Blueberry Cheesecake Ice Pops

Products Used

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Blueberry Cheesecake Ice Pops imperial

Ingredients

Blueberry Swirl

2 cups fresh or frozen blueberries
1/3 cup Imperial Sugar Extra Fine Granulated Sugar

Cheesecake Mixture

1 (8-ounce) package cream cheese
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup plain Greek yogurt
1/2 cup milk
1 teaspoon vanilla extract

Graham Cracker Crumbs

1/2 cup graham cracker crumbs
2 tablespoons salted butter, melted
2 teaspoons Imperial Sugar Extra Fine Granulated Sugar

Directions

Add blueberries and sugar to a small saucepan. Heat over medium heat, stirring occasionally, until blueberries start to release their juices and create a syrupy liquid. Remove from heat and cool.
Beat cream cheese and sugar in a large bowl until smooth. Add yogurt, milk, and vanilla extract. Beat again until combined.
In a separate bowl, combine graham cracker crumbs, melted butter, and sugar, stirring until moistened.
Fill each ice pop mold 3/4 full by alternating with small spoonfuls of blueberry mixture and cream cheese mixture. Swirl with a skewer. Sprinkle graham cracker crumbs over top of each ice pop. Place a popsicle stick in center of each mold.
Freeze for 4 hours or overnight before unmolding.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash @houseofnasheats.

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