Blueberry Cheesecake Popsicles
These Blueberry Cottage Cheese Popsicles are creamy, high in protein, and taste like frozen cheesecake on a stick. Made with blended cottage cheese (or Greek yogurt), blueberries, and a touch of sweetener, they’re topped with a crunchy pecan crumble for that perfect bite.
Prep Time15 minutes mins
Freeze Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Servings: 16 popsicles
Calories: 100kcal
Cheesecake Popsicle Filling:
- 2 cups cottage cheese or Greek yogurt
- 8 oz cream cheese softened
- 1 cup fresh or frozen blueberries
- 6 tbsp swerve or erythritol, or monk fruit sweetener (can also use granulated sugar)
- 2 tsp vanilla extract
- Pinch of salt
- Optional: 1 scoop vanilla protein powder whey or plant-based
Pecan Crumble Crust:
- 2/3 cup finely chopped pecans
- 2 tbsp almond flour
- 2 tbsp melted butter or coconut oil
- 3 tsp sweetener of choice
- Pinch of cinnamon
- Pinch of salt
Add all your popsicle ingredients (except the blueberries) to a blender and blend until smooth.
Transfer to a bowl, add the blueberries, and gently combine.
Pour or spoon the mixture into your molds, filling each one almost to the top—leave about ½ inch of space so we’ve got room for the crumble.
In a small bowl, mix together the pecan crumble ingredients until everything’s combined and crumbly. Spoon a bit into the bottom of each mold and press it down gently with the back of a spoon to make a little crust.
Give the molds a gentle tap on the counter to release any air bubbles, then insert the sticks and freeze for at least 4–6 hours, or overnight if you’ve got time.
When you’re ready to enjoy, just run the outside of the molds under warm water for a few seconds—they’ll pop right out.
Calories: 100kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g