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Blueberry cheesecake ice lollies

Name: Blueberry cheesecake ice lollies
Prep time: 25 min
Total time: 25 min
Yield: Makes 8
Cuisine: American recipes
Ingredients: 150g frozen blueberries; 20g caster sugar; 280g Philadelphia cream cheese; 1½ tbsp whole milk; 100g full-fat greek yoghurt; 100g icing sugar; Biscuit crumb (optional); 4 digestive biscuits; 1 tsp demerara sugar; You’ll also need; 8 x 80ml ice-lolly moulds and 8 ice-lolly sticks

Published: 5 Sep 16
Updated: 26 May 25

Cheesecake comes in all shapes and sizes. These frozen treats, swirled with fresh blueberries and dipped in a biscuit crumb, are guaranteed to be popular with adults and children alike.

Take a look at our gin and tonic ice lollies too for a strictly adults-only dessert.

Easy
2016

Test kitchen approved

Makes 8
Hands-on time 25 min, plus overnight freezing

Cheesecake comes in all shapes and sizes. These frozen treats, swirled with fresh blueberries and dipped in a biscuit crumb, are guaranteed to be popular with adults and children alike.

Take a look at our gin and tonic ice lollies too for a strictly adults-only dessert.

Nutrition: per serving

Calories: 170kcals
Fat: 9.5g (6.4g saturated)
Protein: 2.9g
Carbohydrates: 18.1g (17.9g sugars)
Fibre: 0.3g
Salt: 0.2g

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Ingredients

150g frozen blueberries
20g caster sugar
280g Philadelphia cream cheese
1½ tbsp whole milk
100g full-fat greek yoghurt
100g icing sugar

Biscuit crumb (optional)

4 digestive biscuits
1 tsp demerara sugar

You’ll also need

8 x 80ml ice-lolly moulds and 8 ice-lolly sticks

Method

Place the blueberries and caster sugar into a medium saucepan with 1 tbsp water and cook over a medium heat, stirring often, for about 10 minutes, until the blueberries have broken down and the liquid has thickened, then set aside to cool completely.
Place the remaining ingredients into a medium bowl and mix together using a whisk until well combined.
Have the lolly moulds to hand. Place the cream cheese mixture into a pouring jug, then pour in then blueberry mixture. Gently stir together until it is swirled in, but not completely mixed together (see tip), then pour into the mould. Place sticks into the moulds, then freeze overnight.

If using, make the biscuit crumb by placing the biscuits and sugar in a freezer bag and crush with a rolling pin to a crumb consistency. Pour into a bowl to dip the lollies in once they’re ready. Briefly dip the moulds into hot waterto remove.