When cheesecake sounds amazing, but it’s hot and baking seems like a terrible idea, make these blueberry cheesecake popsicles. These popsicles are the answer to your dessert cravings without having to turn your oven on. Creamy cheesecake popsicles swirled with blueberry compote and graham cracker crumbs are like blueberry cheesecake packed in a handheld frozen sweet treat.
I’m totally in love with the vibrant color of the blueberries in these popsicles. They make these popsicles so pretty. Cooking and lightly mashing the blueberries rather than just popping fresh berries into the popsicles, enhances the blueberry flavor and creates a thick sauce. Cook the blueberries with sugar, lemon juice and water until reduced and thickened. Be sure the mixture cools completely before assembling your popsicles.
Graham Cracker Crumbs
It wouldn’t be cheesecake without a graham cracker crust, right? The graham cracker crumbs in this recipe stay crunchy due to the addition of butter, which also keeps them compact and prevents them all from crumbling out of the popsicle.
The best way too ensure a smooth and creamy texture is to use a blender or food processor to blend the cheesecake mixture. Add the cream cheese, yogurt, sweetened condensed milk, vanilla and a pinch of salt to the blender and blend until smooth, 30-60 seconds.
Assembling Blueberry Cheesecake Popsicles
You can definitely layer your popsicles however you like, but this is my favorite way to assemble them. Start with filling the popsicle molds 1/4 of the way full. Evenly divide the blueberry mixture amongst the cavities, followed by half of the graham cracker mixture. Be sure to press the graham cracker mixture into the blueberries to compact it a bit and to get rid of any air pockets. Top it off with more cheesecake mixture and the remaining graham cracker crumbs. Pop the lid onto the mold, insert popsicle sticks and freeze until solid, several hours or overnight.
If you make these blueberry cheesecake popsicles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
For more frozen treats, check out these posts:
Blueberry Cheesecake Popsicles
- Popsicle mold (10 cavity, 3 oz each)
- 1 ½ cups (240g) blueberries, fresh or frozen
- 2 tablespoons granulated sugar
- ¼ cup (57g) water
- Juice of half a lemon
Graham Cracker Crumbs
- ¼ cup (36g) graham cracker crumbs, about 3.5 sheets
- 1 tablespoon unsalted butter, melted and cooled
- pinch of salt
- 1 ¼ cups (10oz/283g) cream cheese, room temperature
- ¾ cup (170g) vanilla Greek yogurt
- ½ cup (156g) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- pinch of salt
- Combine the blueberries, sugar, lemon juice, and water in a medium saucepan over medium low heat.
- Use a potato masher or a wooden spoon to crush the blueberries just a bit to release the juices.
- Let the mixture simmer until reduced to about a cup, about 5-7 minutes.
- Remove the mixture from the heat and cool completely before using.
Graham Crack Crumbs
- In a small bowl, combine the butter, graham cracker crumbs and a pinch of salt.
- Stir until the mixture is thoroughly combined. Set aside.
- Place the cream cheese, yogurt, sweetened condensed milk, vanilla and salt into the pitcher of a blender.
- Blend for 30-60 seconds until the mixture is smooth.
- Pour the cheesecake mixture into the popsicle molds, only filling each popsicle 1/4 full.
- Divide the blueberry mixture evenly between the popsicle cavities.
- Divide half of the graham cracker mixture evenly between the popsicle cavities, pressing the mixture down gently over the blueberries.
- Pour the remaining cheesecake mixture on top, leaving about an 1/4-1/2 inch remaining on top.
- Divide the remaining graham cracker mixture amongst the cavities, pressing the crumbs into the cheesecake mixture.
- Place the lid onto the mold, and push a popsicle stick into the lid inserts.
- Freeze for several hours until solid, or overnight. Remove from the molds and serve.