Berry Cheesecake Greek Yogurt Popsicles

overhead view of red white and blue berry cheesecake popsicles on a platter with ice, berries and crushed graham crackers.

These fun and festive red, white and blue berry cheesecake popsicles are made with Greek yogurt and fresh blueberries and strawberries for a creamy, healthy frozen treat!


  • 1 cup blueberries, roughly chopped
  • 1 cup strawberries, hulled and chopped
  • 4 tbsp granulated sugar, divided
  • Juice of 2 large lemons, divided
  • 3/4 cup plain Greek yogurt
  • 1/4 cup milk of choice
  • 1 graham cracker sheet (2 squares), crumbled into large pieces


  1. Place strawberries and blueberries in 2 separate small bowls. Divide the juice of one lemon between the berries. Sprinkle 1 tbsp of sugar into each of the bowls and stir. Let rest for about 10 minutes.
  2. Meanwhile, whisk the yogurt, milk, juice from 1 lemon and remaining 2 tbsp sugar until smooth. Gently stir in graham cracker pieces.
  3. Pour strawberries into the bottom of popsicle molds. Add cheesecake mixture, leaving room at the top for blueberries. Lightly tap molds on the counter to push the filling down into the strawberries. Add blueberries last.
  4. Add sticks to popsicles and freeze at least 4 hours, or until firm.
  5. Once frozen, leave the popsicles out at room temperature for a few minutes before removing from molds, or run molds under warm water for a few seconds to gently loosen from molds.


  • Use any kind of berry you'd like in place of the strawberries or blueberries.
  • You can substitute vanilla Greek yogurt for more sweetness.
  • If you don't have graham crackers, vanilla wafer cookies work, too.
  • If you don't care about the layers, feel free to mix the berries in with the yogurt mixture before pouring into the molds.
  • Store in the freezer for up to 3 months.

Keywords: red white and blue Greek yogurt popsicles, berry cheesecake popsicles, healthy bomb pops, healthy cheesecake popsicles