Description
These Blueberry Cheesecake Popsicles offer a delightful and creamy treat that combines the tangy flavor of cottage cheese or Greek yogurt with the sweetness of blueberries and a crunchy pecan crumble crust. Perfect for a refreshing dessert or snack during warm weather, these popsicles are easy to make, naturally sweetened, and customizable with optional protein powder for an extra nutritional boost.
Ingredients
Scale
Popsicle Mixture
- 2 cups cottage cheese or Greek yogurt
- 8 oz cream cheese, softened
- 1 cup fresh or frozen blueberries
- 6 tbsp swerve (or 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)
Pecan Crumble
- 2/3 cup finely chopped pecans
- 2 tbsp almond flour
- 2 tbsp melted butter or coconut oil
- 3 tsp sweetener of choice
- Pinch of cinnamon
- Pinch of salt
Instructions
- Blend the Base: Add all the popsicle ingredients except for the blueberries into a blender and blend until the mixture is smooth and creamy, ensuring all ingredients are well combined.
- Combine with Blueberries: Transfer the blended mixture into a separate bowl, then gently fold in the blueberries to keep them whole and evenly distributed.
- Fill Popsicle Molds: Pour or spoon the mixture into your popsicle molds, filling each almost to the top but leaving about half an inch of space for the pecan crumble topping.
- Prepare Pecan Crumble: In a small bowl, mix the chopped pecans, almond flour, melted butter or coconut oil, sweetener, cinnamon, and salt until the mixture is crumbly and combined.
- Add Crumble Layer: Spoon some of the pecan crumble into the bottom of each mold and gently press it down with the back of a spoon to form a crunchy crust beneath the popsicle mixture.
- Freeze Popsicles: Gently tap the molds on the counter to release any air bubbles, insert the popsicle sticks, and freeze for at least 4 to 6 hours or overnight to fully set.
- Unmold and Serve: When ready to enjoy, briefly run the outside of the popsicle molds under warm water for a few seconds to loosen, then carefully remove the popsicles and serve immediately.
Notes
- For a sweeter popsicle, adjust the amount of sweetener to your taste.
- Fresh or frozen blueberries both work well; if using frozen, thaw before mixing.
- Use a dairy-free cream cheese and coconut oil for a lactose-free version.
- The optional protein powder adds extra nutrition without sacrificing flavor.
- Store leftover popsicles in the freezer for up to 1 week for best taste and texture.
