These Blueberry And Pomegranate Cheesecake Popsicles Are Perfect for Memorial Day
We might all be adults here, but come on, you know you love a good popsicle! These cheesecake popsicles look grown up, so you can eat them without losing your street cred. Adults and kids alike love them, and the red (okay pink), white and blue (okay purple-y blue) colors make them the perfect treat for Memorial Day. We use the Norpro Ice Pop Maker ($15), but you could use any regular mold or even Dixie cups, as we did with these margarita poptails. And if the six-hour freeze time is just too much to bear, you could always spoon the layers into a glass, top with the crushed crackers and serve it up parfait-style. Better yet, why not spike the cream cheese with a little homemade infused vodka? And be sure to check out more Memorial Day ideas here in our Memorial Day BBQ roundup.
Ingredients:
Makes 10 popsicles
— 1 cup fresh blueberries
— 1 Tablespoon granulated sugar
— 2 cups cream cheese, softened
— 5 Tablespoons confectioners’ sugar
— ½ cup pomegranate seeds
— 3 graham crackers, crushed
Instructions:
1. Place the blueberries in a bowl and crush slightly with a fork. Stir in the granulated sugar and leave to macerate for 15 minutes. This should release some of the color and juices from the blueberries. If you find the blueberries haven’t released much color during this time, you can heat them in the microwave or a pan for 1 minute, then leave to cool.
2. Whisk together the cream cheese and confectioners’ sugar in a bowl until fluffy.
3. Separate the cream into 3 bowls. Add 3/4 of the pomegranate to the first bowl and stir. Add the blueberries to the second bowl and stir.
4. Take a popsicle mold and spoon or pipe the pomegranate mixture (using a sandwich bag with the corner cut out big enough for the pomegranate seeds to fit through) into the base of the molds. Top with the reserved pomegranate. Spoon or pipe in the unflavored cream cheese mixture, then finish with the blueberry mixture.
5. Add 1-2 teaspoons of cracker crumbs to each mold and gently stir using a toothpick to very lightly mix some of the crumbs with a little of the blueberry mixture. This will help to bind the crumbs so they won’t fall off when you remove the popsicles from the mold.
6. Push in the popsicle sticks, then freeze for at least 6 hours before serving.
Place the blueberries in a bowl and crush slightly with a fork. Stir in the granulated sugar and leave to macerate for 15 minutes. This should release some of the color and juices from the blueberries. If you find the blueberries haven’t released much color during this time, you can heat them in the microwave or a pan for one minute, then leave to cool.
Whisk together the cream cheese and confectioners’ sugar in a bowl until fluffy.
Separate the cream cheese into three bowls. Add 3/4 of the pomegranate to one bowl and stir. Add the blueberries to the second bowl and stir.
Take a popsicle mold and spoon or pipe the pomegranate mixture (using a sandwich bag with the corner cut out big enough for the pomegranate seeds to fit through) into the base of the molds. Top with the reserved pomegranate. Spoon or pipe in the unflavored cream cheese mixture, then finish with the blueberry mixture. Add 1-2 teaspoons of cracker crumbs to each mold and gently stir using a toothpick to very lightly mix some of the crumbs with a little of the blueberry mixture. This will help to bind the crumbs so they won’t fall off when you remove the popsicles from the mold. Push in the popsicle sticks, then freeze for at least six hours before serving.
So creamy and delicious!
What are you doing to celebrate Memorial Day? We’d love to hear. Tweet us @BritandCo!
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