Lemonade and strawberry cheesecake popsicles

Oh boy!! These, I think, are the best popsicles I have made so far or tasted for that matter!!

Do you think I am on lemonade recipe mode? My last three recipe titles are with the word lemonade in it, so I think so :-)

Anyhow, I have seen many variations of cheesecake popsicles. I have always wanted to make some and since I had both lemonade and organic strawberries on hand, I figured I mix them both, and make a mix version of cheesecake popsicles.

You need to make this for your kids, friends, or family. These lemonade and strawberry cheesecake popsicles would be perfect for any barbecue, gathering or any other occasion. I really mean it, you really need to make them, they are really really good.

These are super easy to put together, are super refreshing, and are loaded with Vitamin C, plus they are not that sweet and are only 150 kcal :-)

This is the only popsicle recipe you will need. You can also make them with any type of berries or other fruit of your choice. I think any one that tries these popsicles will love them, so make them, you will not be sorry!!

Here are other popsicles variations I made in the past in case you missed them:

Raspberry and cream popsicles
Lime and strawberry cream popsicles


Here you can see the lemonade mixture in the Dickie cups which is more of a liquid texture. The right picture is the cream cheese and strawberries mixed in. Make sure you have some strawberry chunks as well as cream cheese chunks. You don’t want a homogeneous mixture for the strawberry part, you want a chunky one!

 The lemonade part is more of liquid consistency than the strawberry one which is more chunky.

Here you can see the popsicles in the freezer. About 2-3 hours and you will be able to sink your teeth into them!!

 These are awesome. You need to try them ASAP!!

My daughter having one of them. She loved them so much she wanted to have another one!!


Lemonade and strawberry cheesecake popsicles

Miryam's original recipe

Yield: 6 popsicles


1 8oz 1/3 less fat cream cheese
1/2 cup frozen lemonade concentrate, thawed (I used 3/4 cups)
3 tablespoons honey
1 cup fresh organic strawberries (I used frozen)
Freezing molds of your choice
Popsicle sticks


In a food processor add the strawberries and pulse for about 5 seconds. You don't need to completely puree the strawberries, a few chunks is what you need.

In another bowl beat the cream cheese and honey. Divide the cream cheese mixture in equal halves and add the strawberries to one half and thawed lemonade to the other.

For the strawberry half, just mix through for a bit. You want some cream cheese chunks to show. Don't mix to obtain a homogeneous mixture with the strawberry part. You want a chunky texture.

For the lemonade part, you want the opposite. Mix through until all of the lemonade is mixed in good. This mixture will be more of a liquid.

Pour about two tablespoons of the lemonade mixture inside the Dickie cup and place about another 2 tablespoons of the strawberry one over the lemonade. Place popsicle sticks in each cup.

Freeze for about 2-3 hours.

Nutrition facts calculated based on the recipe giving 6 servings.

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  1. Ando un poco liada estos días, pero esta tarta y el crumble que acabas de publicar se merecen un poco de atención. Creo que me imprimo las recetas, me apete probar ambas!

  2. Ah chica pues espero que te gusten. Tenia estos posts ya de antes pero ayer no se que paso que se me borraron como 7 y los tuve que colgar otra vez, menudo lio, menos mal que los tenia en Facebook :-)

  3. Made your cheesecake; loved it. I used a 9 inch spring form pan; is that what you use? Also mine only took 1 hour. The one problem I had was getting it off the bottom and I greased and floured it well. Do you think you can use parchment paper to hold the cake together to remove it from the bottom?  Thanx

  4. Made your cheesecake twice before and it seems you altered the recipe. I remember it called for sugar not unrefined sugar. Can you use sugar in the raw? Also I don’t remember your original recipe calling for mixing with a whisk. Am I mistaken?

    • Yes you can use any type of sugar you like. I will actually change it to use a stand mixer because it is a lot easier but you can use any method in which the ingredients will combine well, even a food processor :-)

  5. Made your cheesecake 5 or 6 times and I was sure that the original recipe said to turn the oven and leave cake in for one hour and then one hour on a rack and then in fridge for 6-8 hours or overnight. Am I losing my mind?

    • I don’t believe so. Maybe some other cheesecake? I remember leaving it in the oven for a while after it is baking but not about the other instructions although if you have time I think that would work best :-)

  6. was sure your original recipe said after cake is done to turn oven off and leave in oven for one hour. am I wrong or did you alter the recipe?

  7. Just made your cheesecake but I substituted one teaspoon lemon extract and a half a teaspoon of orange extract. Also I added two extra tablespoons of flour. It’s cooling in the refrigerator and I can’t wait to try it. I was searching for a recipe that tasted similar to a cheesecake someone I know made years ago which had a hint of lemon and was the best Italian cheesecake I ever ate so I will let you know if this comes close.

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