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Keto Raspberry Cheesecake Popsicles are the ultimate creamy frozen popsicle for summer!
Looking for an easy low-carb popsicle for summer? Love cheesecake? These keto Raspberry Cheesecake Popsicles are for you! They’re creamy, just like a good cheesecake and ice cream should be, but in a super easy method.
You could say these keto Raspberry Cheesecake Popsicles are a kind of fat bomb popsicles. Feel free to try other berries like strawberry or blackberries if you prefer. Different berries will alter the net carbs slightly, but not much.
Who doesn’t love a good keto cheesecake? Now you can enjoy the flavor of cheesecake in a nice compact, portable form, popsicle stick form! These keto popsicles are a mixture of a cookie crust crumble and creamy cheesecake filling, with some added berries for color and natural sweetness. You’re kids will never complain when they ask you for a snack and you give them one of these!
If you’re not able to enjoy dairy, I’ve got some other dairy free popsicles for you to try instead:
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Keto Raspberry Cheesecake Popsicles
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Keto Raspberry Cheesecake Popsicles
- 3/4 cup raspberries
Mix all the crumb ingredients together in a small bowl. Press together with your fingers to form chunks/crumbs.
Add the cream cheese and heavy cream to a mixing bowl. Mix using an electric whisk until thick. Stir through the sweetener, lemon juice, zest and vanilla. (Option to leave out the lemon if you don’t like zesty cheesecake!)
Taste and adjust sweetness to taste, remembering the crumb and raspberries will add a little more sweetness to the overall popsicle.
Blend the raspberries in a blender until smooth. Depending on your blender you may need to blend more raspberries and keep the remaining mix for a smoothie. You need a decent amount for the blender to work. Option to place in a muslin cloth and squeeze out the juice (discard the pith) for a smooth raspberry popsicle.
Scatter the crumb, filling and raspberry sauce in your popsicle molds. I used silicone molds for easy removal. Smooth the top with a butter knife.
Add a wooden stick and place in the freezer to set for at least 3 hours.
If using the traditional plastic molds, run the sides of the case under warm water to loosen the popsicle enough to remove. Silicone molds you should be able to just pop out.
Store in the freezer until ready to eat. I like to bring mine to room temperature to soften a bit before eating especially if you used erythritol (Swerve) as your sweetener as this sets ice cream harder than other low-carb sweeteners like monk fruit, allulose and xylitol.
Net Carbs: 2g
Here are the mini silicone popsicle molds used for this recipe.
Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.