Creating these delicious Strawberry Swirl Cheesecake Ice Pops is straightforward. Follow these easy steps:

1. Prepare the Strawberries: Begin by washing the fresh strawberries. Remove the stems and blend them in a blender or food processor until smooth. Set aside.

2. Mix the Cheesecake Base: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to mix until creamy.

3. Add Heavy Cream: Pour in the heavy cream and vanilla extract. Mix until the mixture is light and fluffy, with soft peaks forming.

4. Swirl in the Strawberries: Gently fold half of the pureed strawberries into the cheesecake mixture, making sure to keep some distinct strawberry puree visible for a lovely swirl effect.

5. Fill the Molds: Spoon the cheesecake mixture into your ice pop molds, filling them about two-thirds full. Add the remaining strawberry puree on top and use a skewer or small spoon to swirl it together lightly.

6. Insert Sticks: If your molds come with sticks, insert them now. If you’re using wooden sticks, allow the mixture to freeze for about 30 minutes before adding the sticks.

7. Freeze: Place the molds in the freezer and let them freeze for 4 to 6 hours. For the best texture, overnight freezing is ideal.

8. Unmold the Ice Pops: To remove the ice pops easily, run warm water over the outside of the molds for a few seconds. Gently pull the sticks to release the pops.