Blueberry Cheesecake Ice Pops

By vealam

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

Details

Servings 1
Adapted from sprinklebakes.com

Preparation

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.

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

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.

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.

Note:
The cream cheese and yogurt need to be at the same temperature to combine properly, otherwise you'll have lumpy cheesecake batter!