Healthy strawberry yogurt ice pops on a plate, top view summer table scene against a blue wood background
Cool and creamy, these strawberry cheesecake paletas are made with whole foods and are very easy to make. Kids love them and it’s satisfying knowing that you’re offering them real food instead of chemicals.
This recipe is dedicated to my sweet little great-nephew. We’ve established our little ritual that when he comes to visit us at the beach, I have a BIG supply of these paletas in the freezer for him. He loves them and I love making them for him. But really, what’s not to like about strawberry cheesecake paletas?
Not really. The popsicles that we ate as children are, and were, made from sugary, flavored water and maybe a little bit of juice. They have fun names like “electric blue”, “neon green’, and ‘blue razzberry’.
Paletas are made with fruit, cream, sometimes chocolate in smaller batches. They’re usually less sweet than a popsicle and handmade.
Let your mind go wild! You can experiment with adding chocolate, herbs, or even tequila for an adult treat. Here are a few suggestions to get you started:
Silicone popsicle molds make this recipe much easier, but NO you don’t have to use one. Paper cups (like the ones we use in the bathroom) make cute little pops. I’ve also used coffee size styrofoam cups as well. The big ice cube trays used for specialty cocktails also work, plus they come in fun shapes like big squares or spheres!
If you like this recipe, here are a few more to try:
Cool and creamy, these strawberry cheesecake paletas are made with whole foods and are very easy to make. Kids love them and it’s satisfying knowing that you’re offering them real food instead of chemicals.
1 brick (8-ounces) cream cheese, room temperature
4 tablespoons granulated sugar
1 cup Greek vanilla yogurt
1 teaspoon vanilla
25 ripe strawberries
1 tablespoon powdered sugar
In a medium bowl, add the cream cheese, granulated sugar, yogurt, and vanilla.
Use a hand mixer to whip the ingredients together until very smooth. Set aside.
In another medium glass bowl, mash the strawberries and powdered sugar together until almost liquified, but still has small chunks.
Drizzle ¼ cup of the cream cheese mixture into the strawberry mixture and stir to combine.
Scoop each mixture, alternately with each other to make layers, into silicone popsicle molds.
Add the popsicle sticks to the mold and freeze until fully frozen – about 6 hours. If you’re using paper cups or your molds don’t have a way to add a popsicle stick into the mold itself, cover your mold with plastic wrap and freeze for 2 hours when it hits a slushy stage, but not solid yet. Remove from the freezer and poke the popsicle sticks through the plastic wrap and return to the freezer. The plastic wrap will help keep the sticks upright and straight.
When frozen, unmold and serve or slide into a cellophane popsicle bag or wrap in plastic wrap and store in the freezer for up to 2 months.