Strawberry Cheesecake Pops
Prep time
Total time
Makes: 5 - 3 oz ice pops
  • 4 oz whole milk ricotta cheese
  • 4 oz cream cheese
  • generous ½ cup unsweetened vanilla almond milk
  • ½ tsp vanilla
  • ¼ cup strawberry preserves (or more, to taste -- see note)
  • 10 vanilla wafer cookies, crushed, plus more for serving
  • 2 T freeze-dried strawberries, crushed (optional)
  1. Combine ricotta, cream cheese, almond milk, vanilla and ¼ cup preserves in a blender and blend until smooth. Add vanilla wafer cookies and freeze-dried strawberries, if using, and stir (or pulse very briefly) to combine.
  2. Pour into ice pop molds (I use this one) and freeze 1.5 hours; insert popsicle sticks and freeze until solid, at least 4 additional hours. Remove from molds, top with (or dip into) crushed cookies, and serve. Enjoy!
This recipe makes 5 ice pops (it will fill half of the ice pop mold used here). To fill an entire ice pop mold, simply double the recipe.

Regarding the preserves: sugar content can vary greatly between preserves. If you know that your preserves are exceptionally sweet (or, conversely, not very sweet), adjust to taste before freezing; keep in mind that increasing sugar content of the popsicles significantly might affect their ability to freeze solid.
Recipe by the pig & quill at