Blueberry Chèvre Cheesecake Popsicles
2 hours 30 mins
3 hours 0 mins
1 ½ cups fresh (or frozen, thawed) blueberries
zest of 1 lemon, divided
3 tablespoons fresh lemon juice, divided
9 tablespoons organic granulated sugar (more if your berries are on the tart side), divided
⅓ cup water
Vermont Creamery Classic Goat Cheese, softened
3 ounces cream cheese, softened
1 cup whole milk
½ teaspoon vanilla paste or extract (or seeds from 1/2 vanilla bean)
⅓ cup crumbled graham crackers
- Combine the blueberries, half of lemon zest, 2 tablespoons lemon juice, 3 tablespoons sugar, and water in a medium saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, 5-10 minutes or until the juices are reduced by half and bubbling thickly. Let cool to room temperature, then puree smooth. You should have about 1 scant cup.
- In the pitcher of a blender, combine the goat cheese, cream cheese, milk, vanilla and remaining lemon zest and juice, and 6 tablespoons sugar and puree smooth.
- Divide the blueberry puree among 10 (3-ounce) popsicle molds. Gently pour the cheesecake layer over the blueberry layer, leaving a scant half-inch of space at the top. Use a chopstick to swirl the layers together slightly. Sprinkle the graham crackers on top of the cheesecake layer and press crumbles into the mixture so they stay put when frozen. Place popsicle sticks in the molds and freeze until solid, several hours or overnight. Remove from molds and enjoy or store airtight for up to a week or two.