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Servings: 4

Chocolate Almond Milk Cheesecake Ice Pops

Prep Time:
5 mins
Cook Time:
4 hrs
Total Time:
4 hrs 5 mins
Easy and healthy cheesecake ice pops
chocolate cheesecake almondmilk almond breeze ice pops pops
5 from 2 votes
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  • 1/3 cup coconut sugar (powdered sugar could or more — , if you like them more sweet
  • 5 oz low fat cream cheese — , softened
  • 1/3 cup Greek yogurt
  • 1/3 cup Almond Breeze Chocolate Almondmilk
  • 1 tsp raw cacao powder


  • 1/3 cup almond meal
  • 1 tbsp coconut sugar
  • 3/4 tbsp melted coconut oil


  1. Add 1/3 cup coconut sugar to a blender (food processor ) and pulse until fine - 30 seconds to 1 minute. (Alternatively, use powdered sugar and skip the step).
  2. Add cream cheese, powdered sugar, Greek yogurt, chocolate almond milk and cacao powder to your blender. Blend until smooth. Add more sugar if needed, to adjust the taste.
  3. Pour mixture into ice pops molds and freeze or 1 hour. Insert wooden pops sticks and freeze for at least 3 more hours.

If you decide to add the "cheesecake crust": (Then the recipe will be 7 ingredients, not 5).

  1. In a bowl, combine sugar, almond meal and coconut oil.
  2. After blending the mix for the pops, fill popsicle molds, leaving 1/2 inch at the top. Freeze for 1 hour. Take out of the freezer and insert wooden sticks. Carefully (important) add almond meal mixture, trying to pack it around wooden sticks. Freeze for 3 more hours.
  3. To remove pops from the molds, run hot water over molds for 30 seconds, then gently pull them out.
Course: snacks

Nutrition Information

Calories: 215, Fat: 10g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 206mg, Potassium: 111mg, Carbohydrates: 25g, Fiber: 1g, Sugar: 21g, Protein: 6g, Vitamin A: 195%, Calcium: 115%, Iron: 0.4%