Blueberry Cheesecake Ice Pops
The dog days of summer are on their way. One of the best ways to cool off is with some delicious Blueberry Cheesecake Ice Pops. I love making ice pops. I love homemade ice pops made with fresh fruit. You can literally make any flavor of ice pop you have ever dreamed of as long as you have just a few ingredients on hand.
I love making up a couple of different flavored batches of ice pops, wrapping them in a cellophane treat bag and stocking the freezer full. That way whenever you need to cool off you have an assortment of ice pop flavors to pick from. This is especially good when you have a couple of picky kiddos in the house and they don’t like the same flavors of ice pops.
If this is your first ice pop making gig there are a few basic ice pop making supplies you will need to have on hand. These days you can pick up ice pops molds in almost every retail store.
I went through a phase there for a couple of years where I bought almost every shape of ice pop mold I ran across. I kicked my little habit once I bought a Norpro Ice Pop mold. Matter of fact I love the Norpro Ice Pop molds so much I have two.
That way I can whip up a couple of batches of ice pops at one time. The Norpro Ice Pop molds (affiliate link) are a little more expensive than the ice pop molds you can find at one of your local retail stores. It runs about $16 on Amazon where I bought mine. BUT this ice pop mold is made of high quality BPA free durable plastic. It will last forever.
No matter which type of ice pop mold you decide to use keep in mind that this recipe makes 10 3 oz ice pops in the Norpro mold. If you are using a smaller ice pop mold you will need to divide the recipe in half.
Ice Pop making trick
A quick trick to figure how much ice pop base you will need to fill your mold is to fill the cavities with water and pour the water in a measuring cup. But keep in mind that if you are putting whole or sliced pieces of fruit in also the fruit will take up space and you will need less liquid.
affiliate links below
Ice Pop making Supplies
Make sure you have all your ice pop making supplies on hand before you begin making the ice pop. You don’t want to have to run out to the store to find ice pop sticks after you mixed up the ice pop recipe.
Enjoy the recipe and have a great summer cooling of with these Blueberry Cheesecake Ice Pops
Cool off with some delicious homemade Blueberry Cheesecake Ice Pops.
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1 3/4 cup yogurt or other dairy of choice
- 1 cup blueberries, frozen or fresh
- 1/4 cup graham cracker crumbs (optional)
- 1 tablespoon sugar (optional)
- Beat the softened cream cheese with the sugar until smooth.
- Add the yogurt (or other dairy of choice, milk, sour cream, buttermilk or even coconut or almond milk can be used) and beat until smooth and creamy.
- Add 1/2 cup of blueberries and beat on high for 1 minute.
- Add remaining blueberries and pulse the beater a couple of times.
- Pour into 10 large ice pop molds.
- If using mix the graham cracker crumbs with the sugar.
- Spoon about 1/2 teaspoon of crumbs on the exposed top of the ice pops.
- Top ice pop mold with the lid and insert the sticks until 2 inches of the stick is remaining outside the mold.
- Freeze for 2 hours or over night.
- Serving Size: 1 ice pop
- Calories: 385