Low-Carb Strawberry Cheesecake Popsicles

Step 1

Using a blender or food processor, whip heavy cream until soft peaks form (careful not to over-blend, or it will turn to butter). Then add cream cheese (I break it up into several chunks when adding to the blender), vanilla extract, and erythritol. Blend until combined.

Step 2

Scoop about two-thirds of the mixture out of the blender and into a bowl. Gently fold 1/2 cup of the strawberries into the cheesecake mixture that you removed. Set aside.

Step 3

Add the remaining 1/2 cup strawberries into the blender with the leftover mixture. Pulse until it starts to turn pink, but not so long that you no longer see bits of strawberry (you want to see light pink with flecks of strawberry pieces). Set aside.

Step 4

Arrange Dixie cups in a small square pan/container to make transporting to the freezer easy OR grab your popsicle molds. For an extra pretty popsicle, divide the optional 2 tablespoons of strawberries pieces between each cup's bottom. This step is not necessary, but I love the added color that it brings to the top of each popsicle.

Step 5

Add the pink mixture from the blender into the dixie cups, followed by the white cheesecake/strawberry batter. Tap each cup to help level out the batter. Place in the freezer for 30 minutes, then add popsicle sticks to the center of each cup.

Step 6

Freeze for at least 4 hours or until frozen through. When ready to eat, tear off the Dixie cup and enjoy! For best results, I recommend eating the frozen popsicles within one month. Be sure to place in a sealed container or in a freezer-friendly storage bag.