Blackberry Lemon Cheesecake Popsicles will give you your cheesecake fix without weighing you down, so they’re perfect for summer!
Welcome to another week of Farmer’s Market Friday! This week we’re taking a walk on the dark side with the infamous….BLACKBERRY.
Do ya love blackberries? Like enough to add them to your baked oatmeal, your muffins, upside down cake, and even salad? I can’t say enough good things about them, and to me, they’re different from other berries. They’ve got a deep, dark sweetness, if that makes sense. Well, they aren’t called blackberries for nothing. 😉 I’ve picked up some of the most gigantic ones at the farmer’s market this season, and they were so delicious. When you get a good batch, they’re beyond your wildest dreams.
I love pairing citrus with blackberries — either lime or lemon are both great. I’ve been using a lot of lime lately, so I decided to go the lemon route. Lemon is such a bright, summery flavor, and it made this cheesecake “filling” so delectable.
I need to send a big THANK YOU to Ashley over at Cookie Monster Cooking. She posted some awesome coconut coffee cookies ‘n cream popsicles (I know! so good), and recommended these molds in her post. I’ve been looking high and low for molds, and I liked the Zoku brand, but I’ve only seen a fancy pants $50 set that I didn’t need in the stores. The ones she recommended were just right — without the countertop freezing unit — so I scooped them up. Plus, they were so affordable, I could buy 2 sets of molds, because 6 popsicles is never enough in my house. Big score!
I have to tell you, there were (2) major drawbacks to making homemade popsicles:
(1) Making them with your kids is like taking them on a road trip. “Are they done yet?”, “Can you go check them again?”, “Can I go check them?”, “Will they be done by Christmas?” I finally got them to forget about them, then when they were ready, we couldn’t eat them. The sun had gone down, so they weren’t coming out until the next day. I had to photograph them, ya know.
(2) I had major popsicle anxiety. I highly doubted that these were really going to come out. I put extra effort into layering things just right because I wanted them to be “picture perfect”, and somehow, I knew they were going to come out all discombobulated. Finally I just told myself, suck it up and get those babies out! Worst case scenario we’d be eating something good and I could make more. I was anxious for nothing, because they popped right out after placing them under warm water for 30 seconds. So easy.
Let’s talk about the graham cracker crumble real quick. I had some coconut graham cracker crumble leftover from my No Churn Key Lime Pie Ice Cream, so I used that. You could use this same recipe and just opt not to bake it and it would be fine. You also don’t need much at all. I speak from experience because I put way to much crumble there and that’s exactly what it did when it came out of the mold…crumbled….and all over. It was an amateur move for an amateur popsicle maker — you really only need a smidgen for appearance sake. I have to have a graham cracker crumble with anything cheesecake, but if you want to go without, they will still taste great.
I’m so happy I’m finally in the popsicle makin’ business, because it’s fun, and these were way better than any store bought popsicles. Fresh blackberry flavor, lemons, and cheesecake with a crumble make for one delicious popsicle, and I can’t wait to make my next batch. If you don’t have popsicle molds, I hope you get yourself some stat!
- 9 ounces fresh blackberries, whole
- 1-2 tablespoons granulated sugar*
- 1 tablespoon water
- 8 ounces ⅓ less fat neufchâtel cream cheese, softened
- 4 tablespoons milk (I used non-fat)
- 3 tablespoons granulated sugar
- zest and juice from ½ medium lemon
- Coconut Graham Cracker Crumble, optional*
- Place the 6 ounces of whole blackberries in a blender or food processor with the sugar and water, and puree until smooth. Strain the puree through a fine mesh strainer to discard the seeds, if desired, but it's not necessary. Divide equally between 4 popsicle molds.
- Place the cream cheese, milk, granulated sugar, lemon zest, and lemon juice in a medium bowl and beat on medium speed until smooth. Spoon the filling into the popsicle molds over the the blackberry puree, dropping in the remaining chunks of blackberries throughout the filling. Top the filling with a thin layer of the graham cracker crumble, place the popsicle handles on top, and freeze for a minimum of 8 hours or overnight. Unmold according to manufacturers' instructions and enjoy!
*Prepare a small amount of the graham cracker crumble as these popsicles don't need more than a thin layer, or just enough to adhere to the cream cheese filling. The crumble is delicious baked or unbaked!
I did not strain my blackberry puree through a fine mesh strainer and it was just great.
Recipe by Flavor the Moments.