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+ servings
Blueberry Cheesecake Ice Pops stacked on a bed of ice.

Blueberry Cheesecake Ice Pops

Arlene Mobley - Flour On My Face
Cool off with some delicious homemade Blueberry Cheesecake Ice Pops. These easy gourmet ice pops are made in a blender. Anyone can make them!
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 10 ice pops
Calories 106 kcal

Ingredients  

  • 4 ounces cream cheese (softened)
  • ¼ cup sugar
  • 1 ¾ cup yogurt or other dairy of choice
  • 1 cup blueberries (frozen or fresh)
  • ¼ cup graham cracker crumbs (optional)
  • 1 tablespoon sugar (optional)
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Instructions 

  • 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 ½ 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 ½ 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 overnight.

Recipe Expert Tips

  • Change up the flavors and use fresh strawberries, raspberries or even lemon juice to make a new ice pop flavor.

Nutrition

Serving: 1ice popCalories: 106kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 70mgPotassium: 97mgFiber: 1gSugar: 11gVitamin A: 203IUVitamin C: 2mgCalcium: 66mgIron: 1mg
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