Blueberry Cheesecake Pops

5 from 1 vote

Blueberry Cheesecake Pops are packed with everything you love about cheesecake, including sweet blueberries, cream cheese, Greek yogurt and graham cracker crumbs!

Prep Time15 mins

Cook Time0 mins

Freezer4 hrs

Total Time4 hrs 15 mins

Course: Desserts

Cuisine: American

Servings:

Calories: 196kcal

Author: Debi | Quiche My Grits

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