Are you ready to indulge in a delightful summer treat that’s as refreshing as it is easy to make? Say hello to Blueberry Cheesecake Ice Pops! These creamy, fruity pops are the perfect way to beat the heat while satisfying your sweet tooth. With just a handful of ingredients and minimal prep time, you can create a deliciously decadent dessert that will impress your friends and family. So, grab your ice pop molds and let’s dive into this irresistible recipe that’s sure to become your new favorite!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 10 ice pops
Ingredients
- 2 cups fresh blueberries
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Wash the fresh blueberries thoroughly under cool running water and pat them dry with paper towels.
- In a medium mixing bowl, combine softened cream cheese and sugar. Use an electric mixer to beat until smooth and creamy, ensuring no lumps remain.
- Add heavy cream and vanilla extract to the cream cheese mixture. Continue beating on medium speed until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Gently fold in half of the fresh blueberries, lightly crushing them to release their juices and create a marbled effect in the mixture.
- Prepare ice pop molds by lightly greasing them with cooking spray or a thin layer of neutral oil to ensure easy removal.
- Pour the cream cheese mixture into the ice pop molds, filling them about 3/4 full.
- Distribute the remaining whole blueberries evenly among the molds, gently pressing them into the mixture.
- Insert ice pop sticks into each mold, ensuring they are centered and stand upright.
- Place the filled molds in the freezer and allow them to set completely, typically 4-6 hours or overnight.
- To serve, run the molds briefly under warm water to help release the ice pops. Gently twist and pull to remove.
Tips
- Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If they’re out of season, you can substitute with frozen blueberries, but be sure to thaw and drain them first to avoid excess moisture.
- Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing. This will help achieve a smooth and creamy texture without any lumps.
- Mixing Technique: When combining the cream cheese and sugar, use an electric mixer for the best results. Beat until the mixture is completely smooth before adding the heavy cream and vanilla extract.
- Marbled Effect: For a beautiful marbled effect, gently fold in half of the blueberries and lightly crush them. This will release their juices and create a stunning visual in your ice pops.
- Grease the Molds: Lightly grease your ice pop molds with cooking spray or a neutral oil to make removal easier once they’re frozen.
- Freezing Time: Allow the ice pops to freeze for at least 4-6 hours, or overnight for best results. This ensures they are fully set and easy to remove from the molds.
- Easy Removal: When it’s time to serve, run the molds under warm water for a few seconds to loosen the ice pops. Gently twist and pull to release them without breaking.Enjoy your homemade Blueberry Cheesecake Ice Pops and savor the taste of summer!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
