Strawberry Cheesecake Ice Cream Bars
Creamy cheesecake ice cream bars made with fresh strawberries, cream cheese, and whipped cream. This no churn frozen dessert has a creamy texture with graham cracker pieces in every bite.
Ingredients
- 1 ½ cups strawberries roughly chopped
- 2 tablespoons lemon juice
- 1 cup powdered sugar divided
- 8 ounces cream cheese
- 1 cup heavy whipping cream
- 2 cups graham cracker sheets gluten free if needed
Instructions
- Place strawberries, lemon juice, and ¼ cup of the powdered sugar in a small saucepan over medium heat. Stirring often, cook the strawberry mixture for about 8–10 minutes, or until the strawberries are just beginning to soften and release their juices. Remove from heat and set aside to cool.
- While the strawberry mixture is cooling, place the cream cheese and the remaining ¾ cup of powdered sugar in a medium mixing bowl. Using a hand mixer, beat until well combined and slightly fluffy. Add the heavy cream and mix on medium speed until soft peaks form.
- Add the strawberry mixture and crushed graham crackers. Very gently fold until just combined.
- Divide the mixture evenly into your popsicle molds. Insert the popsicle sticks, making sure not to push them all the way to the bottom of the molds (which will become the top of the popsicles).
- Place the popsicles in the freezer and freeze for at least 8 hours.
Equipment
- Stand or hand mixer
Notes
- To unmold, briefly run the popsicle molds under hot water and very gently pull the popsicles out.