Blueberry Cheesecake Pops
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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?
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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!
Ingredients
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
Instructions
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 3 - Close popsicle mold (ad) and insert sticks. Try to get them as straight as you can. Place in the freezer for at least 4 hours for best results.
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.
Mix blueberry cheesecake Spoon graham crackers in mold Top with blueberry mixture 
Insert sticks and freeze
Recipe FAQS
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.
Serving Tips
- 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.
Related Recipes
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
Recipe Card
Blueberry Cheesecake Pops
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- mixer (hand or free standing)
- bowls and spoons
- popsicle mold
Ingredients
- 8 oz. cream cheese
- ½ cup Greek vanilla yogurt
- ½ cup limeade premixed with water
- 2 Tbsp. sugar or honey
- 2 cups fresh or frozen blueberries
- 1 ½ cups graham cracker crumbs
- 2 Tbsp. butter melted
Instructions
- Blend cream cheese and yogurt together with a mixer or blender.
- Add limeade and sugar or honey. Blend until smooth.
- Fold in blueberries and pulse a few times.
- In a separate bowl, mix graham cracker crumbs with butter.
- Spoon blueberry mixture into popsicle molds until half full.
- Add 2 teaspoons of graham cracker crumbs to each popsicle.
- Finish filling to the top of mold with blueberry mixture.
- Close popsicle mold and insert sticks.
- Freeze popsicles for at least 4 hours for best results.
- Run warm water over mold for a few seconds, then wiggle sticks to release popsicles from mold.
Notes
- Run lukewarm water over mold for a few seconds to loosen pops.
- 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 and place the popsicles on it to prevent melting.
Nutrition
Nutrition info is an auto generated estimate.
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Can you use strawberries instead of blueberries in this popsicle recipe?
Sure! If you try strawberries, be sure to let me know how it turns out! 🙂
When you use the limeade, is it frozen and condensed or diluted with water according to can instructions?
Hi Tim. Great question! I use limeade that is premixed with water as shown in the Ingredients photo. If you use frozen condensed limeade, be sure to dilute it with water according the the can instructions. Thanks!