Blueberry Cheesecake Pops

Submitted by ThatSouthernBelle

"These are so cute! These would be great for a party (or a baby shower!)Found on thenest.com which took this recipe from "Pops! Icy Treats for Everyone" by Krystina Castella. * * * * * * ** ** * * * * ** ** * * ** * * *** * * * * * * ******************************** * * * * * * * * * * * * * * * ** * * * * ** * * * * COOK TIME INCLUDES FREEZE TIME!"

 

• Ready In: 9hrs
• Ingredients: 13
• Yields: 6 Pops
• Serves: 6

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

1. 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.
2. 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.
3. 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.
4. Pour the topping into each mold until it is one quarter full. Freeze for 2 hours.
5. 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.
6. Press the crust into the pop molds. If the crust is not sticking together, add more water. Freeze for at least 4 hours.
7. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.