Blueberry Cheesecake Popsicles

These blueberry cheesecake popsicles are a delightful fusion of creamy cheesecake and juicy blueberries, perfect for an indulgent summer treat! Discover how easy it is to make these delicious popsicles at home with fresh ingredients and a graham cracker crumble for a satisfying chilly dessert.

Course Dessert

Cuisine (NF), American

Keyword blueberry cheesecake popsicles, popsicles

Prep Time 15

Cook Time 5

Freezing Time 8

Servings

Calories 213kcal

Equipment

Silicone Popsicle Molds these freeze slower but I like how the lids seal and keep air off the product.
Stainless Steel Popsicle Molds these freeze faster but are a bit more costly
Popsicle Sticks

Ingredients

The Blueberries

1 ½ cups fresh blueberries (200g/7oz)
2 ½ tablespoons sugar (40g)

The Cheesecake Mixture

12 oz cream cheese (370g) room temp
2 ½ tablespoons sugar (40g/1.4oz)
¾ cup heavy cream 40% (180g)
¼ cup whole milk (60g)
2 tablespoons honey (30g)
1 one whole lemon juice and zest
½ teaspoon vanilla

The Graham Crumble

2 sheets graham cracker
1 tablespoon sugar
1 teaspoon butter melted

Instructions

For the Blueberries: In a small saucepot add the blueberries and sugar, cook on medium-low heat until sugar is melted and the blueberries become soft, dark, and juicy, but still have a loose shape. Cook about 5-8 minutes. Prepare this step first so the blueberry mixture can cool while preparing the others steps.
For the Cheesecake Mixture: Add the cream cheese, sugar, cream, whole milk, honey, lemon zest and juice, and vanilla into a food processor and blend until smooth. Transfer to a large zip lock bag, set aside at room temperature.
For the Graham Crumble: Crush the graham crackers into crumbs, add the sugar and melted butter and mix well.
Assemble into Popsicle Molds: Begin by adding ½” of blueberry mixture, followed by the cheesecake mixture.
Snip ½” off the corner of the zip lock bag that contains the cheesecake mixture and pipe into the popsicle molds, leaving ¾” at the top of the molds for freezing and expansion.
Top the popsicles mold with graham crackers crumb mixture.
Freezer for 8 hours or overnight.
To release popsicles from their mold, run the base under warm water. Remove promptly from mold, if you delay the blueberries will become too soft and not release with the whole popsicles. First hand experience!

Notes

If you like, you can alternate the blueberries and cheesecake to create visual interest.
For a glow up version, add a few lavender buds to blueberry mixture when cooking for a blueberry lavender flavor combo.
Consider making a few extra graham crumbles and dropping in a few crumbs while building your molds to enjoy bites throughout your eating experience.

Nutrition