Blueberry Cheesecake Popsicles

By Erin

It’s summer and it’s really starting to heat up outside. These Blueberry Cheesecake Popsicles are the perfect way to cool down! Three of my favorite things: Blueberries, Cheesecake, and popsicles, all wrapped up into one tasty treat! It doesn’t get better than that! Featuring fresh Blueberries and limes from Melissa’s Produce.

Ingredients

(makes 6-8)

1.     1 ½ cups blueberries (fresh or frozen)

2.     1 8-ounce cream cheese packet

3.     ½ cup Greek yoghurt

4.     5 tbsp honey (divided)

5.     1 tsp lime juice

6.     ½ tsp lime zest

7.     6-10 Shortbread Cookies

8.     2 tbsp melted butter (25g)

9.     2 tbsp water (if using fresh blueberries)

Method

Blueberry Compote

·      If using frozen berries, remove and leave to thaw for at least 1 hour before starting. Drain most the liquid, leaving about 2 tbsp.

·      Put blueberries and 1 tbsp of honey into a small saucepan over medium. If using fresh blueberries, add the 2 tbsp water too. Cook until the blueberries soften, mashing about half the blueberries up with the spoon. Leave the rest of the blueberries whole.

·      When done (almost jam-like consistency), remove from the fire and leave to cool a little

Cheesecake base

·      In a medium bowl using a hand whisk, whisk the cream cheese until it is creamy and smooth

·      Add in the yoghurt, 4 tbsp honey, lime juice and lime zest and slowly whisk until combined, scraping down the sides of the bowl.

Cookie base

·      Put the cookies in a small zip lock bag, crush with a rolling pin

·      In a small bowl, mix the crushed cookies with the melted butter

Assemble

·      Layer the popsicles molds with the blueberry compote and cream cheese mixture until the molds are almost full. Then top with the cookie mixture.

·      Add in the popsicle sticks and pop into the freezer.

·      Freeze for at least 6 hours (preferably overnight)

·      To serve, run warm water over the popsicle mold to make it easier to remove popsicles. Eat frozen.

Notes

1.     If your blueberries are sweet, you can skip the honey addition to the blueberry mixture.

2.     Be sure to thaw the berries first if frozen and drain most of the liquid, otherwise the compote will be too liquidy.

3.     If you would like the cheesecake mix to be more or less sweet, add or reduce the honey, 1 tbsp at a time, to your liking.

4.     You can use graham crackers instead of shortbread cookies but you will need to add honey or sugar to sweeten them up.

5.     You can use a teaspoon for layering the different mixtures into the popsicle molds to make it easy (not messy).

ENJOY!!