Blueberry Cheesecake Pops

This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thank you for supporting the brands and companies that help make Pumpkin ‘N Spice possible!

These Blueberry Cheesecake Pops taste like your favorite baked good, in frozen form. Filled with a cream cheese mixture that’s studded with blueberries, these pops take just minutes to make and are perfect for cooling off with on a hot, summer day!

When I was little, I looked forward to having frozen treats, especially during the summer. There’s nothing quite like biting into an ice cream cone or licking a frozen pop to cool you down.

When the ice cream truck rolled around (which wasn’t nearly as often as I see it now!), I always bought my favorite treat, a bomb pop! I still buy those every once in a while from the grocery store. Do you remember push-ups? I used to adore those, too…I think they had a Flintstone kind, and I always called them “push-cups” when I was little. Oh, the memories!

Nowadays, since my tastes have advanced just a little, I like to feel a little more classy and “adult-like” when I eat my frozen treats. Ok, so that’s not entirely the case, especially when I buy bomb pops. But, I was in the mood for a more sophisticated pop today.

Since it’s officially summer, I decided to break out my frozen pop molds and get creative. And since these Peanut Butter Pie Pops from last summer were a favorite of yours (and mine!), I decided to make another frozen treat.

These Blueberry Cheesecake Pops taste like your favorite baked good, in frozen form. Filled with a cream cheese mixture that’s studded with blueberries, these pops take just minutes to make and are perfect for cooling off with on a hot, summer day!

Just like those peanut butter pie pops, I used Blue Diamond Almond Breeze Almondmilk Vanilla Unsweetened as part of the ingredients in this blueberry version. It gives these pops a touch of vanilla flavor and is made from ingredients that I know and trust.

If you love blueberries and cheesecake, then this frozen treat is perfect for you! These Blueberry Cheesecake Pops are sweet and smooth, with the subtle taste of cheesecake. It’s a dessert that you can feel good about eating, especially when the days are hot.

And like most of my recipes, these pops are a breeze to whip up! You simply add the ingredients to a blender and then blend away. Pour the mixture into your pop molds and then freeze for several hours. And that’s it!

These Blueberry Cheesecake Pops are perfect for when you’re craving cheesecake, but without all of the prep work. They also make the most delicious treat for when you want something cool, quick and easy. So grab that blender and whip up a batch of these delicious cheesecake pops. I guarantee you’ll love this fun flavor!

Looking for more frozen treats? I’ve got you covered!

• {No-Churn} Pumpkin Caramel Ice Cream
• Root Beer Float Pops
• Caramel Blueberry Pie Milkshake

Blueberry Cheesecake Pops

Yield: 5 pops

Prep Time: 4 hours hrs 5 minutes mins

Total Time: 4 hours hrs 5 minutes mins

These Blueberry Cheesecake Pops taste like your favorite baked good, in frozen form. Filled with a cream cheese mixture that's studded with blueberries, these pops take just minutes to make and are perfect for cooling off with on a hot, summer day!

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Ingredients

 

1x2x3x

• ▢ 6 ounces cream cheese, softened
• ▢ 3 tablespoons white sugar
• ▢ ⅓ cup Blue Diamond Almond Breeze Almondmilk Vanilla Unsweetened, or milk of choice
• ▢ ¼ cup vanilla Greek yogurt
• ▢ 1 teaspoon vanilla bean paste, or vanilla extract
• ▢ 1 cup fresh or frozen blueberries

Instructions

 

• In the canister of a blender, add the cream cheese, sugar, Blue Diamond Almond Breeze Almondmilk Vanilla Unsweetened, peanut yogurt, vanilla extract, and blueberries. Blend until smooth.
• Pour mixture into 5 pop molds, place into the freezer, and freeze for at least 4 hours, or until hardened.

Serving: 1g, Calories: 184kcal, Carbohydrates: 16g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 39mg, Sodium: 120mg, Potassium: 101mg, Fiber: 1g, Sugar: 14g, Vitamin A: 499IU, Vitamin C: 3mg, Calcium: 52mg, Iron: 1mg

Cuisine: American

Course: Dessert

Author: Gayle

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