Blackberry Cheesecake Popsicles

Cheesecake on a stick? You bet! One bite of Blackberry Cheesecake Popsicles and you may never go back to the real thing again (well at least in the summer)! 
Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen

Happy National Cheesecake Day! If there was a holiday to get really excited for I think today might be one of them.  Sure we go nuts over pie day or ice cream day or even margarita day but cheesecake might just be the one that really takes the cake (no pun, well maybe a little).

Think about it’s versatility – you can go traditional with NY style or Italian with a touch of ricotta, make cheesecake bars, ice creams, pops, no-bake, baked within a cake, savory, as a cocktail, cookie, or tart.  I won’t even get started on the flavors – just think of your favorite flavor and you can put it in a cheesecake.  You could probably celebrate any sweet food holiday with a cheesecake by imparting that flavor with it.

Plus it’s CHEESE in a CAKE! Can you get any better than that?

I didn’t think so and therefore lucky for you myself plus 65 or so (I lost count there are a lot of us) of my blog friends joined forces together for the greatest celebration of cheesecake!

Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen

Since I felt like I’ve made enough traditional cheesecakes and bars, I thought I’d turned my attention towards the frozen cheesecake variety.  Not to mention who wants to turn on their oven for an hour and fifteen minutes at the end of July to make one?  Instead you can have your cheesecake  prep finished in about 15 minutes and then all it needs is a few hours rest in the freezer to solidify up.

Curious what it tastes like? Creamy, tangy and perfectly sweet and tart from the blackberries.  Braden said it tasted just like real cheesecake after his first bite but I say it is real cheesecake just in popsicle form. 🙂

So how do you like your cheesecake? Will you favorite type be listed below?

Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen

A few cooks notes:

If you aren’t a fan of the blackberry seeds go ahead and puree the blackberries first and strain.  Then puree again with the cream cheese/milk mixture and Greek yogurt.

You can use fresh or frozen blackberries for this recipe.  I happened to have a bag of frozen blackberries sitting in my freezer for a few months from my CSA and since I don’t love frozen fruit this was the perfect use for it.  Side note – it’s rather ironic that I ended up using frozen fruit for the recipe after I recently declared on twitter that I don’t like frozen fruit and vegetables.  It’s a personal preference and it has a lot to with texture, apparently people don’t like to hear that and get really defensive.  Alright, rant over now make those popsicles with fresh or frozen fruit!

Blackberry Cheesecake Popsicles
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  • 8 ounces cream cheese, room temperature
  • 1/3 cup whole milk
  • 3/4 cup granulated white sugar
  • pinch of salt
  • 1 cup blackberries
  • 1/3 cup non-fat/low-fat Greek yogurt
  • 1 cup graham crackers, crushed
  • 1 tablespoon unsalted butter, melted


  1. In a small saucepan over medium heat combine the cream cheese, milk, sugar and salt. Bring to a simmer and stir until the sugar is dissolved and the cream cheese is completely smooth.
  2. Pour into a blender with the blackberries and yogurt. Puree until smooth.
  3. In a small bowl mix together the graham crackers and melted butter.
  4. Pour the puree into popsicle molds (I recommend these ) or dixie cups and top with the graham crackers. Insert popsicle sticks in the center.
  5. Freeze until for approximately 4 hours until solid or overnight.
  6. To remove from the molds, run under hot water for 15-20 seconds until they pop out or if using dixie cups just peel the paper away.
  7. Makes about 8-10 popsicles, depending on how much you pour in each mold.
Recipe Type: Dessert, Popsicle

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No Bake Cheesecakes:

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Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen


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Little Red Kitchen Bake Shop

59 thoughts on “Blackberry Cheesecake Popsicles

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  17. rust

    !! Wow! My ice pop molds arrive today …how lucky for me this recipe showed up in my inbox this morning! They look fantastic and will be the first pops I make. Thanks for the recipe!

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  28. Shaina

    Ahh I love blackberries. These look so good, I could totally go for one of these right now. It’s super freaking hot down here in Florida today!

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  33. Nancy @ gottagetbaked

    People were giving you grief over your preference of not eating frozen fruit?! We all need to calm down and rethink our priorities! I’m not a fan of eating frozen fruit straight up either. I keep them in my freezer for desserts. I need to get myself some blackberries so that I can make your gorgeous popsicles. I love that little crumb layer at the bottom (yum!) and these photos are gorgeous.

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  37. Angela {Mind Over Batter}

    Whoa, girl – This has to be one of my faves! Frozen cheesecake?! Hell yeah!! I agree on the frozen fruits and veggies deal. The texture changes drastically in my opinion. I freeze fruits and veggies, but with the intention of using them in a puree somehow.

  38. Courtney @ Neighborfood

    I love the idea of putting graham cracker crumbs in a popsicle (especially a cheesecake one!) These are just beautiful. I had a slice of frozen cheesecake on a stick at the fair this weekend, and I thought it was even better than a normal slice. I can’t wait to try these!

    1. Susan Palmer

      Thanks Courtney! Frankly if I can find a reason to put buttery graham crackers on something I will!

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