Skinny Vanilla Bean Cheesecake Popsicles

These cheesecake pops are the best of both worlds - they taste so rich and utterly sinful, but they're just 128 calories each!

Total Time: 10 minutes

Welcome to my very first “skinny” recipe! I’ll be honest – I’m not sure I love the use of “skinny” in recipe titles, and I’ve been hesitant to jump on that particular bandwagon. But sometimes you’ve just gotta go with the most descriptive word, and so “skinny” it is.

These vanilla cheesecake pops are the best of both worlds – they taste so rich and utterly sinful, but they’re only 128 calories each. Seriously – 128 calories!

Skinny Vanilla Bean Cheesecake Popsicles {only 128 calories a pop!} | Kitchen Treaty

My first cheesecake popsicle attempt wasn’t quite so … slender. I crushed up a bunch of Reeses and threw them into the cheesecake mixture. Delicious, sure, but a bit too heavy for sultry summer days.

So I lightened her up.

Skinny Vanilla Bean Cheesecake Popsicles | Kitchen Treaty

Light cream cheese instead of full-fat (I like Organic Valley Neufchatel for its short and relatively real ingredient list), nonfat Greek yogurt instead of sour cream, and light milk help cut the calorie count. But you totally wouldn’t know it.

Skinny Vanilla Bean Cheesecake Popsicles {only 128 calories a pop!} | Kitchen Treaty

They taste just frozen vanilla cheesecake.

A decadent summer dessert for 128 calories?!

I’ll take three. (Kidding, kidding!)

Skinny Vanilla Bean Cheesecake Popsicles

Yield: 8 popsicles

Prep Time: 10 minutes

Total Time: 10 minutes

These cheesecake pops are the best of both worlds - they taste so rich and utterly sinful, but they're just 128 calories each!


  • 8 ounces light cream cheese
  • 1/2 cup non-fat plain or vanilla Greek yogurt (I used Chobani 0%)
  • 1/2 cup 2% milk (or other low-fat milk)
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, seeds scraped


  1. Place all ingredients into a food processor. To scrape the seeds from the vanilla bean, cut through one layer vertically with a paring knife and then, using the back of the paring knife, scrape down the inside of the bean to remove the seeds. Add seeds to mixture and discard the rest of the bean). Pulse until ingredients are completely blended. Divide mixture between eight popsicle molds* and add sticks. Freeze for 3 - 4 hours, until solid.
  2. To remove from molds, hold mold upside down under warm water and gently tug on the stick until the pop comes out.

Calories: 128 calories Fat: 6 grams

Inspired by and adapted from Domestic Fits and The Novice Chef (if you like cheesecake pops, these recipes are a must-see!) | *I use this ice pop maker and love it! | Nutrition information gathered from

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

42 Responses to “Skinny Vanilla Bean Cheesecake Popsicles”

  1. What a great idea! It seems to be a perfect snack or dessert for hot and sunny afternoons 🙂

  2. These look great! I’ve been wanting to make some dessert Popsicle for hot summer nights, and these will be perfect.

    • Hi Alyssa, yes – they are perfect for summer evenings! And I don’t feel all gross after eating one. 🙂

      • I made these last night. Usually I don’t like desserts with greek yogurt, but they were delicious! I added a squeeze of lemon juice to make them taste like the no-bake cheesecake I make. Tasted just like it.
        I only got 7 popsicles because I kept eating the mix.

  3. Looks wonderful! Like Ice cream on a stick!

  4. OK…I totally just scrolled all the way down to the recipe to hit print. Yup. Done. Making these this weekend! LOVE cheesecake…just a little 🙂

  5. These look great!!!! A perfect summer dessert. Love that it’s low cal too!

  6. Yum!! Vanilla Bean and Cheesecake in the same popsicle? I gotta make cheesecake popsicles again. These look delicious!
    Oh, and I totally agree with you on the whole “skinny” thing. I resisted it for a while too especially since I stay away from anything unnaturally low fat, but I like it as an attention grabber.

  7. Wow, these sound awesome..and SO perfect for Summer!

  8. Generally, I hate all things “skinny” — especially when that label is used. It just makes me cringe. I think of diet sodas and other terrible imitations of the original [whatever].
    But, that said, these look absolutely delicious!

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  11. I don’t have a food processor—could I still make these by beating the mixture by hand?

    • Hi Amanda, I’m not sure you would get the mixture to 100% blend together. If you try it, definitely use room-temperature cream cheese. Do you have a blender or hand mixer? I’d recommend using either of those before trying to mix these by hand. Let us know how it works out for you!

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  13. So yummy. I made these for my family last week and they loved them! I used toilet paper rolls with plastic bags in & around b/c I don’t have popsicle molds. Worked so well:)

    • Theresa, that popsicle mold upcycling idea is utterly genius! Plus, they were shaped like push-up pops from when we were kids (well, when I was a kid – I am showing my age). Love it.

  14. Stop it!

  15. Yum, these sound amazing & a 128 cal treat is awesome! I really need popsicle molds.

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  17. What if you don’t have powdered sugar? Would regular work?

    • Hi Elizabeth, regular granulated sugar wouldn’t dissolve/incorporate as readily, which could result in a grainy popsicle. If you do use regular sugar, I’d suggest warming the milk and sugar together over the stove top until the sugar dissolves, then letting the milk cool and proceeding with the recipe. If you try it, please let us know how it turns out!

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  20. I made a bunch yesterday and just had one – heavenly! *.*
    Greetings from Germany 🙂

  21. I live in the UK bought and made these today and mine came out at 74 calories. I’m so happy with this recipe they taste amazing.

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  24. I made these two weeks ago and my kids 4 1/2yrs old & 2 1/2yrs old) & I ate them up! They were so delicious! Today I made them again but this time I added some pureed raspberries, blueberries and black berries and added them to the mix before putting it into the popsicle molds and it is equally delicious! 🙂

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  29. Do you think it would be possible to use bulk cooking Splenda in lieu of the powdered sugar?

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