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Blueberry Cheesecake Pops

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“This is a three layer frozen dessert on a stick. I got this recipe under the heading "Popsicles all grown up" out of the local paper it's by Krystina Castella. This is all very easy to throw together, but the freezing time is 10 hours. So it's a great make ahead dessert. The suggested moulds are silicone baking moulds or paper cups. Makes 6 - 8oz pops or 8 - 6 oz pops.”
8 6 oz pops

Ingredients Nutrition


  1. Blueberry Topping;.
  2. Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
  3. Cook over low heat for 5 minutes stirring constantly.
  4. Remove from heat and let stand to thicken.
  5. Set aside.
  6. Cheesecake;.
  7. In a bowl beat the cream cheese, sugar, and sour cream until blended.
  8. In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
  9. Add the cream cheese mixture and beat for 30 seconds
  10. Fold in the blueberries and set aside.
  11. Crust;.
  12. Grind the graham crackers into crumbs in a food processor or blender.
  13. Add the sugar and process until combined.
  14. Pour into a bowl and add the butter and water, stirring until sticky.
  15. Refrigerate until needed.
  16. Assembly;.
  17. Pour the topping into each mould until it is 1/4 full.
  18. Freeze for 2 hours.
  19. Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
  20. Insert a stick into each mould.
  21. Freeze for 3 hours.
  22. Press the crust into the pop mould (if the crust is not sticking add more water).
  23. Freeze for at least 4 hours.
  24. Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
  25. For Strawberry Cheese Pops;.
  26. Replace the blueberries with sliced strawberries.
  27. For Chocolate Cheesecake Pops;,.
  28. Repalce the graham crackers with chocolate cookies and shaved chocolate.
  29. Repalce the blueberries with chocolate chips and chocolate fudge sauce.

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