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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
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Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Freeze
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
ice pops
Calories
106
kcal
Ingredients
1x
2x
3x
▢
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)
Follow Flour On My Face on Pinterest
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:
1
ice pop
Calories:
106
kcal
Carbohydrates:
12
g
Protein:
2
g
Fat:
6
g
Saturated Fat:
3
g
Cholesterol:
18
mg
Sodium:
70
mg
Potassium:
97
mg
Fiber:
1
g
Sugar:
11
g
Vitamin A:
203
IU
Vitamin C:
2
mg
Calcium:
66
mg
Iron:
1
mg
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