This post is sponsored by Breakstone’s. Find their creamy cottage cheese and smooth sour cream at a retailer near you.
Why You’ll Love This Recipe
These super easy and customizable frozen cheesecake pops are made with good-for-you cottage cheese combined with just a few other ingredients. Parents and kids alike will love them this summer!
Breakstone’s Cottage Cheese is the hero of the summer with this creamy, delicious chocolate coated frozen cheesecake treat! All you need is a few simple ingredients and a blender or food processor to whip up these cute summer pops. A creamy 2-ingredient base is combined with mix-ins to make 4 yummy cheesecake flavors, then dunked in my Homemade Magic Shell Topping for a thin, crunchy chocolate coating that won’t interfere with the creamy cheesecake filling inside!
Cottage Cheese FTW
Cottage cheese may be having a multi-year moment right now, but I’ve loved it for many more years as an easy and versatile way to hit my protein goals. Breakstone’s is made with high quality dairy and is the perfect choice for all your cottage cheese creations. As for the protein content, their 4% milk fat version boasts 12 grams of protein per 1/2 cup serving.
Ingredients and Substitutions
Here’s what you’ll need to recreate these Frozen Cheesecake Bars:
- Breakstone’s 4% Cottage Cheese – I recommend the higher fat version for this recipe for the best texture. Breakstone’s is the only brand I recommend to really nail the cheesecake flavors – other brands just don’t taste the same!
- Sweetened condensed milk – I love using this as a sweetener in this recipe because the flavor makes the inside of the pops taste like cheesecake ice cream. I don’t recommend subbing this out with other liquid sweeteners.
- Homemade Magic Shell Topping – Using a chocolate topping is optional, but I think it helps contain the bars as they melt and looks/tastes great too. Read more below on why you can’t just coat them in plain melted chocolate though.
- Mix-ins – Pick your favorite mix-ins and run with it! My personal favorite were the crushed sandwich cookies. I loved the simplicity of the blueberry and strawberry jam versions. Mint chip was a fun (and gorgeous) option with the addition of a bit of peppermint extract, green food coloring, and finely chopped chocolate.
why not just coat them in
Melted Chocolate?
Creating a Homemade Magic Shell Topping by mixing the chocolate (or white chocolate) with coconut oil is an essential step in this recipe! It ensures you get a thin, crunchy coating instead of a gloopy, thick chocolate coating that crushes the cheesecake bar every time you try to take a bite. Trust me, I learned the hard way!
The “magic shell” topping freezes instantly and is easy to bite into. Don’t worry, you won’t taste the coconut as long as you use a refined coconut oil.
Blend Once for 3 Cheesecake Flavors
If you’ve got big appetites, picky eaters, or are just short on time, you can make a big batch of the cheesecake base, then customize mix-ins to get a variety of flavors with less work. Just blend a 24 oz container of Breakstone’s 4% Cottage Cheese with 1/2 cup sweetened condensed milk until smooth, then divide the mixture evenly into 3 bowls or containers. To each of the 3 bowls, add your flavor mix-ins in the measurements from one of the recipe cards below. Each of the 3 bowls will yield 8 pops so you’ll have enough for 24 cheesecake pops total.
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The Recipes
Cookies and Cream Frozen Cheesecake Pops
Easy frozen cheesecake pops in 4 flavors are made with good-for-you cottage cheese. Parents and kids alike will love them this summer!
Servings: pops
Ingredients
- 8 oz Breakstone's 4% Milkfat Cottage Cheese, (234 grams)
- 2 1/2 tbsp sweetened condensed milk, (47 grams)
- 4 chocolate sandwich cookies, crushed, see notes (45 grams)
- 1/2 tsp vanilla extract
- 1/3 cup Homemade Magic Shell Topping, made with white chocolate
Instructions
- Add 8 oz Breakstone's 4% Milkfat Cottage Cheese, 2 1/2 tbsp sweetened condensed milk, and 1/2 tsp vanilla extract to a blender or food processor and blend until smooth.
- Fold 4 chocolate sandwich cookies, crushed into the cottage cheese mixture, then pour into the popsicle mold and insert popsicle sticks. Gently tap the popsicle molds on the counter to release any air bubbles, then place on a baking sheet and cover with plastic wrap. Freeze for 2-3 hours or until the pops are completely frozen.
- Line a baking sheet with parchment paper, set aside.
- Add 1/3 cup Homemade Magic Shell Topping to a narrow glass that is at least 1-2" taller than the cheesecake pops. Dunk the frozen pops into the mixture to fully coat the pops. Place the dunked pops on the lined baking sheet. *Note: I recommend using at least 1 cup of magic shell mixture to make dipping easier. Any leftovers can go back in the jar to store for later.
- Optional: Drizzle the coated pops with melted white chocolate and sprinkle with additional crushed cookies.
- Serve immediately, or return the pops to the freezer in an air tight bag for up to 1 month. You can extend their life in the freezer to about 3 months by vacuum sealing them.
Tips & Tricks
Homemade Magic Shell Topping: You only need about 1/3 cup of the mixture to fully coat 8 cheesecake pops, but I recommend pouring at least 1 full cup of it into the glass for ease of dipping. Leftovers can be stored and saved for future frozen treats!
Crushing sandwich cookies: You can crush the cookies into a crumble by placing them in a zip top bag and hitting them with a rolling pin until they reach the desired consistency of ~1/8″ pieces, then fold them into the batter. Or you can add them to the blended cottage cheese and pulse until they’re broken up.
Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Cookies and Cream Frozen Cheesecake Pops” to log this food in My Fitness Pal.
Nutrition Information
Serving: 1pop, Calories: 151kcal (8%), Carbohydrates: 15g (5%), Protein: 4g (8%), Fat: 8g (12%), Saturated Fat: 6g (38%), Cholesterol: 9mg (3%), Sodium: 143mg (6%), Potassium: 49mg (1%), Sugar: 12g (13%)
Blueberry Frozen Cheesecake Pops
Easy frozen cheesecake pops in 4 flavors are made with good-for-you cottage cheese. Parents and kids alike will love them this summer!
Servings: pops
Ingredients
- 8 oz Breakstone's 4% Milkfat Cottage Cheese, 234 grams
- 2 1/2 tbsp sweetened condensed milk, 47 grams
- 1 1/2 fl oz wild blueberry jam, 57 grams
- 1/2 tsp vanilla extract
- 1/3 cup Homemade Magic Shell Topping, made with white chocolate
Instructions
- Add 8 oz Breakstone's 4% Milkfat Cottage Cheese, 2 1/2 tbsp sweetened condensed milk, and 1/2 tsp vanilla extract to a blender or food processor and blend until smooth.
- Fold 1 1/2 fl oz wild blueberry jam into the cottage cheese mixture, then pour into the popsicle mold and insert popsicle sticks. Gently tap the popsicle molds on the counter to release any air bubbles, then place on a baking sheet and cover with plastic wrap. Freeze for 2-3 hours or until the pops are completely frozen.
- Line a baking sheet with parchment paper, set aside.
- Add 1/3 cup Homemade Magic Shell Topping to a narrow glass that is at least 1-2" taller than the cheesecake pops. Dunk the frozen pops into the mixture to fully coat the pops. Place the dunked pops on the lined baking sheet. *Note: I recommend using at least 1 cup of magic shell mixture to make dipping easier. Any leftovers can go back in the jar to store for later.
- Optional: Add violet gel food coloring to melted white chocolate and drizzle over the coated pops.
- Serve immediately, or return the pops to the freezer in an air tight bag for up to 1 month. You can extend their life in the freezer to about 3 months by vacuum sealing them.
Tips & Tricks
Homemade Magic Shell Topping: You only need about 1/3 cup of the mixture to fully coat 8 cheesecake pops, but I recommend pouring at least 1 full cup of it into the glass for ease of dipping. Leftovers can be stored and saved for future frozen treats!
Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Blueberry Frozen Cheesecake Pops” to log this food in My Fitness Pal.
Nutrition Information
Serving: 1pop, Calories: 139kcal (7%), Carbohydrates: 14g (5%), Protein: 4g (8%), Fat: 7g (11%), Saturated Fat: 6g (38%), Cholesterol: 9mg (3%), Sodium: 110mg (5%), Potassium: 40mg (1%), Sugar: 13g (14%)
Mint Chip Frozen Cheesecake Pops
Easy frozen cheesecake pops in 4 flavors are made with good-for-you cottage cheese. Parents and kids alike will love them this summer!
Servings: pops
Ingredients
- 8 oz Breakstone's 4% Milkfat Cottage Cheese, 234 grams
- 2 1/2 tbsp sweetened condensed milk, 47 grams
- 1 oz semi-sweet chocolate, finely chopped
- 1/2 tsp peppermint extract
- 1/3 cup Homemade Magic Shell Topping, made with dark chocolate
Instructions
- Add 8 oz Breakstone's 4% Milkfat Cottage Cheese, 2 1/2 tbsp sweetened condensed milk, and 1/2 tsp peppermint extract to a blender or food processor and blend until smooth.
- Fold 1 oz semi-sweet chocolate, finely chopped into the cottage cheese mixture, then pour into the popsicle mold and insert popsicle sticks. Gently tap the popsicle molds on the counter to release any air bubbles, then place on a baking sheet and cover with plastic wrap. Freeze for 2-3 hours or until the pops are completely frozen.
- Line a baking sheet with parchment paper, set aside.
- Add 1/3 cup Homemade Magic Shell Topping to a narrow glass that is at least 1-2" taller than the cheesecake pops. Dunk the frozen pops into the mixture to fully coat the pops. Place the dunked pops on the lined baking sheet. *Note: I recommend using at least 1 cup of magic shell mixture to make dipping easier. Any leftovers can go back in the jar to store for later.
- Serve immediately, or return the pops to the freezer in an air tight bag for up to 1 month. You can extend their life in the freezer to about 3 months by vacuum sealing them.
Tips & Tricks
Homemade Magic Shell Topping: You only need about 1/3 cup of the mixture to fully coat 8 cheesecake pops, but I recommend pouring at least 1 full cup of it into the glass for ease of dipping. Leftovers can be stored and saved for future frozen treats!
Chopping chocolate: I recommend doing this with a knife and folding the chocolate into the blended cottage cheese, but you can add them to the blended cottage cheese and pulse until chopped. This method risks getting a bunch of really tiny pieces of chocolate muddled into the green instead of a gorgeous green with clearly defined bits of chocolate.
Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Cookies and Cream Frozen Cheesecake Pops” to log this food in My Fitness Pal.
Nutrition Information
Serving: 1pop, Calories: 134kcal (7%), Carbohydrates: 13g (4%), Protein: 4g (8%), Fat: 8g (12%), Saturated Fat: 6g (38%), Cholesterol: 10mg (3%), Sodium: 108mg (5%), Potassium: 38mg (1%), Fiber: 1g (4%), Sugar: 11g (12%)
Strawberry Frozen Cheesecake Pops
Easy frozen cheesecake pops in 4 flavors are made with good-for-you cottage cheese. Parents and kids alike will love them this summer!
Servings: pops
Ingredients
- 8 oz Breakstone's 4% Milkfat Cottage Cheese, 234 grams
- 2 1/2 tbsp sweetened condensed milk, 47 grams
- 1 1/2 fl oz seedless strawberry jam, 60 grams
- 1/2 tsp vanilla extract
- 1/3 cup Homemade Magic Shell Topping, made with semi-sweet chocolate
Instructions
- Add 8 oz Breakstone's 4% Milkfat Cottage Cheese, 2 1/2 tbsp sweetened condensed milk, and 1/2 tsp vanilla extract to a blender or food processor and blend until smooth.
- Fold 1 1/2 fl oz seedless strawberry jam into the cottage cheese mixture, then pour into the popsicle mold and insert popsicle sticks. Gently tap the popsicle molds on the counter to release any air bubbles, then place on a baking sheet and cover with plastic wrap. Freeze for 2-3 hours or until the pops are completely frozen.
- Line a baking sheet with parchment paper, set aside.
- Add 1/3 cup Homemade Magic Shell Topping to a narrow glass that is at least 1-2" taller than the cheesecake pops. Dunk the frozen pops into the mixture to fully coat the pops. Place the dunked pops on the lined baking sheet. *Note: I recommend using at least 1 cup of magic shell mixture to make dipping easier. Any leftovers can go back in the jar to store for later.
- Optional: Drizzle melted dark chocolate over the coated pops and sprinkle with crushed dried strawberries.
- Serve immediately, or return the pops to the freezer in an air tight bag for up to 1 month. You can extend their life in the freezer to about 3 months by vacuum sealing them.
Tips & Tricks
Homemade Magic Shell Topping: You only need about 1/3 cup of the mixture to fully coat 8 cheesecake pops, but I recommend pouring at least 1 full cup of it into the glass for ease of dipping. Leftovers can be stored and saved for future frozen treats!
Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Strawberry Frozen Cheesecake Pops” to log this food in My Fitness Pal.
Nutrition Information
Serving: 1pop, Calories: 136kcal (7%), Carbohydrates: 16g (5%), Protein: 4g (8%), Fat: 7g (11%), Saturated Fat: 5g (31%), Cholesterol: 10mg (3%), Sodium: 108mg (5%), Potassium: 22mg (1%), Fiber: 1g (4%), Sugar: 14g (16%)
