A fun treat with less sugar and fat than similar ice cream, but all of the same flavors! The perfect dessert to make all summer long.
I don’t have a big sweet tooth, which is why there are only a handful of dessert recipes on this little ol’ blog. But when I’m in the mood for something sweet, I crave this Blueberry Cheesecake Ice Cream with chunks of Graham Crackers that I can only get at one store. It’s addicting, you guys! It’s also over 200 calories for just a half of cup. And if we’re being honest, I can easily polish off a cup of this ice cream. It’s not ideal. And as the weather continues to heat up, all I want is this ice cream. So naturally the next best thing, is to make my own! Except, I’m lazy and aren’t popsicles in the summer more fun, anyway?
Did you know that June is National Dairy Month? A batch of these Lemon Blueberry Cheesecake Popsicles are the perfect way to celebrate! Not just for morning cereal, my Lemon Blueberry Cheesecake Popsicles are made with whole milk, and cream cheese, among other things, and taste like the real deal without the unnecessary sugar or calories. They seriously taste just like the ice cream I can’t seem to quit. I suggest whole milk for a more creamy texture, but use low-fat Greek yogurt, and cream cheese for balance. You do you, though, and make these popsicles with any kind of milk you like.
So! These popsicles: Mix everything in a bowl, pour into molds, and patiently wait for the pops to freeze. To be honest, waiting is the hardest part. I add bits of chopped graham crackers to the mix for texture; and while you don’t have to, I also crush up a few crackers and coat the pops before serving. These are my go-to dessert all summer long!
lemon blueberry cheesecake popsicles
- ½ cup milk - whole milk suggested
- 2 tablespoon sugar
- 6 ounces ⅓ fat cream cheese - softened
- ½ cup plain low-fat Greek yogurt
- 2 teaspoon vanilla extract
- lemon zest - from one lemon
- 1 cup blueberries
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 Graham crackers - crushed, plus more for garnish
- In a food processor, or small blender, add blueberries, honey, and lemon juice. Blend until smooth. Set aside.
- Add milk and sugar to a small sauce pan and heat up the milk while stirring for about 2-3 minutes, or until sugar is dissolved and milk is warm.
- In a medium bowl add cream cheese, slowly pour milk mixture over cream cheese, whisking the entire time until it is smooth. Whisk in the Greek yogurt, vanilla extract, and lemon zest. Mix until well combined. Place in refrigerator to let mixture cool. (about 10 minutes)
- Once cream cheese cheesecake mixture is cool. fill each popsicle mold halfway with the cheesecake mixture, top with a little bit of the raspberry puree, 1-2 tsp of crushed cracker, and finish with the cheesecake mixture. To swirl the blueberry sauce, use a toothpick or butter knife.
- Place the top on the popsicle mold and add sticks (depending on mold). Freeze for 6 hours.
- Remove once frozen, and dig in! Optional to coat with additional crackers, if desired.
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