Blackberry Lemon Cheesecake Popsicles


For the blackberry puree:

  • 6 oz fresh blackberries, whole
  • 1 tbsp sugar
  • 1 tsbp water

For the cream cheese filling:

  • 8 oz 1/3 less fat Neufchatel cream cheese, softened
  • ¼ cup non-fat milk
  • 2 tbsp sugar
  • ¼ cup lemon juice
  • 1 full graham cracker sheet, crushed into fine crumbs


Prepare the puree:

  1. Place the 6 oz of whole blackberries in a blender or food processor with the sugar and water, and puree until smooth. Divide equally between 6 popsicle molds.

Prepare the filling:

  1. Place the cream cheese, milk, sugar, and lemon juice in a blender or food processor and blend until smooth.
  2. Spoon the filling into the popsicle molds over the blackberry puree. Top the filling with a thin layer of the graham cracker crumble.
  3. Place the popsicle handles on top and freeze for a minimum of 8 hours or overnight.

Nutrition Information

Serves: 6

Serving Size: 1 popsicle

142 calories, 8.3 g total fat, 5.4 g saturated fat, 26.9 mg cholesterol, 162.3 mg sodium, 14 g carbohydrate, 1.6 g fiber, 10.7 g sugar, 3.6 g protein