Blueberry Cheesecake Popsicles Recipe

Introduction

These Blueberry Cheesecake Popsicles offer a creamy, fruity treat that’s perfect for warm days. Combining the richness of cream cheese with fresh blueberries, they’re refreshing and satisfying without being overly sweet.

Ingredients

• 2 cups cottage cheese or Greek yogurt
• 8 oz cream cheese (softened)
• 1 cup fresh or frozen blueberries
• 6 tbsp swerve (or erythritol, or monk fruit sweetener; can also use granulated sugar)
• 2 tsp vanilla extract
• Pinch of salt
• Optional: 1 scoop vanilla protein powder (whey or plant-based)
• 2/3 cup finely chopped pecans
• 2 tbsp almond flour
• 2 tbsp melted butter or coconut oil
• 3 tsp sweetener of choice
• Pinch of cinnamon
• Pinch of salt

Instructions

1. Step 1: Add all your popsicle ingredients except the blueberries (cottage cheese or yogurt, cream cheese, sweetener, vanilla extract, salt, and optional protein powder) to a blender and blend until smooth.
2. Step 2: Transfer the blended mixture to a bowl, add the blueberries, and gently combine them by folding in to keep the berries mostly whole.
3. Step 3: Pour or spoon the mixture into your popsicle molds, filling each almost to the top. Leave about ½ inch of space for the pecan crumble.
4. Step 4: In a small bowl, mix together the chopped pecans, almond flour, melted butter or coconut oil, sweetener, cinnamon, and a pinch of salt until crumbly.
5. Step 5: Spoon a little pecan crumble into the bottom of each mold and gently press it down with the back of a spoon to form a crust.
6. Step 6: Tap the molds gently on the counter to release air bubbles, insert the sticks, and freeze for at least 4–6 hours or overnight for best results.
7. Step 7: To serve, run the outside of the molds under warm water for a few seconds to loosen the popsicles, then carefully remove and enjoy.

Tips & Variations

• Use Greek yogurt for a thicker texture or cottage cheese for added protein and creaminess.
• Try frozen blueberries to keep the mixture cool while blending and add a slight chill to the popsicles.
• For a nut-free version, substitute the pecan crumble with crushed graham crackers or toasted oats.
• Add a tablespoon of lemon juice to the mixture to brighten the flavor and balance the sweetness.

Storage

Store the popsicles in their molds or an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, wrap them individually in plastic wrap if removing from molds. Reheat by letting them sit at room temperature for a few minutes or running the mold under warm water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blueberries?

Absolutely! Raspberries, strawberries, or blackberries work well and bring different flavors and colors to the popsicles.

Do I need a popsicle mold to make these?

While popsicle molds make shaping and freezing easier, you can also use small paper cups with popsicle sticks or even ice cube trays for bite-sized treats.

Blueberry Cheesecake Popsicles Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

Delicious and creamy Blueberry Cheesecake Popsicles made with cottage cheese or Greek yogurt, cream cheese, fresh blueberries, and a crunchy pecan crumble crust. These no-bake frozen treats combine the tangy richness of cheesecake with the natural sweetness of blueberries, sweetened with low-calorie sweeteners like swerve or erythritol. Perfect for a refreshing and healthy dessert or snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including freezing time)
• Yield: 6 popsicles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Popsicle Mixture

• 2 cups cottage cheese or Greek yogurt
• 8 oz cream cheese, softened
• 1 cup fresh or frozen blueberries
• 6 tbsp swerve (or erythritol, or monk fruit sweetener; can also use granulated sugar)
• 2 tsp vanilla extract
• Pinch of salt
• Optional: 1 scoop vanilla protein powder (whey or plant-based)

Pecan Crumble

• 2/3 cup finely chopped pecans
• 2 tbsp almond flour
• 2 tbsp melted butter or coconut oil
• 3 tsp sweetener of choice
• Pinch of cinnamon
• Pinch of salt

Instructions

1. Prepare the Popsicle Mixture: Add all the popsicle ingredients except the blueberries into a blender. Blend until you get a smooth, creamy consistency with no lumps.
2. Incorporate Blueberries: Transfer the blended mixture to a separate bowl. Gently fold in the blueberries to keep them intact, distributing them evenly throughout the mixture.
3. Fill the Molds: Pour or spoon the cheesecake mixture into your popsicle molds, filling each about three-quarters full. Leave approximately half an inch of space at the top for the pecan crumble crust.
4. Prepare the Pecan Crumble: In a small bowl, combine finely chopped pecans, almond flour, melted butter or coconut oil, sweetener, cinnamon, and salt. Mix thoroughly until the mixture becomes crumbly and cohesive.
5. Add the Crust Layer: Spoon some of the pecan crumble mixture into the bottom of each mold. Press gently with the back of a spoon to form a compact crust layer beneath the cheesecake mixture.
6. Remove Air Bubbles and Freeze: Tap the molds gently on the counter to release any trapped air bubbles. Insert popsicle sticks and freeze for at least 4 to 6 hours, or ideally overnight, until fully set.
7. Unmold and Serve: When ready to enjoy, run the outside of each popsicle mold under warm water for a few seconds. This loosens the popsicles, allowing them to pop out easily.

Notes

• Using Greek yogurt instead of cottage cheese gives a tangier and thicker flavor profile.
• You can substitute the sweetener with granulated sugar if preferred, but the nutritional content will vary.
• For a nut-free version, omit the pecan crumble or substitute with crushed seeds.
• Make sure the cream cheese is softened for easier blending and a smoother texture.
• Adding protein powder is optional and can boost the nutrition without affecting taste significantly.
• Use silicone popsicle molds for easier unmolding.

Keywords: blueberry cheesecake popsicles, frozen cheesecake popsicles, healthy popsicle recipes, no bake dessert, low sugar popsicles, Greek yogurt popsicles