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. But, 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!
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 94 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 90mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 2g