Spring is finally here, and with it comes sunshine, fresh flavors, and the craving for cool, refreshing treats. If you love the tangy sweetness of lemon, the burst of fresh raspberries, and the creamy richness of cheesecake, then you’re in for a real treat! These Raspberry Lemon Cheesecake Popsicles are not only incredibly delicious but also packed with protein, making them a perfect snack or dessert.

We love making high-protein snacks that feel indulgent but still offer a nutritious boost. These popsicles are made with Greek yogurt, cottage cheese, and a touch of honey for natural sweetness. The best part? They taste like a frozen slice of raspberry lemon cheesecake—without all the guilt!

So grab your popsicle molds (affiliate link: Popsicle Molds – we earn a small commission if you purchase through this link), and let’s get started!

Why You’ll Love These Raspberry Lemon Cheesecake Popsicles

As soon as the high temperatures hit, I feel like I absolutely need a sweet treat, but I also want something that’s refreshing without the heaviness of traditional ice cream. These Raspberry Lemon Cheesecake Popsicles fit the bill perfectly. We started experimenting with ways to bring together the sweet, tart notes of raspberries with the brightness of lemon and the richness of cheesecake, and we couldn’t be happier with the results. Here’s why we think you’ll love these:

High in Protein: Thanks to Greek yogurt and cottage cheese, these popsicles offer a protein-packed punch, perfect for keeping you full and satisfied.

Naturally Sweetened: We use honey (or maple syrup) instead of refined sugar for a better-for-you treat.

Bright, Refreshing Flavors: The combination of lemon and raspberries creates a fresh, fruity, and slightly tart flavor that’s perfect for spring.

Super Creamy: With cream cheese blended in, these popsicles taste just like a frozen cheesecake on a stick.

Easy to Make: Just blend, pour, and freeze—no fancy equipment needed!

Why We Use Cottage Cheese

One of the secret ingredients in these Raspberry Lemon Cheesecake Popsicles is cottage cheese! You might be wondering—why not just use cream cheese like a classic cheesecake? Well, here’s why we love cottage cheese in this recipe:

Higher in Protein – Cottage cheese is packed with protein, making these popsicles more satisfying and nutritious.
Creamy & Rich – When blended, cottage cheese turns into a velvety-smooth base that mimics traditional cheesecake filling.
Lower in Fat & Calories – Compared to cream cheese, cottage cheese provides a lighter texture without sacrificing flavor.
Naturally Tangy – Its subtle tang pairs beautifully with fresh lemon and raspberries, enhancing the overall cheesecake vibe!

Trust us—once you try using cottage cheese in your frozen treats, you’ll never go back!

Ingredients You’ll Need for Raspberry Lemon Cheesecake Popsicles

To make these Raspberry Lemon Cheesecake Popsicles, you’ll need:

For the Raspberry Lemon Cheesecake Base:

1 cup Greek yogurt (full-fat for creaminess)
1/2 cup cottage cheese
4 oz cream cheese (softened)
2 tbsp honey or maple syrup (adjust to taste)
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 cup milk of choice (if needed to thin)

For the Raspberry Swirl:

1/2 cup fresh or frozen raspberries
1 tbsp honey or maple syrup
1 tbsp lemon juice
1/2 tsp cornstarch (optional, helps thicken)

Step-by-Step Instructions

Step 1: Make the Raspberry Swirl

In a small saucepan over medium heat, combine raspberries, honey, and lemon juice. Stir occasionally, letting the raspberries break down and release their juices (about 5 minutes). If you’d like a thicker swirl, dissolve the cornstarch in a teaspoon of water and stir it into the raspberry mixture. Once the mixture is thick and jam-like, remove from heat and let cool.

Step 2: Blend the Cheesecake Base

In a blender, combine Greek yogurt, cottage cheese, cream cheese, honey, lemon zest, lemon juice, and vanilla extract. Blend until completely smooth. If the mixture is too thick, add a splash of milk to thin it out. The mixture should be easy to pour.

Step 3: Assemble the Popsicles

Spoon a little of the raspberry mixture into the bottom of each popsicle mold (affiliate link: Popsicle Molds). Pour the cheesecake mixture on top, filling each mold about halfway. Add another spoonful of raspberry swirl, then fill the molds to the top with more cheesecake mixture. Use a skewer or butter knife to gently swirl the layers together for a marbled effect.

Step 4: Freeze and Enjoy!

Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid. To release the popsicles, run the molds under warm water for a few seconds. Silicone molds (like the ones in our affiliate link) make this process super easy, but whatever mold you have on hand will work!

Enjoy your Raspberry Lemon Cheesecake Popsicles straight from the freezer!

Tips for the Best Homemade Popsicles

Use full-fat ingredients for the creamiest texture.
Blend well to ensure the cheesecake base is smooth and luscious.
Adjust sweetness to taste—add more honey if you like them sweeter.
Layer carefully for beautiful swirls, but don’t overmix!
Run molds under warm water to easily release the popsicles without breaking them.

Frequently Asked Questions

Can I use frozen raspberries?

Yes! Frozen raspberries work just as well as fresh ones. You may need to simmer them a little longer to reduce excess liquid.

Can I make this dairy-free?

You can substitute dairy-free yogurt, cream cheese, and cottage cheese alternatives. The texture may vary slightly, but the flavor will still be delicious!

How long do these popsicles last in the freezer?

They can be stored in an airtight container in the freezer for up to 2 months—if they last that long!

Can I use a different sweetener?

Absolutely! You can use stevia, monk fruit, or even date syrup if you prefer. We mostly use maple syrup due to our Canadian roots, but use whatever makes you happy! This treat is about indulging in your cravings while knowing you’re hitting your protein macros!

Perfect for Spring & Summer

These Raspberry Lemon Cheesecake Popsicles are a wonderful way to celebrate the fresh flavors of spring while enjoying a protein-packed snack. Whether you’re cooling down on a warm day, satisfying a sweet tooth, or just looking for a fun and healthy dessert, these popsicles are sure to hit the spot!

Want more protein pops? Sign up for our newsletter to get your free guidebook on protein base summer treats!

Don’t forget to grab your popsicle molds (affiliate link) so you can make these again and again. If you try this recipe, we’d love to hear how it turned out—leave a comment below or tag us on social media!

Much love,
Sidney & Thomas

📌 Pin This Recipe for Later

Don’t forget to save this recipe on Pinterest! And if you make it, tag us @TastyCue — we’d love to see your twist.

Try These NEW Creamy Raspberry Lemon Cheesecake Popsicles

Recipe by Tasty Cue

Servings

servings

Prep time

minutes

Setting time

hours

A perfect treat for hot days that doubles as a good source of protein!

Ingredients

For the Raspberry Lemon Cheesecake Base:
1 cup Greek yogurt (full-fat for creaminess)
1/2 cup cottage cheese
4 oz cream cheese (softened)
2 tbsp honey or maple syrup (adjust to taste)
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 cup milk of choice (if needed to thin)
For the Raspberry Swirl:
1/2 cup fresh or frozen raspberries
1 tbsp honey or maple syrup
1 tbsp lemon juice
1/2 tsp cornstarch (optional, helps thicken)

Directions

Make the Raspberry Swirl
In a small saucepan over medium heat, combine raspberries, honey, and lemon juice. Stir occasionally, letting the raspberries break down and release their juices (about 5 minutes). If you’d like a thicker swirl, dissolve the cornstarch in a teaspoon of water and stir it into the raspberry mixture. Once the mixture is thick and jam-like, remove from heat and let cool.
Blend the Cheesecake Base
In a blender, combine Greek yogurt, cottage cheese, cream cheese, honey, lemon zest, lemon juice, and vanilla extract. Blend until completely smooth. If the mixture is too thick, add a splash of milk to thin it out. The mixture should be easy to pour.
Assemble the Popsicles
Spoon a little of the raspberry mixture into the bottom of each popsicle mold (affiliate link: Popsicle Molds). Pour the cheesecake mixture on top, filling each mold about halfway. Add another spoonful of raspberry swirl, then fill the molds to the top with more cheesecake mixture. Use a skewer or butter knife to gently swirl the layers together for a marbled effect.
Freeze and Enjoy!
Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid. To release the popsicles, run the molds under warm water for a few seconds. Silicone molds (like the ones in our affiliate link) make this process super easy, but whatever mold you have on hand will work!

Try These NEW Creamy Raspberry Lemon Cheesecake Popsicles