Blueberry Cheesecake Ice Pops

The first day of summer is still a few days away, but if you ask me, it's already here! It's not only hot here in the southern US, it's humid. That means going outside feels like you're wearing a steaming wet towel on your face. It's hard to breathe. Ice cream helps.

These ice pops taste like my favorite blueberry no-bake cheesecake. They're made with plain low fat yogurt and cream cheese. You don't need an ice pop mold to make these, but if you're looking to make a lot of ice pops this summer (I sure am!) this one does the trick.

A good alternative is to use paper cups. Just pour the batter into the paper cups, cover with aluminum foil and insert Popsicle sticks upright. After they chill, just peel away the paper cup. Instant ice pop!

Fill the molds (or cups) only halfway full and then swirl a spoonful of the blueberry mixture into the molds using a long skewer. If there's any room left in the mold, fill it with extra cheesecake batter.

I love how each pop turns out differently with unique swirls and dots of blueberries. These take no time at all to put together, and they are so creamy they taste much like ice cream!

Happy almost summer!

Blueberry Cheesecake Ice Pops
Yields about 16 standard ice pops

Note! The cream cheese and yogurt need to be at the same temperature to combine properly, otherwise you'll have lumpy cheesecake batter!

8 ounces cream cheese, at room temperature
2 cups (540g) plain unsweet yogurt, at room temperature
1/2 cup (100 g) sugar
1 teaspoon vanilla
6 ounces blueberry preserves, melted
1 cup (100 g) fresh blueberries

Combine the cream cheese and yogurt in a large bowl. Beat together using an electric mixer on high speed. When the mixture is thoroughly combined and no lumps remain, add the sugar in a little at a time. Beat in the vanilla.

In a separate bowl, combine the melted preserves and blueberries. Fold gently to coat the blueberries with the preserves.

Fill ice pop molds halfway full with cheesecake batter. Add a tablespoon (or more) of the blueberry mixture to each mold and swirl it into the batter using a long skewer. Top with more cheesecake batter. Insert ice pop sticks and freeze for about 6 hours or until solid.

To unmold ice pops, dip the molds into hot water for 3 seconds, and then gently but firmly pull the pops out by the Popsicle sticks.
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