ sugar
• 1/3 cup milk
• 1/4 cup Greek yogurt

Instructions

In a small bowl, combine graham cracker crumbs and melted butter until a crumbly, moist mixture forms; set aside.

In a blender or the bowl of a food processor, combine cream cheese, strawberries, confectioners’ sugar, milk and Greek yogurt.

Scoop the mixture evenly into popsicle molds, leaving 1-inch for the crust. Press graham cracker crumb mixture over the top of each mold, using your fingertips to gently press the crumbs into the batter. Add popsicle sticks to the center of each cup.

Place into freezer until fully frozen, at least 4 hours.

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