Blueberry Cheesecake Pops

This delicious recipe from our friend Taylor Golub is just in time for summer barbecues and beach days!

Blueberry Cheesecake Pops

  • 1 pkg. of Effie's Pecan Biscuits, crumbled
  • 2 T. unsalted butter, melted
  • 1/2 c. Greek yogurt
  • 8 oz. cream cheese
  • 1/2 c. milk
  • 2. fresh blueberries
  • 3 T. honey
  • 1 t. vanilla extract

Add the Greek yogurt, cream cheese and milk to a blender. Blend until smooth.

Add the vanilla, honey, and blueberries to the blender. Pulse until smooth.

Add the crushed biscuits and butter to a medium mixing bowl. Mix together.

Take out the popsicle molds and pour the yogurt mixture halfway up each mold. Top with 2 t. of the crumbled biscuits. Fill the remaining half of the mold with the rest of the yogurt mixture. 

Place in the freezer overnight.

When ready to eat, allow the popsicle to thaw for 5 minutes before wiggling the popsicle stick to release them out of the molds.