Blueberry Cheesecake Ice Pops

Name: Blueberry Cheesecake Ice Pops
Prep time: 20 min
Total time: 6 h 20 min
Ingredients: 8 ounces cream cheese (at room temperature); 2 cups 540g plain unsweet yogurt, at room temperature; 1/2 cup 100 g sugar; 1 teaspoon vanilla; 6 ounces blueberry preserves (melted); 1 cup 100 g fresh blueberries

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Prep Time: 20 minutes

Total: 380 minutes

Servings: 16

Author : Heather Baird

blueberry preserves fresh blueberries unsweet yogurt

Ingredients

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8 ounces cream cheese (at room temperature)2 cups 540 grams plain unsweet yogurt, at room temperature1/2 cup 100 g sugar1 teaspoon vanilla6 ounces blueberry preserves (melted)1 cup 100 g fresh blueberries

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Instructions

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Step 1

Combine the cream cheese and yogurt in a large bowl. Beat together using an electric mixer on high speed. When the mixture is thoroughly combined and no lumps remain, add the sugar in a little at a time. Beat in the vanilla.

Step 2

In a separate bowl, combine the melted preserves and blueberries. Fold gently to coat the blueberries with the preserves.

Step 3

Fill ice pop molds halfway full with cheesecake batter. Add a tablespoon (or more) of the blueberry mixture to each mold and swirl it into the batter using a long skewer. Top with more cheesecake batter. Insert ice pop sticks and freeze for about 6 hours or until solid.

Step 4

To unmold ice pops, dip the molds into hot water for 3 seconds, and then gently but firmly pull the pops out by the Popsicle sticks.