Keto Strawberry Cheesecake popsicles.

Keto Strawberry Cheesecake Popsicles

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You won’t need popsicles molds or an ice cream maker to enjoy these delicious Keto Strawberry Cheesecake Popsicles!

My whole family is in love with these delectable ice cream pops! Lucky for me, they are super quick and easy to prepare, so I can make them about any time my kids ask for them (and that’s a lot!). The popsicles are made with a creamy ice cream base that tastes just like strawberry cheesecake (YUM!) and dipped into a sugar-free chocolate glaze. You won’t be able to resist!

How to make popsicles without a mold?

Usually, popsicles are made with molds as the ice cream base is liquid and needs to be held in shape until frozen. However, with this popsicle recipe, you WON’T need any molds. This ice cream base is so thick and creamy that it holds its shape well and can be frozen without being poured in any molds.

I simply use an ice cream scoop (you can also use a regular tablespoon) and spoon each portion on a lined baking sheet. Then I freeze the portions for a few minutes, until they firm up enough to add the popsicle sticks. Easy!

Are these strawberry popsicles really keto-friendly?

close-up of strawberry cheesecake popsicle

Yes, they are! Each popsicle contains only 4 grams of sugar (6 grams of net carbs)! Compared to other fruits, strawberries are low in sugar and carbs with only 4.9 grams of sugar per 100 grams of strawberries, making them ideal for a fruity ice cream!

Unlike other ice creams, our popsicles are made mostly with cream cheese, which not only gives this dessert the unmistakable cheesecake flavor but is super low in carbs. Additionally, we will use sugar-free chocolate chips to make our crunchy glaze. Perfect!

How to make quick and easy popsicles!

Start off by macerating the strawberries in lemon juice and granular erythritol. This will soften the strawberries and extract some of the juices. It’s a great way to prepare strawberries that aren’t as sweet or ripe as you hoped. If you’re dealing with juicy and ripe strawberries, you can skip this step. Then blend your strawberries into a juice.

Next, prepare the base by mixing together the cream cheese, heavy cream, and vanilla extract until creamy. Add the pureed strawberries and mix until you have a thick cream.

Scoop the cream into 6 portions onto a lined baking sheet. Freeze for 15-20 minutes until firm enough to slide in your popsicle sticks into each portion. Freeze again for 1-2 hours until completely solid.

Prepare your chocolate glaze by simply heating and melting coconut oil. Turn off heat, add sugar-free chocolate chips, and stir until melted. Dip each popsicle half-way into the glaze. Lastly, drizzle some chocolate over each popsicle (to make it look extra pretty) and enjoy!

Tips for making keto popsicles!

Macerate strawberries. By macerating the strawberries in lemon juice and erythritol before blending them, they will turn soft and juicy. Let the strawberries sit in juice for about 5-10 minutes until softened. If you are in a hurry or are working with plump and juicy strawberries, you can skip this step.

Pureeing. Either use an immersion blender or stand blender to puree the macerated strawberries in a juice. If you don’t macerate the strawberries, make sure to still add the lemon juice and erythritol to the strawberries before blending.

Chilling. After you scooped your ice cream into 6 portions, freeze them for about 10-20 minutes until firm enough to slide in popsicle sticks. At this point, you DON’T want them to freeze hard, as otherwise you won’t be able to push in the sticks!

Chocolate glaze. To make the chocolate glaze, you can use milk chocolate chips, dark chocolate or semi-sweet chocolate. Whatever is your preference. Just make sure to use keto-friendly chocolate, like Lily’s or Make Believe.

Dip each frozen popsicle into the glaze and place back onto the lined baking sheet. Then use a spoon to drizzle the remaining chocolate over each popsicle. They will look beautiful! You can eat them right away and freeze them again if they have become too soft.

Storage. You can store the completely frozen popsicles in a freezer bag (or freezer container) for 6 months. Remove from freezer about 10 minutes before eating, so the ice cream can soften a bit.

Cool down with a special treat!

close-up of strawberry cheesecake popsicles

MORE KETO-FRIENDLY RECIPES WITH STRAWBERRIES

Served Sugar-free Keto Mini Pavlovas
Mini Pavlovas
Keto Strawberry Yogurt Cream served in a glass dish.
Strawberry Yogurt Cream
Keto Strawberry Asparagus Salad served in a bowl.
Strawberry Asparagus Salad
Keto Strawberry Cheesecake popsicles.

Keto Strawberry Cheesecake Popsicles

You won't need popsicles molds or an ice cream maker to enjoy these delicious Keto Strawberry Cheesecake Popsicles!
5 from 2 votes
Prep Time 12 minutes
Freezing Time 2 hours
Total Time 2 hours 12 minutes
Course Dessert
Cuisine American
Servings 6 popsicles
Calories 246 kcal

Equipment

Ingredients
  

Chocolate Glaze

Instructions
 

  • Stem and quarter strawberries. Place into a medium bowl, add lemon juice and erythritol. Let sit for 5-10 minutes to macerate strawberries, then puree with an immersion blender or regular blender. (Read notes about skipping macerating step.)
  • Add cream cheese, heavy cream, and vanilla extract to a large bowl. Use a hand mixer to whisk until cream. Add strawberry puree and continue mixing until very creamy (it will have a mouse-like consistency).
  • Line baking sheet (or cutting board) with parchment paper. Use an ice cream scoop (or large spoon) to scoop 6 round portions onto sheet. Freeze for 10-12 minutes until firm enough to slide in popsicle sticks. Freeze again for 1-2 hours, until completely solid.

Chocolate Glaze

  • In a small bowl over medium heat, melt coconut oil. Turn off heat and add chocolate chips. Stir until completely melted. Pour chocolate into a measuring cup or bowl.
  • Dip each popsicle halfway into the chocolate and place back onto parchment-lined sheet. With a spoon, drizzle remaining chocolate over the popsicles. Enjoy immediately or place back into freezer.
  • You can store the completely frozen popsicles in a freezer bag (or freezer container) for 6 months. Remove from freezer about 10 minutes before eating, so the ice cream can soften a bit.

Video

Notes

By macerating the strawberries in lemon juice and erythritol before blending them, they will turn soft and juicy. Let the strawberries sit in juice for about 5-10 minutes until softened. If you are in a hurry or are working with plump and juicy strawberries, you can skip this step. If you don’t macerate the strawberries, make sure to still add the lemon juice and erythritol to the strawberries before blending.
Chilling. After you scooped your ice cream into 6 portions, freeze them for about 10-20 minutes until firm enough to slice in popsicle sticks. At this point, you DON’T want them to freeze hard, as otherwise you won’t be able to push in the sticks!

Nutrition

Serving: 1popsicleCalories: 246kcalCarbohydrates: 10gProtein: 4gFat: 22gFiber: 4gSugar: 4g
Keyword keto dessert, keto ice-cream
Tried this recipe?Let us know how it was!

4 Comments

  1. Not sure how they taste yet ❣️They look and smell divine. Mixture too runny so put in a silicone ice cube tray…

    • Too keep the mixture from being runny, use cream cheese straight from the fridge. Hope you like them 😃

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