Blueberry Cheesecake Popsicles
on Jun 24, 2023, Updated Jul 15, 2026
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These blueberry cheesecake popsicles are creamy, tangy, and packed with swirls of juicy blueberries and graham cracker pieces in every bite. They taste just like a slice of classic blueberry cheesecake, but in frozen popsicle form!
If you love the flavor of cheesecake but don’t love all the effort that goes into making one, these blueberry cheesecake popsicles are for you. They come together with simple ingredients and just a few easy steps. A quick homemade blueberry sauce makes perfect swirls throughout, while crushed graham crackers add that classic cheesecake crust flavor. They’re the perfect refreshing treat to keep stocked in your freezer all summer long.
If you’re looking for more easy frozen desserts, these pistachio ice cream bars, pina colada popsicles, and creamy orange creamsicle popsicles need to be next on your list to try!
Table of Contents
What You’ll Need
Here is what you’ll need to make these blueberry cheesecake popsicles:
- Greek Yogurt: Full-fat whole milk Greek yogurt creates a rich, creamy base. I don’t recommend using low-fat Greek yogurt, as the popsicles won’t be as creamy once frozen.
- Cream Cheese: Use a full block of cream cheese that’s completely softened to room temperature. This helps it blend smoothly without leaving little chunks throughout the mixture.
- Blueberries: Fresh or frozen blueberries both work well. They’re cooked down into a quick homemade blueberry sauce to make swirls throughout the popsicles.
- Maple Syrup: Naturally sweetens the cheesecake filling.
- Vanilla Extract: Enhances the classic cheesecake flavor.
- Graham Crackers: Crushed graham crackers add that signature cheesecake crust taste and a little texture in every bite.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Maple Syrup: Honey can be substituted in equal amounts (if serving to little ones over the age of 1).
- Blueberries: Fresh or frozen blueberries both work well but you can also swap blueberries with your favorite berry.
- Greek Yogurt: For a dairy-free version, use a thick Greek-style dairy-free yogurt along with dairy-free cream cheese.
- Graham Crackers: Swap with your favorite crushed cookies or you can omit it completely.
Step-by-Step Instructions
STEP 1: Add the blueberries to a small saucepan over medium heat. Cook for 6 to 8 minutes, stirring occasionally and gently mashing the berries as they soften until they become thick and jam-like. Remove from the heat and allow the blueberry mixture to cool completely (Images 1 & 2).
STEP 2: Add the Greek yogurt, softened cream cheese, maple syrup, vanilla, and salt to a high-powered blender. Blend until completely smooth (Images 3 & 4). Make sure the cream cheese is fully softened to room temperature before blending so you don’t end up with little chunks of cream cheese in the mixture.
STEP 3: Pour the cheesecake mixture into a large bowl and gently stir in the crushed graham crackers until combined (Images 5 & 6).
STEP 4: Spoon the cooled blueberry mixture into the bowl and gently fold it in just a few times to create swirls (Images 7 & 8). Be careful not to overmix, you want small swirls of blueberry throughout the cheesecake filling.
STEP 5: Place the popsicle molds onto a baking tray for easier transferring and fill each mold with the mixture. Sprinkle a little extra crushed graham cracker over the tops if desired (Image 9). Freeze for at least 4 hours, or until completely firm (Image 10).
Storage Instructions
Once fully frozen, remove the popsicles from the molds and store them in an airtight freezer-safe container or popsicle bags to prevent freezer burn. If stacking them, place a sheet of parchment paper between each popsicle to prevent them from sticking together. They’ll keep well in the freezer for up to 3 months. Let them sit at room temperature for 1 to 2 minutes before serving for the creamiest texture.
Tips For Success
- Use full-fat Greek yogurt for the creamiest popsicles. Low-fat yogurt tends to freeze much icier.
- Make sure your cream cheese is fully softened to room temperature before blending. Cold cream cheese can leave small lumps that won’t blend out completely.
- Allow the cooked blueberries to cool before swirling them into the cheesecake mixture. Warm blueberries can melt the mixture and make the swirls disappear.
- Only stir the blueberry mixture a few times. Overmixing will turn the entire mixture purple instead of creating those cheesecake swirls (unless you prefer the popsicles to be all uniform in color, they’ll still have the same taste!) Gently spoon the mixture into the popsicle molds.
- I love to store these popsicles in popsisle storage bags sealed closed with a mini heat sealer, but you can also transfer them to a large freezer safe ziploc bag once they harden to prevent freezer burn.
Recipe FAQs
I find that low-fat Greek yogurt freezes into an icy texture that isn’t as creamy to bite into, so for that reason, I recommend using full-fat, whole milk Greek yogurt. For a dairy-free option, opt for a thick, Greek-style dairy-free yogurt or swap it with unsweetened coconut cream.
Yes! Frozen blueberries work just as well as fresh blueberries. Just cook them the same way until they become thick and jam-like.
Other Frozen Treats You’ll Love
Watermelon Lime Sorbet
Mango Ice Cream Bars
Homemade Ice Pops
Homemade Strawberry Shortcake Ice Cream Bars
If you tried these Blueberry Cheesecake Popsicles, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Blueberry Cheesecake Popsicles
Equipment
Ingredients
- 1 ¼ cups blueberries
- 2 cups full-fat Greek yogurt
- 8 oz cream cheese, softened to room temperature
- ½ cup pure maple syrup
- 2 tsp vanilla extract
- ⅛ tsp salt
- ½ cup crushed graham crackers, plus more for topping
Instructions
- Add the blueberries to a small saucepan over medium heat. Cook for 6 to 8 minutes, stirring occasionally and gently mashing the berries as they soften until they become thick and jam-like. Remove from the heat and allow the blueberry mixture to cool completely.
- Add the Greek yogurt, softened cream cheese, maple syrup, vanilla, and salt to a high-powered blender. Blend until completely smooth. Make sure the cream cheese is fully softened to room temperature before blending so you don't end up with little chunks of cream cheese in the mixture.
- Pour the cheesecake mixture into a large bowl and gently stir in the crushed graham crackers until combined.
- Spoon the cooled blueberry mixture into the bowl and gently fold it in just a few times to create swirls. Be careful not to overmix, you want small swirls of blueberry throughout the cheesecake filling.
- Place the popsicle molds onto a baking tray for easier transferring and fill each mold with the mixture. Sprinkle a little extra crushed graham cracker over the tops if desired. Freeze for at least 4 hours, or until completely firm.
Notes
- Use full-fat Greek yogurt for the creamiest popsicles. Low-fat yogurt tends to freeze much icier.
- Make sure your cream cheese is fully softened to room temperature before blending. Cold cream cheese can leave small lumps that won’t blend out completely.
- Allow the cooked blueberries to cool before swirling them into the cheesecake mixture. Warm blueberries can melt the mixture and make the swirls disappear.
- Only stir the blueberry mixture a few times. Overmixing will turn the entire mixture purple instead of creating those cheesecake swirls (unless you prefer the popsicles to be all uniform in color, they’ll still have the same taste!) Gently spoon the mixture into the popsicle molds.
