Blueberry Cheesecake Popsicles Recipe — No-Bake Frozen Dessert

These blueberry cheesecake popsicles are a creamy, sweet summertime treat. All the flavors of a cheesecake slice come through in an easy-to-make popsicle that’s perfect for warm days.

If you love cheesecake, these popsicles are for you. Cream cheese blended with thick yogurt creates an indulgent, velvety base while fresh blueberries add pops of sweet-tart flavor and color. The whole recipe comes together in one bowl and freezes into bite-sized mini popsicles ideal for snacking all summer long.

What You’ll Need

Gather these ingredients to make blueberry cheesecake popsicles:

• Cream Cheese: The main flavor component—softened cream cheese gives the popsicles their authentic cheesecake taste.
• Yogurt: Use a thick, creamy yogurt such as Skyr, Greek, or a thick dairy-free alternative for the best texture.
• Blueberries: Fresh or thawed frozen blueberries add bursts of sweetness and bright color.
• Maple Syrup: A little maple syrup lightly sweetens the mixture—adjust to taste.
• Graham Cracker Crumbs: Optional for texture and a graham-cracker finish.

Step By Step Instructions

1. Combine the softened cream cheese, yogurt, and maple syrup in a bowl. Beat or whisk until the mixture is smooth and fully combined. If the cream cheese is still firm, a 10-second burst in the microwave will soften it quickly.
2. Fold in the blueberries and use a fork to gently mash some of them, creating streaks of berry through the mixture.
3. Spoon the blended mixture into popsicle molds and, if desired, sprinkle finely crushed graham cracker crumbs on top for a crunchy layer.
4. Freeze the popsicles for 3–4 hours, or until solid. To unmold, let them sit at room temperature for a minute or two, or run the outside of the mold under warm water briefly.

Ingredient Substitutions

• Yogurt: Substitute with a thick dairy-free yogurt like coconut or almond-based yogurt. Note: some dairy-free yogurts are thinner, so texture may vary slightly.
• Cream Cheese: Use a dairy-free cream cheese alternative if needed. Replacing all of the cream cheese with more yogurt will change the cheesecake flavor.
• Blueberries: Swap for strawberries, raspberries, or blackberries for a different berry flavor.

Storage Instructions

After the popsicles are fully hardened, remove them from the molds and place them in a freezer-safe container or Ziploc bag. Store in the freezer for up to one month. Transferring them promptly helps prevent freezer burn and preserves flavor and texture.

Recipe Notes

• Silicone mini popsicle molds are ideal because the popsicles release easily once frozen.
• Before serving, let popsicles sit at room temperature for 2–3 minutes so they soften slightly and are easier to bite, especially for children.
• Avoid leaving popsicles at room temperature too long to prevent melting.
• If serving to a child under 1 year old, avoid graham crackers that contain honey.

If you enjoy frozen treats, try other easy recipes like fruity yogurt melts, acai bowls, or mango-banana nice cream for more refreshing options.

• Fruity Yogurt Melts
• Acai Bowl
• Mango Banana Nice Cream

5 from 2 votes

Blueberry Cheesecake Popsicles

By: Lily Payen

These blueberry cheesecake popsicles are a creamy sweet treat, perfect for summertime. The recipe captures the classic cheesecake flavor in a frozen, handheld form.

Prep: 10 mins

Freezing Time: 3 hrs

Total: 3 hrs 10 mins

Servings: 8 mini popsicles

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Ingredients 

• ½ cup yogurt, Skyr, Greek, or dairy-free
• 2 oz cream cheese, 1/4 cup
• 1 tbsp maple syrup, optional
• ½ cup blueberries
• 3 tbsp ground graham cracker crumbs, optional

US Customary – Metric

Instructions 

• Add the cream cheese, yogurt, and maple syrup to a bowl and mix until smooth and combined. If you’re in a pinch and don’t have time to soften your cream cheese at room temp, pop it in the microwave on high for about 10 seconds.
• Add in the blueberries and use a fork to break and mash them into the yogurt.
• Add the mixture to a popsicle mold and sprinkle some finely crushed graham crackers on top if desired.
• Freeze the popsicles for 3-4 hours, or until fully hardened.

Notes

• Silicone molds make removing the popsicles easy once frozen.
• Let popsicles soften for 2–3 minutes at room temperature before serving for the best texture.
• Transfer popsicles to a freezer-safe bag or container as soon as they harden to avoid freezer burn.
• If adding graham cracker crumbs, avoid honey-containing crackers for babies under one year.

Nutrition

Calories: 37.26kcal, Carbohydrates: 6.6g, Protein: 0.86g, Fat: 0.9g

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