Blueberry Cheesecake Popsicles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
