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!
Serves: 4 popsicles
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*
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!
*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.
Recipe by Flavor the Moments at