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Keto Cheesecake Popsicles


Our Favorite Keto Popsicle Recipe

Summer’s here, and we are celebrating with healthier versions of our favorite summer treats.

We recently shared our Sugar Free Lemonade Recipe. It’s a super easy blend of Powdered ZenSweet Monk Fruit Sweetener, fresh lemon juice, and water. We also share how to turn it into Strawberry Lemonade for a fun twist kids go crazy for!

These Keto Cheesecake Popsicles are something the adults in our house go crazy for! A creamy mascarpone cheese mixture is layered with sweet-tart strawberry and blueberry layers, for a fun, “firework” red, white, and blue appearance. These are perfect to keep in the freezer for hot afternoons, and a fun treat to pull our for summer holidays!

You’ll Adore These Keto Popsicles Because:

  • Using our Powdered Monk Fruit Sweetener means these can be whisked up and layered up in less than 10 minutes.
  • These healthy pops are SUGAR FREE, only 128 calories, and have just 4 NET CARBS per serving (subtract fiber & sugar alcohols).
  • These are customizable! Use blackberries or raspberries if that’s what you have on hand. If they don’t need to stay keto, try mango. Turn these into the cheesecake popsicles of your dreams!

ZenSweet Products in this Recipe

How to make

Step 1

Add the ingredients for the cheesecake layer to a medium sized mixing bowl – the mascarpone cheese, yogurt, heavy whipping cream, and powdered ZenSweet. Whisk until it’s very smooth and set aside.

Step 2

In a blender, add the blueberries (you can use fresh or frozen), water, and powdered ZenSweet. Blend to form a puree. Set aside, rinse the blender, and repeat with the strawberries, water, and powdered ZenSweet.

Step 3

Into popsicle molds, layer the cheesecake mixture with the strawberry and blueberry purees.

Step 4

Free the popsicles for 4-6 hours, or overnight. Store leftovers in the freezer for up to 2 months, wrapped in an air tight container.


Did you try this recipe? We’d love to see it!

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Keto Cheesecake Popsicles

  • Total Time: 10 mins
A delicious, low carb and keto Cheesecake Popsicle recipe. We love these layered with pureed strawberries and blueberries. They are beautiful, and have a fun red, white, and blue look for summer holidays!


Cheesecake Layer

  • 8 ounces mascarpone cheese room temperature
  • 2 tablespoons yogurt plain, unsweetened
  • 2 tablespoons heavy whipping cream
  • 1/4 cup ZenSweet Powdered Monk Fruit Sweetener *see notes

Strawberry Puree

  • 1 cup strawberries organic, frozen or fresh
  • 2 tablespoons water
  • 2 tablespoons ZenSweet Powdered Monk Fruit Sweetener *see notes

Blueberry Puree

  • 1 cup blueberries organic, fresh or frozen
  • 2 tablespoons water
  • 2 tablespoons ZenSweet Powdered Monk Fruit Sweetener *see notes


  • In a small bowl, mix together all the ingredients for the cheesecake layer.
  • In a blender, make the strawberry puree by adding the berries, water, and ZenSweet, and blending until smooth. Set aside, and repeat with the blueberry puree.
  • Add the cheesecake, strawberry, and blueberry mixtures into popsicle molds. We like to add a layer of cheesecake, the blueberry layer, another cheesecake layer, the strawberry layer, and top them off with the rest of the cheesecake mixture. The layers will mix together and make a fun "firework" look.
  • Freeze popsicles for 4-6 hours before enjoying!


5 grams NET CARBS per popsicle

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