Blueberry Cheesecake Popsicles
Cool down during the dog days of summer with a delicious dessert in popsicle form. These blueberry cheesecake popsicles are tart, creamy, and sweet,
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.