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Strawberry Cheesecake Pops with Graham-Style Crumble

Tangy, creamy cheesecake-style pops streaked with sweet strawberry and finished with a toasty oat-and-pecan crumble on the base.

Strawberry Cheesecake Pops with Graham-Style Crumble

Ingredients

  • 1½ cups sliced250 gStrawberrieshulled and halved
  • ⅓ cup85 gCream cheesesoftened
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2 tbsp45 gMaple syrupdivided
  • 1½ tsp8 gLemon juice
  • ¾ tsp3 gVanilla extract
  • 3 tbsp chopped20 gPecansfinely chopped
  • 3 tbsp15 gOld-fashioned rolled oatssoaked overnight in the milk
  • ½ tsp1 gGround cinnamon

Steps

  1. The night before, stir the oats into the milk in a small cup, cover and refrigerate so they soften.
  2. Blend the strawberries with one third of the maple syrup and the lemon juice until smooth; pour the strawberry puree into a bowl and rinse the blender.
  3. Strain the soaked oats, pouring the milk into the blender and setting the oats aside in a small bowl.
  4. Add the cream cheese, Greek yogurt, vanilla and another third of the maple syrup to the milk in the blender and blend until silky.
  5. Spoon the cheesecake mixture and the strawberry puree into 4 large pop molds in alternating layers, then run a skewer through each to swirl, leaving a little room at the top.
  6. Stir the pecans, cinnamon and the remaining third of the maple syrup into the soaked oats, then press the crumble onto the open top of each mold.
  7. Insert sticks and freeze until solid, at least 6 hours.
  8. To serve, run the molds briefly under warm water and slide the pops out.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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