Blueberry Cheesecake Popsicles
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!
Servings: 12 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.
Nutrition
Calories: 133kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 97mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 0.1mg
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