Blueberry Cheesecake Pops
Author: Paulus Family
Ingredients
- Blueberry Topping:
- ¾ c blueberries
- 1½ T cornstarch
- 2 t lemon juice
- ¼ c sugar
- ¾ c water
- --
- Cheesecake Filling:
- 8 oz cream cheese
- ½ c sugar
- ½ c sour cream
- 1 c heavy cream
- 1 t vanilla
- 2 c blueberries
- --
- Crust:
- 10 graham crackers
- 6 T sugar
- 4 T butter, melted
- 3 T water
Instructions
- Blueberry Topping:
- Put all ingredients in saucepan and cook over low heat for 5 minutes, stirring constantly.
- Set aside to thicken.
- --
- Cheesecake Filling:
- Blend cream cheese, sugar, and sour cream.
- In another bowl, whip cream and vanilla until it starts to thicken. Add to cream cheese mixture and beat for 30 seconds.
- Gently stir in blueberries.
- --
- Crust:
- In food processor, grind graham crackers into crumbs.
- Add sugar, butter, and water. Blend until it forms a sticky paste.
- --
- Assembly:
- To make your pops, use 3 oz bathroom cups. Place about 1½ T of the blueberry topping in each cup. Freeze for two hours.
- Place about 2½ T cheesecake filling on top of frozen blueberry topping. Put popsicle stick in middle of each. Freeze three hours.
- Press crust on top of frozen cheesecake layer. Freeze three more hours.
- When ready to eat, tear away cup and enjoy!
