Blueberry Cheesecake Popsicles (Gluten, Grain & Sugar Free)
These cheesecake popsicles are easy and quick to make, are both delicious, refreshing and healthy at the same time.
Servings 8 popsicles
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.