These fresh, fruity, cheesecake-a-riffic pops will have you reaching for your beach bag in the middle of winter.
Strawberry Cheesecake Pops
Ingredients
- 1 cup freeze-dried strawberries, divided
- 1 cup coconut shreds, divided
- 2 pints NadaMoo! Strawberry Cheesecake
- 3/4 cup unsweetened vanilla almond milk
Instructions
- Using half the freeze-dried strawberries and half the coconut shreds, cover the bottom of popsicle molds.
- In a blender, combine Strawberry Cheesecake with the almond milk and blend until well combined so that the texture resembles that of a smoothie. Add more almond milk as needed.
- Portion out the mixture between the popsicle molds.
- Top with remaining freeze-dried strawberries and coconut shreds. Place popsicle sticks inside.
- Freeze for 4-6 hours.
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