Ingredients for Blueberry Cheesecake Pops
- 1 1/2 cups blueberries
- 1 tablespoon water (for crust)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 3/4 cup sugar (1/4 cup for topping, 1/2 cup for cheesecake filling)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- Heavy Cream
- 1 teaspoon vanilla extract
- 1 1/2 cups graham crackers
- Unsalted Butter
- Wooden Popsicle Sticks
- Strawberries
- Chocolate Cookies
- Chocolate Shavings
- Chocolate Chips
- Fudge Sauce
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How to Make Blueberry Cheesecake Pops
- **Blueberry Topping:**
- In a saucepan, combine 1 cup blueberries, 1/4 cup water, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1/4 cup sugar.
- Cook over low heat for 5 minutes, stirring constantly until thickened.
- Remove from heat and let cool completely.
- **Cheesecake Filling:**
- In a bowl, beat 8 ounces cream cheese, 1/2 cup sugar, and 1/2 cup sour cream until smooth and creamy.
- In a separate bowl, whip 1 cup heavy cream and 1 teaspoon vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in 1/2 cup of the cooled blueberry topping.
- **Graham Cracker Crust:**
- In a food processor, pulse 1 1/2 cups graham crackers into fine crumbs.
- Add 2 tablespoons sugar and pulse to combine.
- Transfer to a bowl and stir in 4 tablespoons melted butter and 1 tablespoon water until moist.
- Refrigerate until firm (at least 30 minutes).
- **Assembly:**
- Pour 1/4 of the blueberry topping into each popsicle mold.
- Freeze for 2 hours.
- Pour the cheesecake mixture into each mold, leaving 1/2 inch at the top.
- Insert a popsicle stick into each mold.
- Freeze for 3 hours.
- Pack the chilled graham cracker crust into the remaining space of each mold.
- Freeze for at least 4 hours, or until solid.
- Let stand for 5 minutes before removing from molds.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
264g
Fat
138g
Carbs
30g
