Strawberry Cheesecake Pops
- 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.