Berry Cheesecake - Low Carb Ice Cream Bar
Yes, you read that right. Berry. Cheesecake. Low. Carb. Ice. Cream. Bar.
In this recipe, we take frozen berries and all of the amazing cheesecake ingredients to make your next favorite summer sweet!
It is July here in Florida, meaning most days temps are above 90°F. This weather calls for cold food. I was even tempted to eat these ice pops for breakfast, lunch, and dinner to cool down (but mostly because they are so yummy).
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Cheesecake low carb Ice Pops
Make sure your cream cheese is soft! Set it out of the refrigerator an hour or so before making the ice pops. You can also defrost them a bit in the microwave if you are in a rush.
Put the lemon juice into the mixer last! It isn’t likely to happen this quickly but lemon juice is known to cause dairy to curdle. To be safe just add the lemon juice as the last ingredient.
Don’t have an ice-pop mold?
You can order my favorite one here or find one at your local craft store
OR use paper cup! Fill the paper cup with the mixture. Next grab some plastic wrap or foil and cover the top of the paper cup. Place your ice pop stick (or spoon!) into the wrap and freeze :-)
OR pour it into a parchment paper lined baking pan and just slice them into squares once frozen
What type of berries are best?
Blueberry, raspberry, strawberry, or blackberry work great in this recipe
OR omit the berries to make a plain cheesecake pop