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.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Freeze
- Cuisine: Mexican
Keywords: strawberry cheesecake paletas, Mexican paletas, homemade popsicles, strawberry ice cream bars, frozen desserts, cheesecake