Blueberry Cheesecake Popsicles

This post has been sponsored by Dannon®. All thoughts and opinions are my own.

Step up your summertime dessert game by making Blueberry Cheesecake Popsicles! These creamy popsicles start with a base of Greek Yogurt that is swirled with juicy, roasted blueberries, vanilla wafer crumbles and lemon. Once frozen, dip in additional wafer crumbles for the perfect summertime sweet! The whole family is going to love these popsicles!

Once upon a time, I was a newspaper photographer at a small town’s newspaper in South Mississippi.

One weekend in June, I was sent to cover a Blueberry Festival.

Not knowing what to expect, I packed up my gear, my trusty reporter’s notebook and myself and headed south, ready for whatever adventure found me along the way.

That day, I learned that you can add blueberries to most any food, and it will be delightful!

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Blueberry cornbread? Oh yeah! Savory-sweet baked goods are the best.

Blueberry hand pies? Perfect for munching as you wander the streets, eyes wide open for images to capture.

Lemon blueberry bread? So wonderful AND delicious.

As a newspaper photographer, you’re always looking for your next shot, though you don’t know where it’s going to be or what it’s going to come from. So you walk around, vigilant, waiting to stumble upon it as you take in your surroundings.

I loved this part of my job – discovering my town and its citizens through the lens.

In all, I spent a few hours at the festival, photographing the pageant, as well as locals and tourists enjoying the booths, as well as the various blueberry vendors and farmers.

And on my way back to the office, I picked up the most magical cobbler of my life, as well as 10 lbs. of fresh berries.

Because blueberries!

Why I love this recipe:

If I were to go back to Mississippi and become a vendor at that festival, I’d offer these Blueberry Cheesecake Popsicles.

In my opinion, blueberries and cheesecake together are a fabulous combination! Especially in the summertime when I want something naturally sweet and creamy.

These popsicles are smooth and tart, with the natural sweetness of the blueberries shining through. The lemon adds a bit of a citrus pop, and the vanilla wafer cookies add a little added crunch.

It’s hard not to devour one of these easy yogurt pops!

Also, I’m a little popsicle-obsessed in the summertime. And since I’m always on the lookout for a fabulous sweet treat to cool down with as the afternoons get longer, popsicles have become my go-to.

More frozen treats to try: Blackberry Strawberry Yogurt Popsicles | Chocolate Guinness Milkshakes with Irish Whiskey Cream | Roasted Strawberry Cheesecake Popsicles | No Churn Fudge Brownie Ice Cream

What you need to make this recipe:

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• Popsicle mold
• Wooden popsicle sticks
• Mixing bowl
• Spatula
• Measuring cups and spoons

Here’s what you need to get at the grocery store:

• Dannon Light & Fit Greek — I used four individual (5.3 oz.) containers of this yogurt. Two were the Blueberry Yogurt and the other two were Vanilla Yogurt. This gives us the creaminess and tanginess of a cheesecake without requiring a block of cream cheese.
• Blueberries — you need a pint of fresh blueberries to make the roasted blueberry swirl. While you can probably make this with frozen blueberries, I have yet to try it.
• Kosher salt — you just need a pinch of medium grain salt for this recipe.
• Lemon — you’ll need a single lemon for both its zest and juice. Zest it before you juice it.
• Vanilla wafer cookies — you’ll grab a box of these and crush them at home in a food processor or in a plastic bag with a rolling pin. You can replace them with graham cracker crumbs, if desired.

How to make this Blueberry Cheesecake Popsicle recipe

Roast the Blueberries

Preheat the oven, and line a baking sheet with parchment paper.

Clean the blueberries. Rinse ’em off. Scatter them onto the prepared baking sheet. Add a pinch of salt.

Bake in the preheated oven until the blueberries have burst and are very juicy.

Once done, set aside, and let cool.

Make the Popsicles

Scoop out three of the four yogurt containers into a large bowl. You could also do this in a blender.

Add the lemon zest, lemon juice and vanilla wafer cookies.

Pour in the roasted blueberries. Gently stir with a kitchen spatula.

Add the final container of yogurt to the mixture, swirling it into the mixture for a more defined swirl.

Use a spoon to carefully dollop the mixture into the ice pop molds.

Insert the popsicle sticks, then transfer to the freezer.

Freeze for 4-6 hours, or overnight.

When the popsicles are frozen solid, remove from the freezer and from their mold.

Dip each individual popsicle into extra cookie crumbles right before serving and enjoy.

Frequently Asked Questions

Quick tips and tricks to the best popsicles:

• Give them enough time to solidify and freeze. Nobody likes a melty popsicle!
• Swap out the flavors. Use fresh raspberries or blackberries in place of the blueberries if those are sweet and in season.
• Keep these pops in the mold until it’s time to eat them. I have not found an easy way to keep them from getting freezer burn after removing them from the molds, so leave ’em in there until it’s time to eat.

Interested in making some of these popsicles for yourself and your friends this summer?

Scroll on down to learn how to make ‘em at home!

They’re so easy and SO flavorful!

How do you beat the heat?

Would you like a Blueberry Cheesecake Popsicle today?