Blackberry Lemon Cheesecake Popsicles {Farmer’s Market Friday}

Blackberry Lemon Cheesecake Popsicles will give you your cheesecake fix without weighing you down, so they’re perfect for summer!

blackberry lemon cheesecake popsicles1 | flavorthemoments.com

Welcome to another week of Farmer’s Market Friday!  This week we’re taking a walk on the dark side with the infamous….BLACKBERRY. :)

blackberries farmers market friday

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.

blackberry lemon cheesecake popsicles4 | flavorthemoments.com

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!

blackberry lemon cheesecake popsicles5 | flavorthemoments.com

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.

blackberry lemon cheesecake popsicles3 | flavorthemoments.com

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!

blackberry lemon cheesecake popsicles2 | flavorthemoments.com

Blackberry Lemon Cheesecake Popsicles {Farmer’s Market Friday}
 
Prep time
Total time
 
Blackberry Lemon Cheesecake Popsicles will give you your cheesecake fix without weighing you down, so they're perfect for summer!
Author:
Serves: 4 popsicles
Ingredients
For the blackberry puree:
  • 9 ounces fresh blackberries, whole
  • 1-2 tablespoons granulated sugar*
  • 1 tablespoon water
For the cream cheese filling:
  • 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*
Instructions
Prepare the puree:
  1. 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.
Prepare the filling:
  1. 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!
Notes
*If your blackberries are very sweet, they won't need more than 1 tablespoon of sugar. Start with 1 tablespoon, puree, and taste to decide if it needs more sugar.

*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.

 

 

Comments

  1. says

    Impressive, Marcie! I think you were pretty brave tackling something like this for your first popsicles! They look and sound incredible, though. If I’d been at your house that day I would definitely have been joining in with the ‘are they ready yet?’ chorus!
    P.S. Love that word you used: discombobulated?
    Helen @ Scrummy Lane recently posted…Homemade food gift: chocolate rocksMy Profile

    • says

      I was as impatient as my kids trying to rush them to get them out by sundown…some things cannot be rushed! Glad you like my word…haha Thanks, Helen, and have a great weekend! :)

    • says

      I know you love your blackberries…your blackberry recipes have been wow-ing me lately! I’m glad I finally broke down and got these, because they’re a lot of fun. Thanks, Zainab, and hope you enjoy your weekend! :)

    • says

      I don’t normally go for cheesecake because it’s so heavy, but these pops were light enough and really hit the spot. I know I said the kids were hounding me to check on them, but I was just as bad. haha Have a nice weekend, Alyssa! :)

  2. says

    These popsicles look gorgeous! I love that you made blackerries with lemon cheesecake – such a fantastic flavor combo. I would have been drooling the entire time while photographing them – yum!

    • says

      I was drooling…thank goodness you can’t see that in the photo. haha And they were gone in seconds afterward, so next time I need to make more! Thanks, Kelly, and have a great weekend. :)

  3. says

    Yay! So glad you like the molds! It took me forever to find the non-quick pop ones (or whatever they are called!). And now I’m thinking I need to buy another set – I always run out of molds with just the one!

    These look awesomeeee. Such a great way to break those babies in!
    Ashley recently posted…Baked Turkey Meatballs with Polenta CakesMy Profile

    • says

      Yeah, I was bummed that once I got to whipping everything up that it only made 4 popsicles…they were gone the second I got done photographing them! And here I bought extra molds, too. Doubling the batch next time! haha Have a great Monday, Ashley! :)

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