Currently surrounded by the most adorable, locally grown, organic strawberries, I have every reason to make the “Strawberry Cheesecake Pops,” from The Nest. Here’s the simple recipe:

Strawberry Cheesecake Pops
Makes 5 pops

2 cups hulled strawberries (about 8 oz.)
1/2 cup sour cream
1/4 cup sugar
2 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 cup coarse graham cracker crumbs (plus more for garnish)

Place the strawberries in a blender and purée until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the sour cream, sugar, lemon juice, and vanilla. Stir in 1/4 cup graham cracker crumbs.

Spoon the mixture into ice pop molds. Sprinkle crumbs around the base of each pop for garnish. Insert sticks. Freeze until firm.

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So what makes this “cheesecake,” I ask. There’s no cheese, after all. I tell you, the flavor profiles of sour cream and graham crackers will say “cheesecake” to your brain.

I did indeed strain my strawberries, and achieved a fantastically smooth popsicle. Creamy perfection, really. Enjoy those strawberries!

Stand by for more summertime pop-ups soon.