Blueberry Cheesecake Pops are packed with everything you love about cheesecake, including sweet blueberries, cream cheese, Greek yogurt and graham cracker crumbs! What's not to love about a frozen cheesecake on a stick?
Why You'll Love This Recipe
Blueberry Cheesecake Pops are easy to make and will keep you cool on a hot summer day. Adults love these icy pops as much as kids, so get ready for lots of smiles when these frozen treats are served!
These creamy popsicles are perfect to serve by the pool, at summer cookouts, and barbecues with friends. It also feels good to know you're serving a healthy dessert without added preservatives.
Fresh blueberries work perfectly in this recipe because they compliment the cheesecake filling without being overpowering. If you love blueberries like I do, be sure to try Blueberry Cheesecake Cupcakes and Blueberry Lemon Crumble!
Blueberry Cheesecake Pops contain the same ingredients found in a no bake cheesecake, with the addition of limeade. If you don't like the tartness of limeade, feel free to substitute milk which will make your pops even creamier.
Any type of smoothie can be made into an icy pop, and so can your favorite dessert. For a special treat, try Banana Pudding Pops. If you can dream it up, go for it...and make any combo that you like!
- cream cheese - creates the 'cheesecake' flavor
- Greek vanilla yogurt - adds protein and creaminess
- limeade - provides tartness
- sugar or honey - sweetens everything up!
- fresh or frozen blueberries - either type of berries work well
- graham cracker crumbs - for authentic cheesecake taste
- melted butter - binds graham cracker crumbs together
STEP 1 - Start by adding cream cheese and yogurt to a blender or stand mixer. Mix until there are no lumps, then add limeade and sugar. Blend mixture until smooth and creamy. Fold in blueberries and pulse a few times. In a separate bowl, mix graham cracker crumbs with melted butter to bind them together.
STEP 2 - To create the pops, spoon blueberry mixture into popsicle molds until half full. Add 2 teaspoons of graham cracker crumbs on top of the blueberry mixture. Finish filling up the popsicle mold with blueberry mixture.
STEP 4 - To release the popsicles, run warm water over mold for a few seconds, then wiggle sticks to release popsicles easily. They should come out within a few minutes. If not, leave on the counter until they are ready to release.
Silicone popsicle molds (ad) work best because they're flexible. Silicone makes them easier to move when releasing popsicles from the mold.
Freeze popsicles for at least 4 hours for best results. Freezing overnight is preferred if possible.
Take pops out of the mold and wrap in individual plastic bags. Store in the freezer for up to 3 months. Pops will stick together if stacked on top of one another without plastic in between, so make sure they're wrapped individually.
- Run warm water over mold for a few seconds to loosen pops. Don't use hot water or it will melt them quickly.
- Wiggle the sticks to loosen pops from the edges, then pull straight up out of the mold.
- Place popsicles in individual plastic bags after taking out of mold until ready to serve.
- When serving to a large group, freeze a plate or sheet pan and place the popsicles on it to prevent melting.
- Purchase 6 inch popsicle sticks (ad) for best results. The 4 inch sticks are not long enough to create a good handle.
If you love this recipe, cool down with more summertime favorites...
- Banana Pudding Pops
- Blueberry Cheesecake Cupcakes
- Best Ever Blueberry Muffins
- Blueberry Lemon Crumble
- Berry Lime Cooler
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