Berry Cheesecake Popsicles
These popsicles are the perfect mix of light and summery mixed with the total decadence of creamy cheesecake. Use fresh strawberries, blueberries, or blackberries to create your own perfect flavor combination of these gluten-free berry cheesecake popsicles.
Servings: 6 popsicles
- 12 oz fresh blackberries, strawberries, or blueberries
- 1 tablespoon water
- 1 tablespoon honey (only if berries are not too sweet)
- 6 ounces cream cheese
- ½ cup powdered sugar
- 4 tablespoons milk
- 1.5 teaspoons vanilla extract
In a medium saucepan, cook berries over medium heat for about 10-15 minutes. This is the time to add honey if your berries are not sweet enough.
Pour the cooked berries into a deep mixing bowl, blender, or food processor and blend them until smooth. I used the blueberries and strawberries as is. Allow blended berries to cool in the refrigerator about 20 minutes.
In a small mixing bowl beat the cream cheese, powdered sugar, milk and vanilla until well combined. Layer the berry and cream cheese mixture into popsicle molds and freeze for 24 hours before serving.
- A note on blackberries - I don’t like big blackberry seeds in my popsicles, so I strained the blended mixture in a wire colander before refrigerating.
Calories: 169kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 96mg | Potassium: 144mg | Fiber: 3g | Sugar: 14g | Vitamin A: 518IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg