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This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
These creamy, dreamy Blueberry Cheesecake Ice Pops are a fun frozen dessert that is perfect for a summer day! It’s less than 20 minutes of work until you can stick these in the freezer. The graham cracker crumbs really give them that cheesecake quality.
When it’s summer and the temperatures soar, we are all about no-bake desserts. Some of our other favorites are Easy No-Bake Blueberry Delight, Layered Rhubarb Pudding Dessert, and No-Bake Sour Cream Lemon Pie.
Homemade Blueberry Cheesecake Popsicles
My kids LOVE popsicles in the summertime. It’s one of our go-to treats because:
- They are SO easy to make!
- We can always have them on hand in the freezer!
- It’s fun to change up the flavors with seasonal fruit.
These blueberry cheesecake popsicles are hands down my new favorite popsicle flavor of all time. They are creamy, which I LOVE, thanks to a combination of milk, cream cheese, and greek yogurt.
Before I lose you with the greek yogurt, I should admit that I’m actually not a greek yogurt fan usually (too often it tastes like and reminds me of caulk), but you don’t even notice it in these. Instead, it just lends it smooth creaminess and freezes well to provide a solid backdrop to the prominent cheesecake and blueberry flavors.
It’s kind of amazing how these actually taste like cheesecake! I mean, obviously that was the goal all along, but they really do have a cheesecake-esque quality to them that is further enhanced and driven home by the addition of the graham cracker crumbles. Because I don’t know about you, but the best part of cheesecake for me is the crust!
I bought a couple of different popsicle molds a few years ago (ya know, as one does) and it’s fun to change up the shapes of the popsicles as much as the flavors too. Especially for these blueberry cheese cake popsicles since my flat molds are the best for popsicles when I want to sprinkle something fun on one side like the graham cracker crumble.
I tested these in both my flat, open molds and my more traditional popsicle molds where I just added the crumbs on top (close to where you hold onto the stick). Both work, so no need to go out and buy a separate popsicle mold if you don’t want to, but everybody agreed that they liked the version best where there were graham cracker crumbs in every bite. You could also take the approach of sprinkling crumbs on after unmolding your popsicles or dipping or pressing the unmolded popsicles into the crumbs, but they don’t tend to stick as well.
- Cream cheese: Go for full-fat cream cheese for the creamiest, smoothest texture. You could also use reduced fat neufchatel, but I would definitely steer clear of fat-free cream cheese.
- Blueberries: The great thing about these ice pops is that you can make them with fresh or frozen blueberries! I tried them both ways and maybe even had a slight preference for the ones made with frozen wild Maine blueberries, which are a little smaller and held their shape a little more, even after cooking them down a bit. It was fun getting small, whole blueberries in the popsicles.
- Greek yogurt & milk: These two ingredients help make a nice creamy base that freezes well but isn’t too icy.
- Graham crackers: For the crumble! You could skip if you want gluten-free popsicles, but I love the textural element and classic graham cracker crust flavor.
- Butter: This helps the crumbs hold together a bit and gives them that buttery crust taste.
- Sugar: The sugar sweetens both the cheesecake and blueberry swirl parts of the popsicles so they are sweet without being too sweet.
- Vanilla extract: A little vanilla extract is a nice addition to the cheesecake part of these popsicles. I love using my homemade vanilla extract.
How to Make Homemade Popsicles
- Make the blueberry swirl sauce: Add blueberries and sugar to a small saucepan. Heat over medium heat, stirring occasionally, until blueberries start to release their juices and create a syrupy liquid. Remove from heat and cool.
- Make the cheesecake part: Beat cream cheese and sugar in a large bowl until smooth. Add yogurt, milk, and vanilla extract. Beat again until combined.
- Make the graham cracker crumbles: In a separate bowl, combine graham cracker crumbs, melted butter, and sugar, stirring until moistened.
- Fill molds: Fill each ice pop mold 3/4 full by alternating with small spoonfuls of blueberry mixture and cream cheese mixture. Swirl with a skewer. Sprinkle graham cracker crumbs over top of each ice pop. Place a popsicle stick in center of each mold.
- Freeze: Freeze for 4 hours or overnight before unmolding.
Get the FULL RECIPE on Imperial Sugar’s site.
If you don’t have a popsicle mold, you can use small cups instead. Although I highly recommend investing in one or two fun popsicle molds! They are a fun project for kids and there are lots of inexpensive options on Amazon or in stores during the summer.
I haven’t tested these with dairy-free alternatives, but I think you could replace the milk with coconut milk and probably find dairy free cream cheese and yogurt substitutes.
I have found that homemade popsicles start to deteriorate after a few days of being unmolded if they aren’t wrapped well in plastic wrap to protect them. They do better if you leave them in the molds and can last 2-3 weeks that way and still be good.
- Cook the blueberries: You can make the blueberry swirl mixture just by blending the blueberries and sugar in a blender. I tested them that way and it turns out fine. But it’s worth the extra effort of cooking them down a bit on the stovetop! Our Not only is the color more vibrant, but the texture and flavor is better and all of our taste testers (my family and some friends who came over to help us try these) agreed that they were definitely superior to the ones where we just blended the blueberries.
- Change up the flavor! Want strawberry cheesecake or cherry cheese popsicles? Use the same base and replace the blueberries with any fruit you like! Raspberries, peaches, mango, and pineapple would also all work well! If you love lemon blueberry, add the zest of 1 lemon to your cheesecake mixture.
- Easy unmolding: If you are having trouble unmolding your popsicles, try running the base of your popsicle mold under hot water for a few seconds. Don’t overdo it or the popsicles will start to melt, but a little hot water on the outside will help them release easily.
The FULL RECIPE is on Imperial Sugar’s site. I have partnered with them for years now and love their products for my baking needs!
More Popsicle Recipes
- Roasted Strawberry Cheesecake Popsicles
- Strawberry Pineapple Coconut Swirl Popsicles
- Pina Colada Popsicles
- Strawberry Lemonade Popsicles
More Blueberry Recipes You’ll Want To Make Next!
- Old-Fashioned Blueberry Cobbler
- Maine Wild Blueberry Scones
- Homemade Blueberry Pie
- Easy Blueberry Custard Pie
- Homemade Blueberry Muffins with Crumb Topping