Cold, creamy, and on a stick, this dreamy dessert is one you can lick! This Blueberry Cheesecake Pops recipe can be made up to a week in advance and serves as a sweet ending to any family meal. With cheesecake filling, graham cracker crust, and fresh blueberries you can have all the joy of baking and eating a cake without the messy cleanup!
Blueberry Cheesecake Pops Recipe
This recipe for blueberry cheesecake pops blends two desserts in one!
- instant cheesecake mix package: 1
- milk: 1½ cup
- graham cracker crumbs (usually provided in cheesecake package: ½ cup
- blueberries: ½ cup
- dixie cups: 8
- straws, cut in half: 4
Step 1: Using a mixer, beat together the cheesecake powder with the milk until it thickens, about 2-3 minutes.
Step 2: Fill each dixie cup with 1 tablespoon of cheesecake batter.
Step 3: Top with 1 teaspoon of graham cracker crumbs, 3-4 blueberries, and then finish with 1 tablespoon of cheesecake batter. Smooth the cheesecake mixture out with the back of the fork.
Step 4: Place straws into the center of each dixie cup and freeze for at least 6 hours. Cut a slit down the side of the dixie cup and peel it away paper. Serve immediately.