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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