Strawberry Shortcake Protein Popsicles


  • 1 1/2 scoops of NutraBio Strawberry Shortcake protein powder
  • 8 oz. fat-free cream cheese
  • ⅓ cup almond milk
  • ⅓ cup 2% Greek yogurt, plain
  • ¼ cup graham crackers, crushed
  • ¼ cup ground flaxseed
  • 2 tbsp. extra virgin coconut oil
  • Popsicle molds


  1. In a bowl, make the crunch topping, by adding graham cracker crumbs, milled flax seed, and coconut oil. Mix well until it begins to stick together.
  2. In a food processor or blender, make cheesecake mixture by mixing protein powder, cream cheese, almond milk, and Greek yogurt.
  3. Pour the cheesecake mixture into the individual Popsicle molds, leaving about 3/4 of an inch at the top for the crust.
  4. Pack the graham cracker crumbs onto the top and pat down so it sticks to the cheesecake batter and is compact
  5. Slide the Popsicle sticks through the center of each mold
  6. Freeze cups for at least 5 hours.