Blackberry Cheesecake Popsicles
Updated
Updated
These homemade Blackberry Cheesecake Popsicles are delicious blackberry popsicles that resemble creamy cheesecake with a graham cracker crust!
Another popsicle recipe perfect for summer is our watermelon popsicles – with just 3 ingredients, they’re an easy treat to help you cool down on a hot day!
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Homemade Blackberry Popsicles
It was 108 degrees yesterday. I mean…what the what? I didn’t use the oven or stove all day…obviously. We had cereal for breakfast, a green salad for lunch, chicken salad for dinner, and these popsicles for dessert. Luckily, they’re so good that eating them really fast before they melt, wasn’t a problem.
These blackberry cheesecake popsicles are made with only five ingredients, including vanilla yogurt and fresh blackberries. Crushed up graham crackers sit at the base for a nice textural crunch. They’re so easy and so delish!
Ingredients Needed
Here’s what you’ll need to make these popsicles:
(Scroll below to the printable recipe card for details and measurements.)
- Fresh blackberries – When blackberries aren’t in season, you can buy frozen and thaw them.
- Vanilla yogurt – Adds creaminess to the mixture.
- Sugar – For a little sweetness.
- Lemon juice – Balances out the sweet.
- Graham crackers – Graham cracker crumbs add a nice textural crunch on the base of the popsicle. Like the crust on a cheesecake!
How to Make Blackberry Popsicles
If you’ve never made homemade popsicles, you should – it’s easy! Here’s a summary.
(Scroll below to the printable recipe card for details and measurements.)
- Make blackberry pulp. Using a fork, smash all the blackberries until a lumpy liquid is formed.
- Combine the ingredients. Whisk together the yogurt, sugar, and lemon juice. Stir in the blackberry pulp.
- Pour into molds. Pour mixture into popsicle molds almost to the top. Sprinkle graham cracker crumbs on the base to fill in the rest.
- Freeze. Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours.
- Enjoy. To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Make Ahead and Storage
You can keep your homemade popsicles in the mold for a few days, which is perfect if you’re enjoying them as a regular summer treat. If you won’t be eating them all in a few days, it’s better to remove them from the mold and transfer them to reusable plastic freezer bags, or a plastic container. You can freeze them in multiple layers, but be sure to put parchment paper between each layer. These popsicles will stay fresh for a few weeks in the freezer.
More Homemade Popsicles
- Chocolate Raspberry Popsicles
- Mexican Chocolate Popsicles
- Root Beer Float Popsicles
- Orange Creamsicles
- Strawberry Jam Popsicles
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Blackberry Cheesecake Popsicles
Ingredients
- 2 cups fresh blackberries
- 6 ounce container vanilla yogurt
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1/2 sheet graham crackers, , crumbled (about 3 tablespoons)
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
That sounds unbearable. And to think I thought our 87 degrees (with humidity that makes it feel like a gazillion) was bad. Stay strong!
And eat more popsicles. That is my summer motto.
Those look really cool! (duh..) Seriously, they do look great. It is not anywhere near 108° here in Washington State but I could eat this anytime. Where are you anyway, Arizona? :)
Hi Pat – northern California, although sometimes it feels like Arizona!
After 40 below temps this winter and tons of snow in Indiana I am absolutely not complaining about summer heat though I will make these for my grand babies they sound delish!
No doubt, Vicki. I lived in Minnesota for over 15 years. It’s amazing how high my tolerance for heat is because of it. 108 is a bit much, though!
yummy summer pops!
I don’t have a popsicle mold, but I could stick flat toothpicks into ice cubes, right? I mean this just sounds tooooo good to not make! (And it’s hotter than the dickens here, too. Happy Summer! Yay!….ugh!)
I’M OVER IT. The heat that is. These popsicles? Not over them, I need them!
I really hope you’re bringing me weekly popsicle recipes this summer. Pleeeeease, pretty pleeeeease???
Darn, I wanted to win! You are really rocking the pops this summer!
Well, I just bought the ingredients for the strawberry jam yogurt pops but will try this one too.
Looks really good.
Love the graham crackers on these Amy! And yes, the heat is out of CONTROL. I don’t even leave the house. So much for my tan this summer!! :)
The color alone is just gorgeous, but cheesecake in a popsicle is brilliance!
I totally thought you were kidding at first about the 108 degrees. What the what is right!! And you’re in CA!! Glad you had these yummy popsicles to cool off with :)
I’d eat these in the winter, too. It’s just now July. That goodness for air conditioning. No way would I go outside, but I don’t sweat, so it’s pretty miserable for me. Ugh. Here’s hoping for some relief from the heat.