Blackberry Lemon Cheesecake Popsicles are blackberry puree combined with a creamy, lemony cheesecake filling and a coconut graham cracker crumble. These 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!