Easy cheesecake popsicles with fresh blueberries will cool you down on hot summer days with the feeling of eating a dessert.
My first question before you start reading is: “Do you like cheesecake as much as I do?” If the answer is yes, then this is definitely the recipe you want to make! Cheesecake is so delicious, and I can’t wait to show you, that you can eat it in any form. Even as a popsicle!
I have been dying to make these cheesecake popsicles for ages. And the reason why, is that first I love cheesecake and secondly, me and my husband, we love this one special creamy cheesy ice cream on a stick, which you can find only in the Czech Republic. And this ice cream is called: “creamy bear”. This cream cheese popsicle is made out of cream cheese and dipped in dark chocolate. And so we love it so much, that every year, when we travel to visit my parents in the Czech Republic, the first thing what we want to eat, is this cream cheese pops.
We love it this much, that we do not eat just one or two, but we buy the whole box of popsicles (literally 5 in one package) and we eat it in one seating. Lovely welcome to be back to my homeland right 🙂 And so finally I have decided to make my own cream cheese popsicles here in Canada, and I don’t have to wait to taste my homeland ice cream until I visit my parents next time.
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Ingredients used in cheesecake Popsicles
- cream cheese
- sour cream
- sweet condensed milk
- fresh or frozen blueberries
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 colour) and sweetened 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.
What blueberries are better fresh or frozen
I am using both, fresh blueberries inside the white creamy part of popsicle, to give a bit of texture and then in the layers I added wild frozen blueberries for the colour. I found out that fresh Canadian blueberries doesn’t have the colouring substance, though your pops wouldn’t be beautifully purple, unless you would use colouring into the creamy mixture. And I prefer natural wild blueberries, because they add not only beautiful colour, but also great taste.
Which popsicle container is the best to use
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 cheap plastic. So when I wanted to take out one popsicle or two, the whole tray had to go out of the 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 the 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.
How to make cheesecake popsicles
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.
How to release the popscile from the mold.
Easy-breezy, just run warmer water on the outside of the pop mold to release the popsicle and lightly pull the popsicle out of the mold.
- MANGO POPSICLES DIPPED IN WHITE CHOCOLATE
- NO BAKE BLUEBERRY CHEESECAKE BARS
- LEMON BLUEBERRY MUFFINS
- BLUEBERRY JELLY ROLL
- MY Favourite HONEY CAKE RECIPE
- THE BEST LEMON CHEESECAKE
BLUEBERRY CHEESECAKE POPSICLES
- 8 ounce (225 g) cream cheese
- 1/2 cup (125 g) sour cream
- 1/2 cup (125 g) sweet condensed milk
- 1 cup (200 g) blueberries fresh
- 1/2 cup (100 g) wild blueberries frozen or fresh
- In a blender or food processor add cream cheese, sour cream and condensed milk. Puree until smooth.
- Wash fresh blueberries and pour few blueberries in each popsicle container.
- Fill up the popsicle container with the cream cheese mixture, up to 3/4 of the container.
- Return the rest of the cream cheese mixture onto a blender base. Add fresh blueberries and wild blueberries, then blend until smooth.
- 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.
- Then freeze until solid (it takes abour 3-4 hours or overnight).
- Remove from the popsicle container and enjoy!