Best Blueberry Cheesecake Pops Recipes

BLUEBERRY CHEESECAKE POPS

Steps:

• Blueberry Topping;.
• Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
• Cook over low heat for 5 minutes stirring constantly.
• Remove from heat and let stand to thicken.
• Set aside.
• Cheesecake;.
• In a bowl beat the cream cheese, sugar, and sour cream until blended.
• In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
• Add the cream cheese mixture and beat for 30 seconds
• Fold in the blueberries and set aside.
• Crust;.
• Grind the graham crackers into crumbs in a food processor or blender.
• Add the sugar and process until combined.
• Pour into a bowl and add the butter and water, stirring until sticky.
• Refrigerate until needed.
• Assembly;.
• Pour the topping into each mould until it is 1/4 full.
• Freeze for 2 hours.
• Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
• Insert a stick into each mould.
• Freeze for 3 hours.
• Press the crust into the pop mould (if the crust is not sticking add more water).
• Freeze for at least 4 hours.
• Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
• For Strawberry Cheese Pops;.
• Replace the blueberries with sliced strawberries.
• For Chocolate Cheesecake Pops;,.
• Repalce the graham crackers with chocolate cookies and shaved chocolate.
• Repalce the blueberries with chocolate chips and chocolate fudge sauce.

BLUEBERRY CHEESECAKE POPS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix graham cracker crumbs, butter and 3 tablespoons sugar with fork until crumbly. Press mixture in bottom of pan. Bake 10 minutes or until set.
• Meanwhile, in large bowl, beat cream cheese, 2/3 cup sugar and the flour with electric mixer on medium speed 2 minutes or until smooth. Add eggs, one at a time, beating until blended. Stir in vanilla. Pour mixture over crust. Drop rounded teaspoonfuls of blueberry preserves over cream cheese mixture; swirl with knife.
• Bake 50 to 60 minutes or until center of cheesecake is set. Run spatula around edge of pan to loosen. Cool completely in pan on cooling rack, about 2 hours.
• Line cookie sheet with waxed paper. Use foil to lift cheesecake out of pan; place on cookie sheet. Freeze until firm, about 1 hour. Cut cheesecake into 36 (1 1/4-inch) squares; keep refrigerated.
• For each pop, insert lollipop stick into 1 cake square no more than halfway; keep refrigerated.

BLUEBERRY CHEESECAKE POPS

Steps:

• 1) To make topping: in a saucepan, combine blueberries, 3/4 cup water, the cornstarch, lemon juice, sugar and cook over low heat, stirring 5 minutes; remove from heat allow topping to thicken. Set aside. 2) To make cheesecake: in a bowl, beat cream cheese, sugar, and sour cream together until blended. 3) In separate bowl, whip cream and vanilla extract until cream STARTS to thicken 1-2 minutes. Add cream cheese mixture & beat 30 seconds, Gently stir in blueberries, Set aside. 4) To make crust: in food processor/blender, grind graham crackers into crumbs, add sugar and process until combined. Transfer to bowl w/butter & 3 tablespoons water, stirring til sticky. Refrigerate if needed. 5) Pour topping into each mold until 1/4 full, freeze 2 hours. 6) Pour cheesecake mixture until 1/2 in. at top for crust. Insert stick, freeze 3 hours. 7) Press crusts into mold, if not sticking: add water, freeze 4 hours.