Cherry Cheesecake Greek Yogurt Pops
Prep time
Total time
Cherry Cheesecake Greek Yogurt Pops are a creamy, delicious blend of light cream cheese and Greek yogurt, with plenty of juicy, fresh cherry puree. Now you can have your cheesecake without the guilt!
Serves: 8 pops
For the cherry puree:
  • 1½ lbs. fresh cherries
  • 4 tablespoons maple syrup or granulated sugar
For the cheesecake filling:
  • 8 ounces ⅓ less fat neufch√Ętel cream cheese, softened
  • 4 ounces plain Greek yogurt (I used 2%)
  • ¼ cup + 2 tablespoons milk (I used 1%)
  • 4-5 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
Prepare the cherry puree:
  1. Remove 8 cherries, stem and pit them, then chop them into large pieces and set aside.
  2. Stem and pit the remaining cherries, or use 2 cups of thawed frozen cherries, and place in a blender with the maple syrup. Puree until smooth. Place in a fine mesh strainer set over a medium bowl and use a spoon to help it through. You'll have about 1 cup of puree. Set aside.
Prepare the cheesecake filling:
  1. Beat the cream cheese on medium speed with an electric mixer until smooth. Add the Greek yogurt, milk, 4 tablespoons of sugar, and vanilla, and beat until well combined. Taste, and add the last tablespoon of sugar if you'd like the filling to be sweeter.
Assemble the pops:
  1. Place some cherry puree in (8) popsicle molds, then layer with the cream cheese filling, dropping the chopped cherries into the filling as you go. You can mix them into the filling if desired, but it will turn pink! Continue layering until you're out of filling and puree, and place the sticks in the pops and freeze for a minimum of 3 hours or overnight. Unmold by running under cold water for 30 seconds, serve, and enjoy!
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at