Blueberry Cheesecake Pops |
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Prep Time: 0 Minutes Cook Time: 540 Minutes |
Ready In: 540 Minutes Servings: 6 |
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These are so cute! These would be great for a party (or a baby shower!)Found on which took this recipe from Pops! Icy Treats for Everyone by Krystina Castella. * * * * * * ** ** * * * * ** ** * * ** * * *** * * * * * * ******************************** * * * * * * * * * * * * * * * ** * * * * ** * * * * COOK TIME INCLUDES FREEZE TIME! Ingredients:
3/4 cup blueberries |
1 1/2 tablespoons cornstarch, sifted |
2 teaspoons fresh lemon juice |
1/4 cup sugar |
8 ounces cream cheese |
1/2 cup sugar |
1/2 cup sour cream |
1 cup heavy cream |
2 teaspoons pure vanilla extract |
2 cups blueberries |
10 graham crackers |
6 tablespoons sugar |
4 tablespoons unsalted butter, melted |
Directions:
1. To make the topping: In a saucepan, combine the blueberries, 3/4 cup water, the cornstarch, lemon juice, and sugar and cook over low heat, stirring, for 5 minutes. Remove from the heat and let the topping stand to thicken. Set aside.
2. To make the cheesecake: In a bowl, beat the cream cheese, sugar, and sour cream together until blended. In a separate bowl, whip the cream and vanilla extract until the cream just starts to thicken, 1 to 2 minutes. Add to the cream cheese mixture and beat for 30 seconds. Gently stir in the blueberries. Set aside.
3. To make the crust: In a food processor or blender, grind the graham crackers into crumbs. Add the sugar and process until combines. Transfer to a bowl and add the butter and 3 tablespoons water, stirring until sticky. Refrigerate until needed.
4. Pour the topping into each mold until it is one quarter full. Freeze for 2 hours.
5. Pour the cheesecake mixture into each mold, leaving 1/2 inch at the top of each mold for the crust. Insert the stick. Freeze for 3 hours.
6. Press the crust into the pop molds. If the crust is not sticking together, add more water. Freeze for at least 4 hours.
7. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.
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