Let's Get Cookin'

Strawberry Cheesecake Smoothie Pops

  • Author: Jessica Beacom
  • Prep Time: 10 Minutes
  • Total Time: 10 Minutes
  • Yield: Serves 6 1x
  • Category: Gluten-Free, Vegetarian
Strawberry Cheesecake Smoothie Pops Ready to Serve


  • ¾ cup (6 ounces) vanilla yogurt
  • ¾ cup cottage cheese
  • 1214 frozen strawberries (about 2 cups
  • ¼½ milk of choice (the amount used will depend on your blender) 
  • 1 Tbsp. flax meal
  • 1 cup ice
  • 2 sheets graham crackers, crushed (gluten-free if needed)


  1. Add yogurt, cottage cheese, strawberries, milk, flax meal, and ice to a blender. Blend until smooth. 
  2. Stir (or pulse) half of the graham cracker crumbs into the smoothie, reserving half for later.
  3.  Pour the smoothie into freezer pop molds to about ½ inch from the top. Divide the remaining graham cracker crumbs among each pop. Place the cover on the mold(s) or cover with a sheet of foil if your mold(s) do not have a cover and insert a wooden stick into each pop. 
  4. Transfer mold(s) to the freezer and allow to freeze for at least 4 hours or until solid.


  • Serving Size: 1 Pop (made with full-fat dairy)
  • Calories: 95
  • Sugar: 7g
  • Sodium: 35mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 7g