Blueberry Cheesecake Pops
Ready In: 9 hrs
Serves: 6
Yields: 6 Pops
Ingredients
Blueberry Topping Ingredients
- 3⁄4 cup blueberries
- 1 1⁄2 tablespoons cornstarch, sifted
- 2 teaspoons fresh lemon juice
- 1⁄4 cup sugar
Cheesecake Ingredients
- 8 ounces cream cheese
- 1⁄2 cup sugar
- 1⁄2 cup sour cream
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 2 cups blueberries
Crust Ingredients
- 10 graham crackers
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Directions
- To make the topping: In a saucepan, combine the blueberries, 3/4 cup water, the cornstarch, lemon juice, and sugar and cook over low heat, stirring, for 5 minutes. Remove from the heat and let the topping stand to thicken. Set aside.
- To make the cheesecake: In a bowl, beat the cream cheese, sugar, and sour cream together until blended. In a separate bowl, whip the cream and vanilla extract until the cream just starts to thicken, 1 to 2 minutes. Add to the cream cheese mixture and beat for 30 seconds. Gently stir in the blueberries. Set aside.
- To make the crust: In a food processor or blender, grind the graham crackers into crumbs. Add the sugar and process until combines. Transfer to a bowl and add the butter and 3 tablespoons water, stirring until sticky. Refrigerate until needed.
- Pour the topping into each mold until it is one quarter full. Freeze for 2 hours.
- Pour the cheesecake mixture into each mold, leaving 1/2 inch at the top of each mold for the crust. Insert the stick. Freeze for 3 hours.
- Press the crust into the pop molds. If the crust is not sticking together, add more water. Freeze for at least 4 hours.
- Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off