Happy Friday and ALMOST National Cheesecake Day! Can you believe they have a special day dedicated to just about everything? National Cheesecake Day isn’t actually until Sunday, but who says we can’t celebrate a little bit early? In honor of this super special day, I made these incredible blackberry cheesecake popsicles. And guess what? No baking, slicing, or even spring-form pans required. I’d call that a win.
There are just so many ways to make cheesecake, and not to mention so many different flavor combinations. I have to admit I’m not usually a huge blackberry person, mostly because they are never on sale and I never have luck finding sweeter ones. But I found a huge 16oz container of gorgeous blackberries at Costco, and just couldn’t stand leaving them there. I mean, they looked WAY too juicy and delicious. So to my house they came with me to make these popsicles.
These popsicles are sweet, super creamy, and have that slight cream cheese tang to them. Couple that with the fresh blackberry puree, and you’ve got yourself one delicious berry cheesecake on a stick.
I have made Mango Orange Popsicles and Strawberry Coconut Popsicles, but I think so far this one is my favorite. This recipe makes about 8 popsicles in my Norpro Popsicle Mold, and I can’t say enough good things about it. It’s flexible, easy to use, and the plastic top releases with just a little bit of warm water. Plus, they make pretty good size popsicles… because there is nothing worse then using a smaller mold and realizing you only get two bites of this delicious dessert. Trust me on this.
Now, similar to my strawberry coconut popsicles, there are a few different ways you can assemble these:
- Alternate cheesecake and blackberry layers when filling the molds and swirl together at the end (what I did)
- Add the blackberry mixture carefully over the top of the cheesecake layer, then slightly swirl as desired and add straight into your popsicle molds (I tried this too, works very well for a more marbled look)
- Blend a small amount of the cheesecake mixture with the blackberry mixture, then alternate layers and swirl at the end. This makes the blackberry mixture a little creamier and also closer in density to the cheesecake mixture, making it easier to layer without swirling if desired.
- Blend all of the ingredients together in a blender, then fill the popsicle molds
When it comes to pureeing the blackberries, it’s up to you if you want to strain the mixture. I’ve done it both ways, and definitely prefer the smoother taste of the popsicle without seeds, but if seeds are your thing then just blend away!
However you choose to make them, all options are delicious, gluten free, and sure to please a crowd! Happy Cheesecake Day.
Items I used in this recipe:
Note: Some of the links above are affiliate links. I only link to products I have used myself, truly love, and wholeheartedly recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.