Fancy indulging in some guilt free, sugar free berry cheesecake ice blocks? These are just perfect for summer.
Kids and adults love these.
Scroll down and watch the quick little cooking video to see how to make these sweet treats without getting messy hands using my secret trick.
Sugar Free Berry Cheesecake Ice Blocks
Sugar free berry cheesecake ice blocks have no sugar added, and the only sugar (3g) in the nutrition panel, comes from the low sugar berries. If you want them to be even lower in sugar, you could omit the berry layer and use lemons or limes.
Simply add some lemon or lime zest and some juice to the cream cheese layer, and you would have a citrus cheesecake ice block.
I already have two other sugar free ice block recipes on the website, yogo berry sugar free ice blocks and super power ice blocks (take look to see what I hide inside them).
As you can probably tell, my kids love ice blocks, but when you see how much sugar and other nasties go onto a regular ice block, you’ll want start making your own.
Check out this easy recipe for low carb, sugar free berry cheesecake ice blocks (popsicles).So let your children experiment with making these, they’ll have a fun time creating the coloured layers. You could even swirl them with a skewer before popping them into the freezer to set instead of layers.
Sugar Free Berry Cheesecake Ice Blocks (pops)
Ingredients
Berry Layer
- 100 g berries fresh or frozen
- 2 tbsp granulated sweetener of choice or more to your taste
- 1 tbsp water
Cheesecake Layer
- 225 g cream cheese block
- 2 tbsp granulated sweetener of choice or more to your taste
- 2 tbsp heavy cream
- 1 tsp lemon juice
Instructions
Berry Layer
- Place all the ingredients in a blender and puree until smooth. Adjust sweetener to your taste.
- Pour into a zip lock bag and zip to close.
Cheesecake layer
- Place all the ingredients in a blender and puree until smooth. Adjust sweetener to your taste.
- Spoon into a zip lock bag and zip to close.
Sugar Free Berry Cheesecake Ice Block Layers
- Cut a small corner from each zip lock bag. Gently squeeze as shown, a small layer of the berry mixture into each ice block/ice pop mold.
- No begin to add a layer of the cheesecake mixture on top.
- Repeat until all the berry and cheesecake mixtures are used.
- Place the ice block/ice pop stick in each hold and place in the freezer until completely frozen.
Carole Cardwell says
August 6, 2018 at 11:30 amI was wondering the same thing… Could all ingredients be thrown in at once. Looks like too much work to do the layers. Too hard for me to stand in one place.
Libby www.ditchthecarbs.com says
August 6, 2018 at 1:09 pmSure thing! I just love the layered look, and the kids find it yummy to eat through the flavours.
Sarah says
March 11, 2018 at 4:41 pmHi, what granulated sweetener did you use for the recipe? Thanks, Sarah
Libby www.ditchthecarbs.com says
March 11, 2018 at 9:30 pmGreat question! Here is my Ultimate Guide To Low-Carb Sweeteners. I discuss what I use and what I avoid.
Jade says
March 11, 2018 at 4:46 amI’m sorry, but can you please explain to me how these are sugar-free? Am I missing something? Was super excited when I saw the recipe on your blog but there’s sugar in both the berry and the cheesecake! Scratching my head here…
Libby www.ditchthecarbs.com says
March 11, 2018 at 9:32 pmHi Jade, there is no added sugar. The sweeteners are all sugar free so the only sugar is a small amount from the berries, but there are no sugars used in the recipe itself.
Jess says
December 30, 2017 at 9:35 pmI decided to make this with some fresh strawberries I picked this morning (love berry picking season!) but was feeling especially lazy tonight, so instead of making your beautiful layers I just chucked all the ingredients together in the food processor. HOLY YUM the strawberry cheesecake mousse that came out might be my new favourite dessert! Thanks for the lovely recipe!
Vince says
August 24, 2017 at 5:31 pmI really love the way these ice blocks look visually. That has to be my favorite part and makes them so appealing to try.