Blueberry Cheesecake Pops!
Oh cheesecake. So rich, so creamy, so totally deserving of a holiday of its own. The delectable dessert has roots running all the way back to ancient Greece, and is now enjoyed in various forms around the world. In honor of National Cheesecake Day (it’s a thing, it was yesterday), Quirk is serving up a unique recipe from the book Pops! Icy Treats for Everyone by Krystina Castella.
Perfect for summer, these Blueberry Cheesecake Pops have all of the essential cheesecake elements: graham cracker crust, creamy cheesy filling, and delicious fruit topping. You may think you know cheesecake, but you’ve never had it quite like this.
Blueberry Cheesecake Pops
– 3/4 cup blueberries
– 1 1/2 tablespoons cornstarch, sifted
– 2 teaspoons fresh lemon juice
– 1/4 cup sugar
– 8 ounces cream cheese
– 1/2 cup sugar
– 1/2 cup sour cream
– 1 cup heavy cream
– 2 tablespoons pure vanilla extract
– 2 cups blueberries
– 10 graham crackers
– 6 tablespoons sugar
– 4 tablespoons unsalted butter, melted
Makes six 8-ounce pops or eight 6-ounce pops
These pops are based on my all-time favorite rendition of my classic no-bake cheesecake recipe. Silicone molds or paper cups are the best molds for these pops.
1. To make the topping: In a saucepan, combine the blueberries, 3/4 cup water, the cornstarch, lemon juice, and sugar and cook over low heat, stirring, for 5 minutes. Remove from the heat and let the topping stand to thicken. Set aside.
2. To make the cheesecake: In a bowl, beat the cream cheese, sugar, and sour cream together until blended.
3. In a separate bowl, whip the cream and vanilla extract until the cream just starts to thicken, 1 to 2 minutes. Add the cream cheese mixture and beat for 30 seconds. Gentry stir in the blueberries. Set aside.
4. To make the crust: In a food processor or blender, grind the graham crackers into crumbs. Add the sugar and process until combined. Transfer to a bowl and add the butter and 3 tablespoons water, stirring until sticky. Refrigerate until needed.
5. Pour the topping into each mold until it is one quarter full. Freeze for 2 hours.
6. Pour the cheesecake mixture into each mold, leaving 1/2 inch at the top of each mold for the crust. Insert the stick. Freeze for 3 hours.
7. Press the crust into the pop molds. If the crust is not sticking together, add more water. Freeze for at least 4 hours.
8. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.
Strawberry Cheesecake Pops: Replace the blueberries with sliced strawberries.
Chocolate Cheesecake Pops: Replace the graham crackers with chocolate cookies and shaved chocolate. Replace the blueberries with chocolate chips and 1/2 cup chocolate fudge sauce.