These Red, White, and Blue Berry Cheesecake Popsicles are like a dream come true for my daughter. She has been asking to make popsicles since March. Little things mean a lot to her and she hangs on to them for a long time. She still talks about a trip from when she was two to an indoor water park and don’t even get her started about our Disneyland trip last winter. She loves wearing clothes that were gifts from other people. She loves people with her whole heart after meeting them once and will talk about them everyday. She holds onto little traditions like Christmas Crepes and Fourth of July Doughnuts with all her heart. She asks to make Halloween crafts in spring and wants to decorate the Christmas tree in July because she just loves festivity and hates going a whole year before the next time a holiday comes around.
So the red, white, and blue berry cheesecake popsicles were right up her ally. She got to help me make them, she got to check off a box in our summer to-do list, and she got all the festivity she loves around a holiday. Hopefully she will be able to stop talking about them by Christmas.
These popsicles are made up of layers of strawberry puree, blueberry puree, and a creamy cheesecake filling. The cheesecake filling is lightened up with some milk and yogurt, but still tastes rich and creamy. The cheesecake stripe complements the berry purees perfectly and I love to take a bite from the side so I can get some cheesecake and berries in one bite.
The hardest thing about making these red, white, and blue berry cheesecake popsicles is that you have to wait for them to freeze. The wait was excruciating for my daughter. She asked me every other minute until they were frozen. These little patriotic pops are the perfect summer treat to celebrate a hot Fourth of July. Enjoy!
These patriotic popsicles made of strawberry puree, cheesecake filling, and blueberry puree are the perfect Fourth of July treat.
Ingredients
- 1 C. chopped strawberries or raspberries
- honey or agave to taste
- 4 oz. cream cheese, room temperature
- 1/4 C. powdered sugar
- 1/4 tsp. vanilla
- 3 TBSP. plain yogurt or Greek yogurt
- 3-4 TBSP. milk
- 1 C. blueberries
- agave or honey to taste
- yogurt to taste
Instructions
- In a blender or food processor, add the strawberries and blend until mostly smooth. Some chunks are fine, but you want it to be pour-able. Transfer the strawberries to a measuring cup with a spout and stir in some agave nectar or honey to taste. Pour into the bottom third of each popsicle slot in a popsicle mold, being careful not to let it drip up the sides of the mold. Freeze until firm enough to hold its shape.
- Make the cheesecake layer by beating together the cream cheese and powdered sugar until smooth. Add the vanilla, yogurt, and milk and mix until smooth. Start with 3 TBSP. of milk and add more if the mixture is too thick to pour. Carefully pour into the popsicle molds on top of the hardened strawberry layer so it fills the next third. Be extra careful not to let it spill up the inside of the mold. Freeze until set.
- In a blender or food processor, puree the blueberries. Transfer blueberries to a measuring cup with a spout and mix in a little yogurt to lighten up the color a little bit and some agave or honey to taste. It will be more purple than blue, but it still looks very patriotic when next to the white and bright red. Pour the blueberry layer into the molds on top of the firm cheesecake layer. Place the lids on the molds or insert the sticks and freeze until the pops are completely frozen.
- Remove by running the molds under warm water and pulling.
Notes
-Cook time does not include time for freezing.
