Blueberry Cheesecake Ice Pops
Cool off with some delicious homemade Blueberry Cheesecake Ice Pops. These easy gourmet ice pops are made in a blender. Anyone can make them!
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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.
Serving: 1ice pop | Calories: 106kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 70mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
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