Blueberry Cheesecake Pops

Total Time: 9 hrs Cook Time: 9 hrs

Ingredients

• 3/4 cup blueberries
• 1 1/2 tablespoons cornstarch, sifted
• 2 teaspoons fresh lemon juice
• 1/4 cup sugar
• 8 ounces cream cheese
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• 2 cups blueberries
• 10 graham crackers
• 6 tablespoons sugar
• 4 tablespoons unsalted butter, melted

Recipe

• 1 to make the topping: in a saucepan, combine the blueberries, 3/4 cup water, the cornstarch, lemon juice, and sugar and cook over low heat, stirring, for 5 minutes. remove from the heat and let the topping stand to thicken. set aside.
• 2 to make the cheesecake: in a bowl, beat the cream cheese, sugar, and sour cream together until blended. in a separate bowl, whip the cream and vanilla extract until the cream just starts to thicken, 1 to 2 minutes. add to the cream cheese mixture and beat for 30 seconds. gently stir in the blueberries. set aside.
• 3 to make the crust: in a food processor or blender, grind the graham crackers into crumbs. add the sugar and process until combines. transfer to a bowl and add the butter and 3 tablespoons water, stirring until sticky. refrigerate until needed.
• 4 pour the topping into each mold until it is one quarter full. freeze for 2 hours.
• 5 pour the cheesecake mixture into each mold, leaving 1/2 inch at the top of each mold for the crust. insert the stick. freeze for 3 hours.
• 6 press the crust into the pop molds. if the crust is not sticking together, add more water. freeze for at least 4 hours.
• 7 remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.