Popsicles are always a great summer dessert and they are simple to make as well. My five ingredient Raspberry Cheesecake Popsicles are a great no-sugar-added treat for anyone wanting to enjoy ice cream while watching your carbs.

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My Raspberry Cheesecake Popsicles are so much tastier than those store-bought sugar-free popsicles! They are a healthy summer dessert recipe that both kids and adults will love!

If you follow a Keto or low-carb diet, these are a great fit for you and for my Trim Healthy Mama friends, these dreamy popsicles fall right into the Trim Healthy Mama “S” category because of the rich heavy cream that had fat to the recipe.

Don’t let making popsicles at home intimidate you all at because with a good popsicle mold, some sticks, and the right ingredients you’ll have all you need to dive right into making your own at home.

Can Popsicles Be Healthy?

We don’t typically think of desserts as being healthy. They typically are something we avoid when trying to lose weight, but thankfully with the right ingredient, you really don’t have to avoid dessert.

Popsicles can be a healthy option for dessert, but it really does depends on the type of popsicles you eat.

If you are mainly buying those artificially flavored and colored Keto or Sugar-Free Popsicles from your local store then you may not want to consider them the healthiest of options.

Many of them have harsh sweeteners that replace sugar which can do a number on your tummy, not to mention all the fillers they add the ice cream to keep it fresh for a long time.

But if you take the time to make your own popsicles at home with healthy, whole fruit, and some good quality sugar alternatives, then yes, popsicles can be healthy summer treats.

Let’s talk about the ingredients in these sugar-free Raspberry Cheesecake Popsicles and how they are a healthy choice.

Almond Milk: The base of these yummy ice-cold pops starts with good organic almond milk. I use almond milk because it is a great way to bulk up your ice cream base without adding a ton of unnecessary dairy or fats.

Now, down get me wrong fat is not bad, we’ll add some in the next ingredient, I just like to control the amount that is in my snacks and reserve my fattier choices for my savory foods.

The almond milk can be replaced with coconut milk if you have an almond allergy or if you want to increase your fat to meet a certain macro by all means use all cream or half and half.

Heavy Whipping Cream: Adding a half cup of organic heavy whipping cream (also known as double cream in some countries) adds that fat element we were lacking in the almond milk.

The cream is the first ingredient out of two that is added to these popsicles to give them a very deep richness to the flavor and a great creamy mouthfeel.

If you want to cut back on the fat even more, you can sub the heavy whipping cream out with another 1/2 cup of almond milk, just be sure you use the cream cheese because you’ll need some fat to keep the popsicles from just feeling like an icy juice pop.

Creamy Cheese: What would cheesecake popsicles be without the cream cheese, right? This amazing creamy cheese brings so a nice flavor and texture to these frozen beauties.

You definitely feel like you are enjoying a rich slice of cheesecake on a stick. I use a full-fat cream cheese in these popsicles to get the lowest carb count but you can swap it out for the 1/3 less-fat cream cheese if you would like.

Just make sure your cream cheese is very soft when you go to mix up your popsicle base so it will mix in easily without leaving clumps.

Raspberries: Raspberries are one of my favorite fruits and since berries are lower in carb naturally than other fruits they are a great option for making low-carb desserts. Raspberries also go amazing with cream cheese so it was a no-brainer for me when I choose them for these popsicles.

They lend the perfect blend of sweet and tart to the creamy popsicles which helps to cut through the fat in the heavy cream and cream cheese.

Perfect combo in my opinion! However, if you wish to swap out the type of berries go for it! I can’t imagine any of them being bad.

I had fresh berries on hand but you can totally use frozen and just let them thaw before mashing them. You’ll get the same great flavor since frozen fruit is picked at its peak season.

Sweetener: The popsicles have very simple ingredients that are all easy to sweeten with a sugar alternative. Of course, if you aren’t watching your sugar intake then use whatever type of sugar you prefer.

But for those of us that try to avoid sugar or excess carbs, you’ll need to go with your favorite low-carb sweetener.

I love and use an erythritol and stevia blend called Super Sweet Blend from a company called Trim Healthy Mama.

They have all kinds of natural sugar alternatives and low-carb food products that you can check out through my affiliate link in their Product Store.

I like using the super sweet because it has a sweetening level that is sweeter than sugar, so it doesn’t take much at all to make these creamy Raspberry Cheesecake Popsicles perfectly sweet.

You can also use a Monk Fruit blend if you prefer those you’ll just need to add it and taste the recipe as you go to make sure you get the right amount in since they will measure differently than the Super Sweet I use in the recipe card.

Thankfully this ice cream doesn’t have any eggs in it so it is perfectly safe to taste the mixture as you go to make sure it fits your tastes.

What Are The Best Popsicle Molds To Use For Homemade Popsicles?

Okay, I’m not an expert on this subject matter at all, so I’m just going to tell you what I’ve learned from my experiences in making our family popsicles at some.

Years ago I had some plastic ones that came from a local retailer that worked okay I guess. They held liquid just fine and then froze perfectly.

But when it came to getting the popsicles out I had to run the mold under warm water and I wasn’t a fan of that extra step. Plus after a while, they ended up cracking and being tossed in the trash.

So if you go with plastic just remember to grab a higher quality plastic that can stand up two long-term freezing.

I have learned in the last couple of years that I love silicone molds. They are easy to fill and use and are made to flex more so they don’t have a problem expanding in the freezer.

You never have to worry about them breaking and they are super easy to clean once you take out your popsicles.

This brings me to the number one reason I prefer silicon molds, they are extremely easy when it comes to removing your popsicles when you are ready to eat them.

They really just slide right out and you don’t have to struggle at all and I’ve never once had to wet them with warm water to get my creations out.

So for that matter, I’m a solid fan of the silicon molds. I do, however, what to try the stainless steel ones in the future. Which type do you prefer?

Tips for Making Perfect Sugar-Free Raspberry Cheesecake Popsicles

• Purchase the freshest and best-looking fruit for these popsicles as they will give you the best flavor and texture.
• Use a good quality popsicle mold that is filled quickly and without a big mess. I recommend silicone as they make removing the popsicles from the mold easy when you are ready to enjoy them.
• Play with the fruits if raspberries aren’t your favorite. I’ve used strawberries and blueberries in this recipe as well and they were both perfect,
• Add some extracts to add more flavor to your popsicles if you want to mix it up a bit. Some lemon extract would pair beautifully here with the raspberries.
• Make sure to store your finished popsicles in an airtight container in the freezer until you are ready to eat them.
• If you don’t want to take the time to swirl in the raspberries simply mix them in with the cheesecake base and stir well until combined and then fill your twelve popsicle molds.

Yield: 12

Raspberry Cheesecake Popsicles

Prep Time: 10 minutes

Additional Time: 8 hours 20 minutes

Total Time: 8 hours 30 minutes

These sugar free creamy cheesecake popsicles are studded with fresh raspberries and they are the perfect treat to enjoy on any hot summer day.

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Ingredients

Cheesecake Base

• 6 ounces of soft cream cheese
• 1 1/2 cups of unsweetened almond milk
• 1/3 cup of heavy whipping cream
• 1/4 cup of Trim Healthy Mama Super Sweet
• pinch of salt

Raspberries

• 6 ounces of fresh raspberries
• 1 tablespoon of Trim Healthy Mama Sweetener

Instructions

1. Add all of the ingredients for the cheesecake base into a blender or food processor and blend until smooth and there are not lumps. Set it aside.
2. Add the raspberries and sweetener to a bowl and mash the berries up througly with a fork.
3. Gathter you popcicle molds and popsicle sticks. This recipe makes 12 popsicles and I use this popsicle mold.
4. Add a little of the cheesecake base mix into each popsicle mold then add some of the mashed raspberries. Repeat the process until each one of the molds are full.
5. Take a butter knife or straw and swirl around the mixture in each mold. place the lid on the mold and the popsicle sticks.
6. Place the mold in the fridge or at least 8 hours or until they are completely frozen solid.
7. Store in an airtight container or freezer bag until ready to eat.

Nutrition Information

Yield

12

Serving Size

1
Amount Per ServingCalories 81Total Fat 6.5gTrans Fat 0gCholesterol 18.5mgSodium 47.5mgCarbohydrates 7gNet Carbohydrates 2gFiber 1gSugar 1gSugar Alcohols 4gProtein 1g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!