Take a creamy cheesecake filling and swirl in a sweet blueberry puree to make these Blueberry Cheesecake Popsicles, a low-calorie summer treat!
Friends, if you don’t have a popsicle mold, you need one!
Otherwise, you’re missing out on making these delicious, low-calorie Blueberry Cheesecake Popsicles!
I’ve been dieting all summer, and on these hot days I crave ice cream desserts. Instead of giving into the temptation and going on an ice cream binge, I’ve started experimenting with healthier homemade options.
Do you ever wonder how people think up things? For example, I wonder about things like how did someone ever think to stick a tongue depressor into fruit juice and froze it? So simple, yet so genius! As a kid, I loved eating grape popsicles and brown cows on a hot day.
Now, I love that POPSICLES are such a convenient summer treat. Using my own molds, I can try all kinds of popsicle recipes that are a little more sophisticated for my grown-up tastes.
The big bonus for these Blueberry Cheesecake Popsicles is that they have less calories and less sugar than the popsicles of my childhood—without sacrificing flavor!
We’ve enjoyed an abundance of fresh blueberries from my father-in-law’s blueberry bushes and have plenty in the freezer, so we’ll be able to enjoy blueberry treats all summer long.
More delicious ways to use fresh blueberries
- Blueberry Crumb Cake — This deliciously moist Blueberry Crumb Cake is loaded with juicy berries, topped with a buttery cinnamon streusel, and drizzled with a tart lemon glaze.
- Blueberry Coffee Cake — Bursting with fresh blueberries and a dash of lemon flavoring, this lightened-up coffee cake makes a beautiful and delicious brunch dessert.
- Blueberry Cheesecake Popsicles — Take a creamy cheesecake filling and swirl in a sweet blueberry puree to make these Blueberry Cheesecake Popsicles, a low-calorie summer treat!
- No Churn Blueberry Ice Cream — No Churn Blueberry Ice Cream. Simple recipe for smooth and creamy homemade ice cream without churning – no ice cream maker needed!
- Blackberry-Blueberry Shortcakes — Blackberry-Blueberry Shortcakes are served on a sweet biscuit that’s topped with the sweet fruit filling and a dollop of whipped cream.
Let’s make popsicles!
This Blueberry Cheesecake Popsicle recipe could certainly be adapted by substituting strawberries or raspberries, too. I think I may have to try all of them! Stay cool out there, friends, and have a popsicle!
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- 8 oz. low-fat cream cheese
- 1 1/2 cup Cool Whip Lite
- 2 1/2 tablespoons powdered sugar
- 2 teaspoons lemon juice
- 1 1/2 cups fresh blueberries
- 1 1/2 tablspoons agave nectar
- In a large bowl, beat together the cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth.
- Place blueberries and agave nectar in a blender or food processor and pulse until the berries are pureed.
- Fold the blueberry mixture into the cream cheese mixture, stirring just enough to incorporate and leaving some streaks of cream cheese.
- Spoon the mix into popsicle molds and add popsicle sticks. Freeze until firm (3-4 hours or overnight). To remove from the molds, dip into warm water for 5-10 seconds to release the popsicles.
*Add another tablespoon of powdered sugar for more sweetness, if desired.
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Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 90mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 2g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!