So … it’s been about a year since I posted these the first time. I just made them again, (March, 2015) and I can’t get over them. Let’s review my cheesecake recipe list….
Cheesecake Cupcakes?-Check. Cheesecake Stuffed Strawberries?- Check. Chocolate Chip Cheesecake Brownies?- Check. Butter Pecan Cheesecake Squares?- Check.
So, you get the point. Me likes my cheesecake. And one day I decided to try to freeze little balls of it. Because if I don’t find a way to properly portion cheesecake… I’m in big trouble. These are my favorite in the summer. Anytime I want a bite of cheesecake, I just skip to the freezer (yup, skip… if it’s for cheesecake, I’m skipping.) and there it is. I’m not saying I always stick to one… or two… or three… but at least the option is there, right? That’s gotta be worth something.
What’s your favorite way to eat Cheesecake?
…Perhaps just in its natural form? Is it weird that I’ve never actually made just a normal cheesecake?
Well anyhoo. If you don’t have strawberries, that’s okay. You can still make this- just ditch the strawberries. Although if you ask me, strawberries and cheesecake go just as well as chocolate and peanut butter. MMMM-MM!
- 2 (8oz.) packages cream cheese
- ½ cup confectioners sugar
- ¼ cup granulated sugar (plus another tablespoon)
- 1 teaspoon vanilla extract
- ¼ heaping cup sour cream
- 14 strawberries
- 2 cups graham cracker crumbs
- 14 popsicle sticks, or 7 kabob sticks
- Using an electric mixer, mix the (softened) cream cheese and sugars together until well blended. (save the extra tablespoon sugar for later)
- Add the sour cream, 6 sliced strawberries, and vanilla, mixing further until well blended. (Having the ingredients nearly at room temperature helps them to blend better.
- Dice 8 more strawberries into very small pieces and sprinkle them with the tablespoon of sugar. Fold into cheesecake mixture. Place in a container to freeze overnight (or 7-8 hours)
- Break frozen mixture a bit with a spoon and let sit for about 10 minutes. Take small handfuls and roll into balls (the shape doesn't have to be perfect at all, we can fix these later) Set them aside and place them in the freezer in groups as you go.
- Pour graham crack crumbs on a plate. Remove cheesecake balls from freezer (in groups). Perfect the balls a bit, clean your hands, and one by one, cover them generously with graham cracker crumbs. Have your hands full of crumbs as you cover them. As you do so, perfect the shape of the balls and place them in a container to freeze as you finish each one.
- When ready to serve, slide a popsicle stick in the middle of each one (I had kabob sticks so I cut those in half and used those!)
- Warning: These are REALLY GOOD. But, you already know that because there is NO WAY you reached this step and didn't have a taste (or several) of that cheesecake!! This probably makes more than 14 and I just ate a TON along the way. Oops. But you might do the same, so I'll stick with my 14!
this is absolutely gorgeous:-)
loved it…
Anyway I get to eat more cheesecake I’ll take it… I LOVE cheesecake! And these cheesecake pops look sooo yummy and perfect for spring! 🙂
Thank youuuu! I know I kind of just made this up as I went along because I needed to find another way to eat cheesecake, ha! I love taking these out of the freezer and eating them whenever I have that cheesecake craving hit 🙂 (which is quite often….)
Another good recipe of cheesecake. What’s even better is its a no-bake cheesecake. And strawberries are just perfect. Wonderful recipe!
Thank you Maureen! This one is a hugeeee favorite of mine. I make a huge batch like once a year and freeze them, and then take them out of the freezer all summer long one by one 😉
Looks so good… I’m wondering about adding some Nutella?
A couple scoops of Nutella in the mix would be AMAZING! What a great idea!! (Wish I thought of that!)
I am planning a graduation party. How long can they be non refrigerated?
Hi Norma! So I did a little experiment last night, since I had some in my freezer! 🙂 I let it sit out to see when it would start to get less sturdy on the stick. It was 77 degrees in the house and it was good for a solid 30 minutes. So if they’re kept indoors around a similar temperature, that will help you gauge! 🙂 They taste so good, I hope you have a chance to try them- thanks for asking!
Hi.. I made these pops as one of my sweet dishes for my husband’s birthday. Topped them with frozen strawberry rings. They are melt in the mouth. Amazing. Thank u.
Hi Farida! What a great idea for a birthday party- I’m sooo glad you enjoyed them. These are DEFINITELY mouth watering 😉 I always have a stash in my freezer so I can have one whenever I feel like it-which is right now since we’re talking about it! 😉 Thank you for letting me know, it made my day!
Hi Stephanie! I am going to try to make a couple bathes of these for my husbands holiday party at work. I was wondering, after being made they must be put in the freezer, right? Well he goes into work very early in the morning and I am sure the pot luck wont be until the afternoon, so how long do you think these should be taken out of the freezer before served so they aren’t frozen when being bitten into? I see that you responded to another person saying they are sturdy for about 30 mins after being taken out of the freezer, but how long for them to thaw before serving is my question? Thanks!
Also, considering the nutella addition in one batch, how many scoops of this would you guess? And would I just add it to all the ingredients in the beginning?
Hi April!
I actually wouldn’t suggest letting these thaw all the way before serving them because then they will fall off the stick 🙁 So I would stick to putting them out around the 30 minute mark. They’ll be chilled enough to stay on the stick- but not frozen solid.
Adding Nutella sounds delicious!!! And yes, adding them in the beginning would be great. It’s hard to say how much you should add, as I’ve never done it.. but, maybe 1/2 -3/4 of a cup? If that doesn’t seem like enough after you’ve added it, I don’t think it should be a problem to add a little bit more 🙂
ENJOY and good luck!!!!!!!!
Thanks a ton, Stephanie! And thanks for responding! 30 minutes sound great, I guess my concern was that people would bite into frozen solid pops if they ate them right away, bu if they are able to be eaten right away and not be too hard then I agree, I see no reason to let them thaw. Thanks again so much, I am REALLY excited to make these!
Stephanie,
These were a hit! Thanks Again! Is it possible to make this in a cheesecake pie form? Like just follow directions, but place in spring-form pan and refrigerate for 4 hrs instead of freezing? What do you think?
WOOOO!!!! I am SOOO happy to hear that, I was thinking of you and crossing my fingers- thank you for letting me know!!!! I think if you make it in a spring-form pan and serve it fresh from the fridge, it should work… 4 hours should also be sufficient I’d say! If for some reason that ends up not being the case, pop it in the freezer for just a little and then serve, to let it firm up a little more… might not be necessary though!! 🙂
So I’m curious if after freezing these they could be dipped in chocolate then sprinkled with graham cracker crumbs? I want to make a strawberry cheesecake chocolate covered cake pop topped with graham crumbs. Do you think it would be possible? Would they have to remain frozen after dipped in chocolate? Would refrigeration suffice? These sound amazing!
Hi Shae!! I would definitely say that they should stay in the freezer, unfortunately- but your idea sounds absolutely delicious, they should be a BIG hit!!! 🙂 Enjoy!!!!