A few weeks ago, we shared a recipe for strawberry shortcake popsicles. These tasty little treats were so good and easy to make that I got to thinking, what about cheesecake? I love cheesecake, but it’s labor intensive and pretty high in fat. So I came up with these super easy, tangy, and creamy blueberry cheesecake pops. They’re easy to whip up, and have delicious authentic cheesecake flavor.
Made with real blueberries, a smidge of honey, probiotic yogurt, and low-fat cream cheese, you don’t even have to feel (too) guilty about these frozen treats. And while they’re lighter on calories, these have the tang and creaminess cheesecake is known for.
Blueberry Cheesecake Popsicles
makes twelve 4 oz. popsicles
for the cheesecake section
3 cups whole-milk yogurt
3 oz. cream cheese or Neufchatel
3/4 cup crushed graham crackers
1/3 cup honey
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract
Dice up the cream cheese into small chunks, and whisk into the yogurt until smooth, though a few cream cheese chunks is fine. Add the graham crackers, honey, lemon juice, and vanilla, and stir.
for the blueberry section
2 cups blueberries (frozen or fresh)
3 tablespoons honey
1 tablespoon fresh squeezed lemon juice
In your blender or food processor, puree the blueberries, honey, and lemon juice.
To assemble the popsicles, spoon 3 tablespoons of the yogurt mixture into Dixie cups and freeze for 30 minutes. Then spoon in 3 tablespoons of the blueberry mixture, insert wooden popsicle sticks, and freeze for another 30 minutes. Then add another 3 tablespoons of the yogurt mixture, being careful not to disturb the popsicle stick, and freeze until the popsicles are cured, at least 4 hours, but preferably overnight.