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Blueberry Cheesecake Popsicles

Blueberry Cheesecake Popsicles

Cream cheesecake popsicles swirled with blueberries and graham cracker crumbs.
5 from 1 vote
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Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Servings 10 popsicles

Equipment

Ingredients
  

Blueberry Compote

  • 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

Cheesecake Mixture

  • 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

Instructions
 

Blueberry Compote

  • 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.

Cheesecake Mixture

  • 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.

Assembly

  • Pour the cheesecake mixture into the popsicle molds, only filling each popsicle ¼ 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 ¼-1/2 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.

Notes

Popsicles can be stored in the freezer at for up to 3 weeks in an airtight container. 
Keyword blueberry cheesecake popsicles, ice cream, popsicles
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