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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 mins
Cook Time 0 mins
Freeze 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine American
Servings 10 ice pops
Calories 106 kcal


  • 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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  • 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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