Blueberry Cheesecake Popsicles
These blueberry cheesecake popsicles are a creamy sweet treat, perfect for summertime! All of the flavors of a cheesecake slice shine through in this simple-to-make treat!
Servings: 8 mini popsicles
Ingredients
- ½ cup yogurt Skyr, Greek, or dairy-free
- 2 oz cream cheese 1/4 cup
- 1 tbsp maple syrup optional
- ½ cup blueberries
- 3 tbsp ground graham cracker crumbs optional
Instructions
- Add the cream cheese, yogurt, and maple syrup to a bowl and mix until smooth and combined. If you're in a pinch and don't have time to soften your cream cheese at room temp, pop it in the microwave on high for about 10 seconds.
- Add in the blueberries and use a fork to break and mash them into the yogurt.
- Add the mixture to a popsicle mold and sprinkle some finely crushed graham crackers on top.
- Freeze the popsicles for 3-4 hours, or until fully hardened.
Notes
- I used these mini popsicle molds for these popsicles. I prefer using silicone molds since they pop out easily once frozen.
- Prior to serving, let the yogurt popsicles sit at room temperature for 2-3 minutes so that they can slightly soften and not be too hard for your little one to take bites from.
- Do not leave the yogurt popsicles at room temperature for too long because they will melt.
- Make sure to transfer the popsicles to a freezer-safe Ziploc bag or container as soon as it fully hardens. This will help prevent it from getting freezer burnt.
- If you choose to add chopped graham cracker crumbs, make sure to avoid cracker varieties that contain honey if you are serving these to a baby under age 1.
Nutrition
Calories: 37.26kcal | Carbohydrates: 6.6g | Protein: 0.86g | Fat: 0.9g | Saturated Fat: 0.38g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.28g | Cholesterol: 1.99mg | Sodium: 32.07mg | Potassium: 43.12mg | Fiber: 0.35g | Sugar: 4g | Vitamin A: 20.16IU | Vitamin C: 0.97mg | Calcium: 24.77mg | Iron: 0.19mg