Raspberry Cheesecake Popsicles

5 / 5 (1 review)

Popsicle Collage

I love how simple this recipe is and that it is not loaded with as much fat as some of the other recipes I considered. In fact, if you get 6 medium popsicles, each has only about 93 calories! Fun summer treat for kids and adults!

Note: I was able to make 8 smaller popsicles with this recipe. You should be able to get 6 medium or about 3 large.


Recipe from The Novice Chef.

star popsicle mold

Raspberry Cheesecake Popsicles

5 / 5 (1 review)
Serves: 6 medium popsicles



  1. In a small saucepan, cook raspberries and water over medium heat for about 10 minutes, until easily mashed.
  2. Puree the raspberry mixture in a blender or food processor. Cool the puree in the refrigerator for about 30 minutes.
  3. Then puree the cream cheese, milk, vanilla, and powdered sugar in the food processor until smooth.
  4. Alternate spoonfuls of the cream cheese mixture and the raspberry puree into popsicle molds. Insert popsicle sticks and freeze for at least 2 hours.


You can try using blueberries, strawberries, blackberries, or cherries in place of the raspberries too.

Comments & Reviews

  • Renee

    Great low-fat recipe Melanie. Thanks!

    • Melanie

      We enjoyed these and will be making them regularly. I’ve been trying out some other variations using that yummy cream cheese mixture too. Hope you like them!

  • Rachel Adams

    I made these with cherries instead and I think to get a better mix of flavors I will mix the puree and the cream cheese together. But the bright spot is, only 1 ice pop is 88 calories if you can make 8 Popsicles…which shouldn’t be too hard to do.

    • Melanie

      Let me know how that works out for you. Sounds yummy! If the fruit part isn’t tasting very good to you, it could also help to add some sugar or maybe use fruit preserves.

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe: