No Bake Strawberry Cheesecake Pops Recipe
These No-Bake Strawberry Cheesecake Pops are creamy, sweet, and perfect for any occasion. Made with cream cheese, sour cream, and fresh strawberries, they are easy to prepare, freezer-friendly, and coated with crunchy graham cracker crumbs for a delightful texture contrast. Serve these frozen pops as a refreshing dessert or party treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 14 pops
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cheesecake Mixture
- 16 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 5 Tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup strawberries, finely diced
Coating
- Graham cracker crumbs, for coating
- Popsicle sticks or kabob sticks (cut in half), for serving
Instructions
- Prepare the Cheesecake Mixture: Ensure all ingredients are at room temperature for smooth combining. Use an electric mixer to whip the cream cheese. Reserve 1 tablespoon of granulated sugar and add the remaining 4 tablespoons to the cream cheese. Add the powdered sugar and blend until smooth and combined.
- Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract until fully incorporated, creating a creamy cheesecake base.
- Incorporate Strawberries: Sprinkle diced strawberries with the reserved 1 tablespoon of granulated sugar to sweeten them. Gently fold the sugared strawberries into the cheesecake mixture.
- Freeze Mixture: Transfer the mixture to a container and freeze overnight or for 7-8 hours until firm enough to shape.
- Form Cheesecake Balls: Remove mixture from freezer and let soften for 15-20 minutes. Scoop small handfuls and roll into balls, roughly shaping them. Place balls back into the freezer in batches as you work.
- Coat with Graham Cracker Crumbs: Spread graham cracker crumbs on a plate. Working in groups, remove cheesecake balls from freezer, perfect the shape with your hands, then roll them generously in the crumbs. Place the coated balls in a container and freeze as you finish coating all.
- Add Sticks: Before serving, insert a popsicle or kabob stick into the center of each cheesecake ball to create pops.
Notes
- For best results, ensure cream cheese and sour cream are fully softened before mixing.
- You can use fresh or frozen strawberries; if using frozen, thaw and pat dry to prevent excess moisture.
- Store cheesecake pops in an airtight container in the freezer to keep them fresh.
- Let the pops soften slightly at room temperature for 5-10 minutes before eating for easier bite.
- You can substitute graham cracker crumbs with crushed digestive biscuits or cookies if desired.
