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The one thing about the heat of spring and summer is that some of my favorite desserts seem all too heavy to eat. I love a good chocolate cake or dense cheesecake, but who wants to feel weighed down when its 80 degrees outside! The good news is, you can turn just about anything into an ice cream pop or popsicle with a little imagination and a popsicle mold! Cool down during the dog days of summer with a delicious dessert in popsicle form. These blueberry cheesecake popsicles are tart, creamy, and sweet, and the perfect way to enjoy your favorite treats all year long!
Cheesecake Filling
The creamy base of these pops is the most simple cheesecake filling. No eggs or baking are involved, so if you have extra, no shame in eating it by the spoonful! To being, start by adding 4oz of cream cheese and 1/4 cup of sugar to a bowl. Whisk until smooth and fluffy to get out any cream cheese lumps.
Next, whisk in 1/2 cup of vanilla or plain greek yogurt. I prefer greek over regular because is it more dense and makes the pops extra creamy, rather than icy. Once the yogurt is incorporated, carefully add in 1/2 cup of heavy cream, more if needed, and whisk until you get a smooth, pourable mixture. It should be the thickness of a drinkable yogurt. Set aside or in the fridge until you are ready to make the popsicles.
Blueberry Reduction
To be quite honest, you can make any cheesecake popsicles with the cheesecake filling base above. Plain, strawberry, cranberry white chocolate, or even dark chocolate. It all depends on your add-ins! And in this case, we are adding in the most delicious, tart and sweet, blueberry reduction swirl. It is so easy to make, and if you have extra, spoon it over your pancakes or waffles the next morning.
Start with 12 oz of fresh blueberries, or frozen defrosted ones. Add them to a sauce pot, along with 1/3 cup of granulated sugar and the juice of one lemon, about 2 tbsp. Bring this post to a simmer over medium heat. No need to add any additional liquid, as, the blueberries will release their natural juices, creating a sauce. After about 8-10 minutes of simmering, stirring occasionally, remove from heat and allow the mixture to cool, and ultimately thicken.
Graham Cracker Crust and Assembly
Now lets make the final piece for this “cheesecake”, the graham cracker crust. In a food processor or plastic bag, crush 5-6 graham crackers until they are fine like sand. Mix in 1 1/2 tbsp of unsalted, melted butter and 2 tbsp of sugar, until it forms clumpy granules and sticks like wet sand. You want to make sure all of the crackers are moistened, otherwise they will not freeze with the popsicle.
Now it is time to assemble! Spoon ½-1 tablespoon of the blueberry syrup into the bottom of your popsicle molds. Spoon an equal amount of the cheesecake filling on top, using a popsicle stick or the spoon to swirl the layers a bit. Repeat until the popsicle molds are about ⅞ full. Top 1-2 tsp of the graham cracker mixture and place the popsicle sticks inside and the lid on top.
Freeze for at least 8 hours. To unmold, run under warm water for about 30 seconds. Serve immediately, or wrap in plastic wrap or insert into popsicle sleeves and store in the freezer up to 1 month. No need for all of that though, as they surely will not last that long! This bright, refreshing blueberry cheesecake popsicles are sure to get you through the most brutal days of summer.
Want More Summer Dessert Ideas?
- Strawberry Lemon Bundt Cake
- White Peach Sangria Cupcakes
- Peach Cobbler Cheesecake
- Raspberry Lemonade Blondies
- Margarita Cookies
- Strawberry Oatmeal Bars
Blueberry Cheesecake Popsicles
Ingredients
Blueberry Syrup
- 12 oz blueberries fresh or frozen & defrosted
- ⅓ cup sugar
- 2 tbsp lemon juice
Cheesecake Filling
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- ½ cup greek yogurt vanilla or plain
- ½ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp lemon extract optional
Graham Cracker Crumbs
- ⅓ cup Graham cracker crumbs 4-5 graham crackers crushed
- 1½ tbsp unsalted butter melted
- 2 tbsp granulated sugar
Instructions
Blueberry Syrup
- In a sauce pot, add all of the syrup ingredients and stir to combine. Cook over medium heat for about 8-10 minutes, stirring occasionally to prevent sticking and burning.
- Remove from heat after the berries have burst and released most of their juice. You should have a thin, runny blueberry syrup/sauce. It will thicken as it cools. Cool to room temperature.
Cheesecake filling
- In a mixing bowl, whisk together the cream cheese and sugar until smooth and fluffy.
- Mix in yogurt until combine. Slowly add in heavy cream until you have a mixture that is smooth and pourable.
Graham Cracker Crust
- In a food processor or plastic bag, crush the graham crackers until fine like sand.
- Mix in melted butter and sugar, until it forms clumpy granules and sticks like wet sand.
Assemble
- Spoon ½-1 tablespoon of the blueberry syrup into the bottom of your popsicle molds. Spoon an equal amount of the cheesecake filling on top, using a popsicle stick or the spoon to swirl the layers a bit.
- Repeat until the popsicle molds are about ⅞ full. Top 1-2 tsp of the graham cracker mixture and place the popsicle sticks inside and the lid on top.
- Freeze for at least 8 hours. To unmold, run under warm water for about 30 seconds. Serve immediately.
