Blueberry Cheesecake Popsicles
Cream cheesecake popsicles swirled with blueberries and graham cracker crumbs.
from 1 vote
(10 cavity, 3 oz each)
blueberries, fresh or frozen
Juice of half a lemon
Graham Cracker Crumbs
graham cracker crumbs, about 3.5 sheets
unsalted butter, melted and cooled
pinch of salt
cream cheese, room temperature
vanilla Greek yogurt
sweetened condensed milk
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.
Popsicles can be stored in the freezer at for up to 3 weeks in an airtight container.
blueberry cheesecake popsicles, ice cream, popsicles
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