Blueberry Cheesecake Pops

Recipe by Marlitt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blueberry Topping;.
  • Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
  • Cook over low heat for 5 minutes stirring constantly.
  • Remove from heat and let stand to thicken.
  • Set aside.
  • Cheesecake;.
  • In a bowl beat the cream cheese, sugar, and sour cream until blended.
  • In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
  • Add the cream cheese mixture and beat for 30 seconds
  • Fold in the blueberries and set aside.
  • Crust;.
  • Grind the graham crackers into crumbs in a food processor or blender.
  • Add the sugar and process until combined.
  • Pour into a bowl and add the butter and water, stirring until sticky.
  • Refrigerate until needed.
  • Assembly;.
  • Pour the topping into each mould until it is 1/4 full.
  • Freeze for 2 hours.
  • Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
  • Insert a stick into each mould.
  • Freeze for 3 hours.
  • Press the crust into the pop mould (if the crust is not sticking add more water).
  • Freeze for at least 4 hours.
  • Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
  • For Strawberry Cheese Pops;.
  • Replace the blueberries with sliced strawberries.
  • For Chocolate Cheesecake Pops;,.
  • Repalce the graham crackers with chocolate cookies and shaved chocolate.
  • Repalce the blueberries with chocolate chips and chocolate fudge sauce.
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