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Raspberry Cheesecake Yogurt Popsicles

These raspberry cheesecake yogurt popsicles are a refreshing twist on classic cheesecake, transformed into a cool, creamy frozen treat. Made with tangy Greek yogurt, smooth cream cheese, and fresh raspberries, each bite is rich yet balanced with bright fruit flavor. A lightly sweet almond crumble adds texture and a subtle crunch, making these popsicles both satisfying and unique.
Prep Time15 minutes
Freezing Time4 hours
Total Time4 hours 15 minutes
Servings: 6

Ingredients

For the Cheesecake Popsicle Base

  • 6 ounces low-fat cream cheese softened
  • ⅓ cup plain non-fat Greek yogurt
  • ⅓ cup milk any type
  • ⅓ to ½ cup powdered sugar adjust to taste
  • 1 teaspoon vanilla extract
  • ½ pint fresh raspberries

For the Almond Crumble Topping

  • ⅓ cup almond meal
  • 1 tablespoon coconut sugar or brown sugar
  • 1 tablespoon melted coconut oil or butter

Instructions

Make the Crumble

  • In a small bowl, mix almond meal, coconut sugar, and melted coconut oil until crumbly. Set aside.

Blend the Filling

  • In a blender, combine cream cheese, Greek yogurt, milk, powdered sugar, vanilla extract, and raspberries.
  • Blend until completely smooth and creamy.

Assemble the Popsicles

  • Pour the mixture into popsicle molds, leaving about ½ inch space at the top.
  • Spoon the almond crumble mixture over each popsicle and gently press it down.
  • Insert sticks and secure the mold lids.

Freeze

  • Freeze for at least 4 hours or until fully solid.

Remove and Serve

  • To release, run the molds under warm water for about 10 seconds, then gently pull out the popsicles.

Notes

Sweetness level: Adjust powdered sugar depending on how tart your raspberries are.
Dairy-free option: Use dairy-free cream cheese and plant-based yogurt for a fully dairy-free version.
Fruit swaps: Try strawberries, blueberries, or mixed berries for variety.
Texture tip: For an extra smooth finish, strain the raspberry seeds after blending if desired.
Storage: Keep popsicles in the freezer in an airtight container for up to 2 weeks.