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Blueberry Chevrè Cheesecake Popsicles



prep time:

30 mins

cook time:

2 hours 30 mins

Total time:

3 hours 0 mins




  • 1 ½ cups fresh (or frozen, thawed blueberries)

  • ½ medium lemon, zest

  • 2 tablespoons lemon juice

  • 3 tablespoons organic granulated sugar (more if your berries are on the tart side)

  • ⅓ cup water

  • Vermont Creamery Classic Goat Cheese

    3 ounces softened

  • 3 ounces cream cheese, softened

  • 1 cup whole milk

  • ½ teaspoon vanilla paste or extract (or seeds from 1/2 vanilla bean)

  • ½ medium lemo, zest

  • 1 tablespoon lemon juice

  • 6 tablespoons organic granulated sugar

  • ⅓ cup graham crackers, crumbled


  1. Combine the blueberries, lemon zest, lemon juice, sugar, and water in a medium saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the juices are reduced by half and bubbling thickly, 5-10 more minutes. Let cool to room temperature, then puree smooth. You should have about 1 scant cup
  2. In the pitcher of a blender, combine the goat cheese, cream cheese, milk, vanilla, lemon zest and juice, and sugar and puree smooth
  3. 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. Crumble 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.