These homemade Blackberry Cheesecake Pops are delicious blackberry popsicles that resemble creamy cheesecake with a graham cracker crust!
It was 108 degrees yesterday.
I mean…what the what?
I didn’t use the oven or stove all day.
We had cereal for breakfast, a green salad for lunch, and chicken salad sandwiches for dinner.
And these popsicles for dessert.
Luckily, they’re so good that eating them really fast before they melt, wasn’t a problem.
- 2 cups fresh blackberries
- 1 (6 ounce) container vanilla yogurt
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1/2 sheet (about 3 tablespoons) graham crackers, crumbled
In a medium bowl, smash all the blackberries with a fork until a lumpy liquid is formed.
In another medium bowl, whisk together the yogurt, sugar, and lemon juice. Stir in the blackberry pulp.
Pour mixture into popsicle molds almost to the top. Sprinkle graham cracker crumbs on the base to fill in the rest.
Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours.
To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
This popsicle recipe was created using a standard bar-shaped mold, each holding about 1/3 cup. If you are using a different mold, you might need to adjust the ingredients.
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Make sure you check out these other popsicle recipes!