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Blueberry Cheesecake Ice Pops, homemade ice pop recipes, easy summer treat recipes, blueberry recipes, blueberries

Blueberry Cheesecake Ice Pops

  • Author: Arlene Mobley
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 ice pops 1x
  • Category: Ice Pops
  • Method: Frozen
  • Cuisine: American


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)


  1. Beat the softened cream cheese with the sugar until smooth.
  2. 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.
  3. Add 1/2 cup of blueberries and beat on high for 1 minute.
  4. Add remaining blueberries and pulse the beater a couple of times.
  5. Pour into 10 large ice pop molds.
  6. If using mix the graham cracker crumbs with the sugar.
  7. Spoon about 1/2 teaspoon of crumbs on the exposed top of the ice pops.
  8. Top ice pop mold with the lid and insert the sticks until 2 inches of the stick is remaining outside the mold.
  9. Freeze for 2 hours or over night.


  • Serving Size: 1 ice pop
  • Calories: 385
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