written by @juliarecipes

Blueberry cheesecake popsicles

My first question is: do you like cheesecake as much as I do? If the answer is yes, then this is definitely the post you want to read! Cheesecake is damn delicious and you can eat it in a popsicle form, yes you do:-)

I have been dying to make these cheesecake popsicles for ages. And the reason why, is that me and my husband, we love one special cream cheese popsicle, which you can find only in Czech Republic and it’s called: “creamy bear”. This cream cheese popsicle is made out of cheese curd and covered with dark chocolate (it’s not a cream cheese, but very similar & I am not using chocolate in this recipe, but it’ still delicious). And so we love it so much, that every year, when we travel to visit my parents in Czech Republic, the first thing what we want to eat, is this cream cheese popsicle.

We love it this much, that we do not eat just one or two, we buy the whole box of popsicles and eat it in one seating. Lovely right? Problem is, that if you eat that much of an ice cream in a hot summer day, it might cause an irritation of throat or even worse, you can get sick. So finally I have decided to make our own cream cheese popsicles here in Canada and we don’t need to go this much crazy for Czech cream cheese special popsicle, next time traveling to Czech Republic.

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Blueberry cheesecake popsicles


As the title of this recipe already says it itself, we will be preparing cheesecake popsicle, so cream cheese is our main ingredient. Next is sour cream, fresh blueberries (some frozen wild blueberries for the color) and sweet condensed milk. If you do not like using condensed milk for whatsoever reason, you can use any kind of sweetener, such as honey, powdered sugar, agave, sweet coconut condensed milk, etc.


I am using both, fresh blueberries inside the white part of popsicle, to give a bit of texture and then in the layers I added wild frozen blueberries for the color. I found out that fresh Canadian blueberries doesn’t not have the coloring substance, though your pops wouldn’t be beautifully purple, unless you use coloring into the mixture. And I prefer natural wild blueberries, because they add not only beautiful color, but also great taste.

Blueberry cheesecake popsicles


I have been using for ages simple pops mold or forms from Walmart or dollar store and let me tell you, they never lasted long. First because they were made out of plastic, second most of them were made in one piece plastic. So when I wanted to take out one popsicle or two, the whole tray had to go out of freezer and under running warm water, which caused water spilled inside the tray….well messy situations 🙂

Third reason, I wanted to have beautifully looking pops on my pictures 🙂 So I browsed internet and spotted this pops mold on Amazon. This mold is stainless steel, durable, comes in individual containers, has a cute tray, few little cleaning accessories and spare parts and it’s working well for me so far. Ice cream freezes quicker in the stainless steal containers, then in plastic trays.

Blueberry cheesecake popsicles 4JPG


Blender or food processor will be handy, because we want to have our cream cheese pops perfectly smooth. You can even use hand mixer, but you won’t be able to blend well the blueberries, but if you don’t mind having mashed blueberries in your pop, then go for it.

So first step: wash well all your pop molds and the fruit (blueberries). Then second step is all white ingredients into the blender; cream cheese, sour cream and condensed milk, puree until smooth. Get ready your pop molds and pour few blueberries in each popsicle container. Now take the white cream cheese mixture and pour it up to 3/4 of the pop mold. Return the rest of the cream cheese mixture back onto a blender base and add to it rest of the fresh blueberries as well as the wild blueberries.

Puree until smooth. Your mixture will become beautifully purple. Pour this mixture into the pop molds until the top. Add wooden sticks and close it with the cover, if your mold has it. Hop them in the freezer and now it’s time to sit down and wait for approximately 3-4 hours, if you are using stainless steel pop containers. If you are using plastic one, it can take up to 7-8 hours. Tadaa and it’s done, run warm water on the pop mold to release the popsicle and ahhhh enjoy!

Blueberry cheesecake popsicles




Preparation time: 15 minutes ⭐freezing time: 3-4 hours⭐ servings: 6-8 popsicles


  • 1 (8-ounce)  low-fat cream cheese
  • 1/2 cup sour cream
  • 1/2 cup sweet condensed milk
  • 1 cup fresh blueberries
  • 1/2 cup frozen wild blueberries


  1. In a blender or food processor add cream cheese, sour cream and condensed milk.  Puree until smooth.
  2. Wash fresh blueberries and pour few blueberries in each popsicle container.
  3. Fill up the popsicle container with the cream cheese mixture, up to 3/4 of the container.
  4. Return the rest of the cream cheese mixture onto a blender base. Add fresh blueberries and wild blueberries, then blend until smooth.
  5. Pour the rest of the cream cheese blueberry (purple) mixture into popsicle molds, until the top. Add wooden sticks and close it with the cover, if your mold has it.
  6. Then freeze until solid (3-4 hours or overnight).
  7. Serve frozen.

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Disclosure: Please bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”






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