Strawberry Cheesecake Creamsicles
If you ask me what my favorite dessert is I’d say without thinking twice – cheesecake! With ice cream as a close second. So you can understand why I’m currently obsessing over these crazy creamy Strawberry Cheesecake Creamsicles! I basically combined the best of both worlds and it satisfies your every dairy dessert cravings!!!
I’m so excited about this recipe (if you couldn’t tell by now)! I used dates for natural sweetness and added greek yogurt for a boost of protein. Strawberries always pair great with cheesecake and they were a wonderful way to throw in extra antioxidants, fiber, and brightness.
It’s cold, creamy, and absolutely delicious! A perfect dessert for your Shavuot meal as the weather is getting warmer.
Below you will find step-by-step images so you can see exactly how I made these. Its ridiculously easy! Enjoy.
Strawberry Cheesecake Creamsicles
- 10 medjool dates, pitted
- 8 oz cream cheese
- ½ cup plain greek yogurt
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup chopped strawberries (fresh or frozen)
- In a food processor place: dates, cream cheese, greek yogurt, vanilla extract, and lemon juice. Blend until smooth – about 3 minutes. You may need to pause in between and scrape down the sides.
- Add strawberries and pulse a few times, just until incorporated (you don’t want it to blend into the mixture).
- Pour into popsicle molds and insert popsicle sticks.
- Freeze at least 3 hours.
- Remove from molds and enjoy!
Makes approx. 8 creamsicles.
Notes: Turn this recipe into ice cream! Just place the mixture into your ice cream machine for 20 minutes. Transfer to air tight container and store in freezer. Allow to defrost 10-15 minutes before serving so it is easier to scoop.
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