Blueberry Cheesecake Popsicles

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Blueberry Cheesecake Popsicles

Prep Time: 15–20 minutes
Freeze Time: 4–6 hours (or overnight)
Total Time: About 6 hours (including freezing)
Yield: 16 popsicles

Nutrition Facts (Per 1 Popsicle):

  • Calories: 100–120
  • Protein: 7–9g
  • Fat: 7–9g
  • Net Carbs: 3–4g
  • Fiber: 1g
  • Sugar: 2–3g (mostly from berries)

Note: Values may vary slightly depending on ingredient brands and whether you use cottage cheese or Greek yogurt, and if you include protein powder

Four blueberry yogurt popsicles are stacked on a marble surface, with a bite taken out of the top one. Bowls of blueberries and pecans are in the background.

How To Make Blueberry Cheesecake Popsicles

Various cheesecake ingredients, including blueberries, sugar, cream cheese, butter, vanilla extract, flour, almond flour, and chopped nuts, arranged in bowls on a marble surface.

Cheesecake Popsicle Filling:

  • 2 cups cottage cheese or Greek yogurt (high-protein)
  • 8 oz cream cheese, softened
  • 1 cup fresh or frozen blueberries
  • 6 tbsp swerve, erythritol, or monk fruit sweetener (can also use
  • granulated sugar)
  • 2 tsp vanilla extract
  • Pinch of salt
  • Optional: 1 scoop vanilla protein powder (whey or plant-based)

Blend all ingredients in a blender until smooth and creamy.

  • A block of cream cheese on a white plate is held over a blender surrounded by bowls of blueberries, Greek yogurt, and protein powder on a marble countertop.
  • A bowl of yogurt is being poured into a blender, with a bowl of blueberries and a small container of powder nearby on a marble countertop.
  • A blender with yogurt inside sits on a marble counter, surrounded by bowls containing blueberries, vanilla extract, and protein powder.
  • Overhead view of a blender containing yogurt, with a scoop of protein powder being added. A bowl of blueberries and a small cup of liquid are in the background.
  • Overhead view of a blender with yogurt and sugar inside, with a bowl of sugar being poured in. Blueberries and vanilla extract are in bowls nearby on a marble countertop.
  • A blender contains yogurt and sugar on a marble countertop, with a bowl of blueberries and a glass of liquid nearby.
  • A hand pours vanilla extract from a glass cup into a blender containing cream cheese, sugar, and yogurt on a marble countertop; blueberries are in a bowl nearby.
  • A blender cup filled with a thick, creamy white mixture sits on a marble countertop; a bowl of blueberries is nearby in the upper left corner.
  • A blender is pouring a thick white creamy mixture into an empty white bowl on a marble surface. A wooden spatula lies beside the bowl.
  • A white bowl filled with smooth, creamy white yogurt sits on a light gray marble surface.
  • A white bowl filled with plain yogurt topped with fresh blueberries, placed on a marble surface.
  • A white bowl filled with thick, creamy yogurt sits on a light marble surface.

Pecan Crumble Crust (for the bottom of the popsicle):

  • ⅔ cup finely chopped pecans
  • 2 tbsp almond flour
  • 2 tbsp melted butter or coconut oil
  • 3 tsp sweetener of choice (Swerve, erithritol, or sugar)
  • Pinch of cinnamon
  • Pinch of salt

Mix all ingredients in a small bowl until crumbly and well coated.

  • Three glass bowls on a marble surface, one with almond flour, one with chopped nuts, and a partially visible bowl with granulated sugar.
  • Two glass bowls on a marble surface; one bowl contains sugar, salt, and cinnamon, while the other holds chopped nuts and flour.
  • A glass bowl with almond flour, granulated sugar, and brown sugar on a marble surface; a separate small bowl contains melted butter.
  • A glass bowl with dry ingredients including sugar and crumbs, with melted butter being poured in from another bowl, on a marble surface.
  • A glass bowl containing chopped nuts, almond flour, granulated sugar, and melted butter on a white marble surface.
  • A glass bowl filled with a coarse, tan-colored paste and a metal spoon, placed on a white marble surface.

Step-by-Step Guide

1. Mix all ingredients in a small bowl until crumbly and well coated.

2. Pour or spoon in the cheesecake-blueberry mixture until molds are almost full.

Leave ½ inch of space at the top.

  • A green silicone mold tray filled with a white creamy mixture, resting on a white marble surface.
  • A green silicone ice cube tray filled with a white creamy mixture sits on a marble countertop.

3. Spoon a layer of the pecan crumble into the bottom of each popsicle mold.

Press down lightly with the back of a spoon.

  • A green silicone ice cube tray filled with white liquid sits next to a glass bowl of mixed ingredients with a spoon on a marble surface.
  • A green silicone mold with twelve rectangular cavities filled with a chunky mixture sits on a white marble surface.

4. Tap molds gently to remove air bubbles, insert sticks, and freeze for at least 4–6 hours or overnight until solid.

A green popsicle mold with wooden sticks inserted, placed on a white marble surface.

5. To release, run warm water over the outside of the molds for a few seconds.

A plate of creamy white popsicles with visible bits of blueberries, arranged on a white marble surface.

FAQ

Q: Can I use Greek yogurt instead of cottage cheese?

A: Yes! Both work well.

Greek yogurt will be slightly tangier and smoother, while cottage cheese gives a richer, classic cheesecake flavor when blended.

Q: What’s the best sweetener to use?

A: Swerve is great for creaminess and has no aftertaste.

Erythritol and monk fruit work well too—adjust based on your taste preference.

Q: Can I make these dairy-free?

A: Yes!

Use dairy-free cream cheese, coconut-based yogurt, and a plant-based protein powder.

Q: Can I skip the protein powder?

A: Absolutely.

It adds a boost, but the recipe still holds together and tastes great without it.

Q: Can I use other fruits instead of blueberries?

A: Definitely—try strawberries, raspberries, blackberries, or even a mixed berry blend.

Just keep moisture in mind if using very juicy fruits.

Q: How do I store them?

A: Once frozen, you can remove the popsicles from the molds and store them in a sealed container or zip-top bag in the freezer for up to 2 weeks.

A plate of blueberry yogurt popsicles with visible blueberries is arranged on a marble surface, surrounded by a jar of blueberries and a bowl of chopped pecans.

Blueberry Cheesecake Popsicles

Print Recipe
Two yogurt popsicles with blueberries and nuts on a marble surface, surrounded by loose blueberries and pecans.
Prep Time:20 minutes
Freeze Time:6 hours
Total Time:6 hours 20 minutes

Ingredients

Cheesecake Popsicle Filling:

  • 2 cups cottage cheese or Greek yogurt high-protein
  • 8 oz cream cheese softened
  • 1 cup fresh or frozen blueberries
  • 6 tbsp swerve erythritol, or monk fruit sweetener (can also use granulated sugar)
  • 2 tsp vanilla extract
  • Pinch of salt
  • Optional: 1 scoop vanilla protein powder whey or plant-based
  • Blend all ingredients in a blender until smooth and creamy.

Pecan Crumble Crust (for the bottom of the popsicle):

  • ⅔ cup finely chopped pecans
  • 2 tbsp almond flour
  • 2 tbsp melted butter or coconut oil
  • 3 tsp sweetener of choice Swerve, erithritol, or sugar
  • Pinch of cinnamon
  • Pinch of salt
  • Mix all ingredients in a small bowl until crumbly and well coated.

Instructions

  • Pour or spoon in the cheesecake-blueberry mixture until molds are almost full. Leave ½ inch of space at the top.
  • Spoon a layer of the pecan crumble into the bottom of each popsicle mold. Press down lightly with the back of a spoon.
  • Tap molds gently to remove air bubbles, insert sticks, and freeze for at least 4–6 hours or overnight until solid.
  • To release, run warm water over the outside of the molds for a few seconds.
Servings: 16 popsicles
Calories: 120kcal
Two yogurt and blueberry popsicles on a marble surface, with one having a bite taken out of it. Blueberries and small nut pieces are scattered nearby.

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