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Lemon Blueberry Cheesecake Pops

Lemon blueberry cheesecake pops are a refreshing and delicious treat that's perfect for summer! Made with whole ingredients, these pops are easy and a cinch to make!
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Servings 8

Ingredients
  

  • 1 Pint fresh blueberries
  • 1/3 Cup cane sugar divided
  • 2 Tablespoons water
  • 1 Teaspoon lemon zest
  • 2 Cups softened cream cheese
  • 1 Cup lemon yogurt
  • 1/2 Cup granola
  • 8 paper cups
  • 8 wooden popsicle sticks or small reusable popsicle molds with sticks

Instructions
 

  • Place blueberries, two tablespoons sugar, water, and lemon zest in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
  • In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
  • Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
  • Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
  • To serve, peel away paper cup and enjoy!