Blackberry Cheesecake Popsicles

Blackberry Cheesecake Popsicles
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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.

Blackberry cheesecake popsicles (gluten free) - Zest and Lemons

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.

Blackberry Cheesecake Popsicles (gluten free) - Zest and Lemons

Blackberry Cheesecake Popsicles

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

Blackberry Cheesecake Popsicles (gluten free) - Zest and Lemons

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.


Blackberry Cheesecake Popsicles

Total Time: 8 hours

Author: Zest and Lemons

Yield: 8 Popsicles

Blackberry Cheesecake Popsicles

These blackberry cheesecake popsicles are literally frozen cheesecake on a stick. Sweet, creamy, and gluten free, they are sure to please a crowd!


    Blackberry layer:
  • 12 oz blackberries
  • 2 Tbsp honey + more to taste
  • 2 Tbsp water


    Blackberry Layer:
  1. Add the blackberries, honey, and water to a blender (a powerful one such as a Vitamix), and puree until smooth. Add extra honey to taste, depending on how sweet your berries are. Strain the berry mixture through a mesh strainer into a small bowl so that the leftover seeds are separated out. Set aside. (Straining is optional - if you like the seeds, you can just leave the mixture as is. But I recommend a smoother mixture)
    Cheesecake Layer:
  1. Using hand beaters or a stand mixer, beat the cream cheese and yogurt in a medium size mixing bowl until smooth
  2. Shake the can of coconut milk, then empty the can into a separate bowl and whisk to combine. Add the 1/4 cup of coconut milk to the cream cheese and yogurt mixture, and beat until combined (save the remaining coconut milk for a smoothie or later use).
  3. Beat in the vanilla, lemon zest, and confectioner’s sugar until smooth.
  1. Read my notes above in the story/description for different ways to assemble
  2. Spoon 1-2 Tbsp of the cheesecake layer into the bottom of each popsicle mold, top with 1 Tbsp of the blackberry layer, and repeat until all molds are just about full - filing them to just below the top line.
  3. Using an extra long toothpick, skewer, or knife, carefully swirl each popsicle as desired.
  4. A second way to assemble would be to add the blackberry mixture to the cheesecake layer, then slightly swirl as desired and carefully add straight into your popsicle molds.
  5. Place your filled popsicle mold back into the freezer for 1-2 hours, then take it out and insert the popsicle sticks. Place back into the freezer for an additional 4-6 hours until frozen or overnight.
  6. When ready to eat, place the bottom half of the molds in some warm water or run it under some lukewarm sink water for a minute or two to remove the popsicles. Enjoy immediately or place on a parchment-lined sheet pan to re-freeze and then place them into a re-sealable freezer bag for later use.

Blackberry cheesecake popsicles! Gluten free and easy to make!

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