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Super Yummy Raspberry Cheesecake Freezer Pops

Prep Time10 mins
Cook Time0 mins
Freeze4 hrs
Course: Dessert
Cuisine: American
Keyword: cheesecake, frozen treats, gluten-free, lemon, popsicles, raspberries, vegetarian
Servings: 7 pops
Calories: 113kcal


  • 1 medium lemon
  • 2 cup raspberries
  • 2 cup Greek yogurt, plain
  • 4 tablespoon honey
  • 1 teaspoon vanilla extract


  • 1/4 cup raspberries


  • Juice the lemon. Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the container as needed. Add a few chopped or crushed raspberries to the bottom of small disposable cups or your favorite freezer pop molds. Add the yogurt-raspberry mixture on top. Place cups onto a freezer-safe dish and freeze for 30 minutes, add popsicle sticks, and freeze for an additional 3-4 hours or until firm. To serve, snip one edge of a cup, peel it away, and serve cold. After the initial freeze, store any remaining pops in a zip top freezer bag with as much air removed as possible for up to one month. Makes about 7 small freezer pops.


Calories: 113kcal | Carbohydrates: 19g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 25mg | Fiber: 3g | Sugar: 14g