1-Use an electric mixer to blend the 16 oz. cream cheese until smooth. Reserve 1 tablespoon of the granulated sugar and add the remaining 4 tablespoons along with the 1/2 cup powdered sugar to the cream cheese. Mix until fully combined for that signature creamy texture.

2-Add the 1/2 cup sour cream and 1 teaspoon vanilla extract, blending everything until it’s smooth and well incorporated. This step builds the base of your cheesecake mixture, ensuring a rich flavor in every pop.

3-Sprinkle the 3/4 cup finely diced strawberries with the reserved tablespoon of sugar, then gently fold them into the cheesecake mixture. This adds a fresh, fruity element to your dessert bites, enhancing the overall taste.

4-Place the entire mixture in a container and freeze it overnight or for 7-8 hours. This freezing step is crucial for firming up the mixture, making it easier to shape later.

5-Remove the mixture from the freezer and let it sit for 15-20 minutes to soften slightly. Then, form small balls with the cheesecake mixture; don’t worry about perfect shapes at this stage as you can refine them later.

6-Set the balls aside and place them back in the freezer in batches to keep them firm. Next, pour the graham cracker crumbs onto a plate, take out a few balls at a time, shape or smooth them as needed, and roll them generously in the crumbs.

7-Place the coated balls in a container and freeze them again until you’re ready to serve. Finally, insert popsicle or kabob sticks into the center of each ball right before enjoying.