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Strawberry Chocolate Cheesecake Ice Pops


13 hours 5 minutes
Skill Level
10 ice pops

Stay cool this summer with Strawberry Chocolate Cheesecake Ice Pops!

Ingredients & Directions

Prep Time
45 minutes
Freeze Time
12 hours 15 minutes


  • 1 1/4 cups
    chopped strawberries (plus 4 tsps), divided (330 mL)
  • 3 tbsps
    strawberry jam (45 mL)
  • 1 tbsp
    freshly squeezed lemon juice (15 mL)
  • 1/4 cup
    sweetened condensed milk (60 mL)
  • 6 oz
    brick-style cream cheese, softened (175 g)
  • 1/2 cup
    full-fat Greek yogurt (125 mL)
  • 3 tbsps
    HERSHEY'S Chocolate Syrup (plus 1 tsp), divided (50 mL)
  • 1/2 cup
    graham crackers (plus 2 tbsps), roughly crushed (155 mL)
  • 1/3 cup
    ice pop molds (10) (75 mL)


Equipment Needed 
blender Blender
saucepan Saucepan
mixer Mixer
ice pop molds Ice Pop Molds

Add 1 cup (250 mL) strawberries, jam and lemon juice to blender and purée until smooth.


Add white creme chips and condensed milk to medium heatproof bowl set over medium saucepan of simmering water and cook, stirring occasionally, for 3 to 5 minutes or until smooth and melted. Let cool slightly.


Beat cream cheese and yogurt using handheld electric mixer in another medium bowl until blended and smooth. Beat in white chocolate mixture until smooth.


In layers, divide strawberry purée, half the cream cheese mixture, the remaining strawberries, HERSHEY’S Chocolate Syrup, the remaining cream cheese mixture and crushed graham crackers among ice pop molds. Gently push down graham crackers into cream cheese mixture to ensure it holds together when freezing.


Substitute graham cracker crumbs with chocolate cookie crumbs for a variation.


Insert ice pop sticks and freeze overnight or until set.