This recipe is for delicious, creamy, tasty and fresh Blueberry Cheesecake Popsicles. These cheesecake popsicles are easy and quick to make, only requiring you to prepare the blueberry sauce in advance, and made with easy staple ingredients. Serve these blueberry cheesecake popsicles for breakfast (yes, they’re healthy enough), as a sweet treat, refreshing snack or dessert. They are both vegetarian, gluten, grain and sugar free.
Im all about experimenting and making my own ice creams at the moment. It’s so much fun to mix different tastes, making hybrids by combining favorite desserts and creating flavors and versions that you don’t find at the store. It might seam hard and time consuming, but really, the hardest part is to wait until they have set in the freezer. If you’ve been following me for a while cheesecake is one of my all time favorite desserts and I’ve been making them in so many different versions and forms. For a long while I’ve wanted to make an ice cream version, but have not gotten to it until now. But this will defiantly not be the last time. They are easy and quick to make, you can adapt and vary them endlessly by using different fruits, flavors and add-ins. The best part is of course that you get a delicious, tasty, creamy and refreshing snack that is healthy at the same time. These pops are great to serve both for breakfast, as an afternoon snack or dessert.
A few tips:
- The blueberry sauce can be prepared in advance, since it needs some time to cool.
- You can of course also use any other berries that you like or have at home.
- Instead of using crackers for the crumble I used granola that I mixed on high speed in a high speed blender.
- You can adjust the amount of granulated sweetener according to taste, taste the batter before filling the molds.
- I used small molds which made 8 popsicles.
- There is vodka in this recipe, it is optional to use, but it makes the ice cream creamier since it prevents from freezing completely creating ice crystals. I did not use it in this batch since I was making it for kids.
- You can layer the popsicles as you like. Just mix and layer in different ways to create a few different versions. Personally I think its more fun to make different ones.
- Freeze for at least three hours before serving them.
- Take out 5-7 minutes before eating.
Ingredients for these Blueberry Cheesecake Popsicles:
- Blueberries
- Water
- Xylitol or any other granulated sweetener
- Cream cheese
- Greek yogurt
- Milk (I used oat milk)
- Stevia vanilla drops
- Vodka (optional)
- Granola
Other recipes you might like:
- Brownie & Hazelnut Ice Cream Bars (Gluten & Sugar Free)
- Cookie Dough Nice Cream (Vegan, Gluten & Sugar Free)
- Mars Ice Cream Cups (Vegan, Gluten, Grain & Sugar Free)
- Frozen Banana Chocolate Bites with Nut Butter & Fruits (Vegan, Gluten, Grain & Sugar Free)
- Two Ingredient Mango Chocolate Popsicles (Vegan, Gluten, Grain Free & No Added Sugar)
- Mini Creme Brûlée Cheesecake (Gluten, Refined Sugar Free & Low In Fat)
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
- Chocolate Covered Brownie Cakesicles (Gluten & Sugar Free)
- Chocolate Cheesecake Tartlet (Gluten, Sugar Free & Low Fat)
- Blue & Blackberry Cheesecake Chocolate Bars (Gluten, Sugar Free & Less Fat)
- Yogurt Popsicles with Berries & Granola (Vegan, Gluten & Sugar Free)
- Home Made Magnums with Granola Butter Core (Vegan, Gluten & Sugar Free)
Blueberry Cheesecake Popsicles (Gluten, Grain & Sugar Free)
Ingredients
For the blueberry sauce
- 100 g Blueberries
- 1/2-1 dl Water
- 1-2 tbsp Xylitol or any other granulated sweetener
For the cheesecake popsicles
- 200 g Cream cheese (room temperature)
- 1 dl Greek yogurt (room temperatured)
- 1/2 dl Milk (I used oat milk)
- 1 dl Xylitol or any other granulated sweetener
- 4-5 drops Stevia vanilla drops
- 1/2-3/4 tbsp Vodka (optional, it makes the ice cream creamier but do not use if making it for kids)
- 1 dl Granola (I used gluten, grain and sugar free) mixed coarsely
Instructions
- Add the ingredients for the blueberry sauce to a pot and bring to a boil. Lower the heat and let it simmer until the sauce thickens. Stir regularly and add more water if needed. Let it cool.
- Place the granola in high speed blender and mix to a coarse mixture.
- Add cream cheese together with sugar to a high speed blender and mix until smooth and combined. You can also use a bowl and electric whisk.
- Next add the Greek yogurt, milk and stevia vanilla drops and vodka (if using) mix again, until you have a smooth cream.
- Place ice cream mold on a table with popsicles on the side. (This batter makes 5-8 popsicles depending on their size).
- Layer the granola crumbles, blueberry sauce and cheesecake batter in the molds. I like to mix and make a few different once. Some having granola crumble at the bottom of the popsicle, some mixed here and there and some only adding crumbles after filling the molds all the way up. Layer the blueberry sauce and cheesecake batter as you like. I like to mix it up here as well, making different types of layers. Take a skewer and make a swirl in the filled molds (optional) and insert popsicles. Place in the freezer for at least three hours.
- Store in the freezer, take out 5-7 minutes before eating.