These blueberry cheesecake protein popsicles are like a frozen berry cheesecake but full of protein (5g of protein per popsicle with no protein powder!). They’re the perfect refreshing, sweet treat made with a short list of wholesome ingredients. My kiddos gobble these up every time I make them. I hope you and your family love them as much as I do ❤️.
Just 20 minutes of prep time, and then the freezer does the rest of the work!
A super fun and simple recipe that you can get the kiddos involved in making 🥰
Protein-rich sweet treat — we’re talkin’ 5g / protein per popsicle.
Ingredients You’ll Need
- Cottage cheese: The base for these protein popsicles, cottage cheese is essential for that creamy, cheesecake taste. Make sure you use 4% or 5% cottage cheese for these popsicles. Why? Lower fat cottage cheese contains higher water content and will cause an icy texture when frozen — no one wants that.
- Maple syrup: My go-to natural sweetener! It adds the perfect amount of sweetness to the cottage cheese (aka helps it taste just like creamy cheesecake mmmm 😋). I’ve also tested this recipe with honey, and it works just great, too.
- Blueberries: I’ve tested this with fresh and frozen blueberries, and both work beautifully. So, feel free to use whatever you have on hand.
- Vanilla bean paste: I love the deep, rich flavor that vanilla bean paste provides (and those iconic little black specs). Vanilla extract will also work — just substitute 1:1.
- Graham crackers: Technically these are optional, but honestly, I wouldn’t skip ’em. They mimic a cheesecake crust, and look really cute, too!
Essential Popsicle-Making Equipment
- Popsicle molds: You’ll need some type of popsicle mold for these cheesecake popsicles.
- Small saucepan: This is used to reduce your blueberries with honey and lemon, which gives them an amazing rich texture and flavor (aka blueberry cheesecake) that gets incorporated into the popsicle molds.
- High-speed blender: You gotta blend that cottage cheese to a creamy, smoooooth texture before pouring into the popsicle molds.
Silicone
Popsicle Mold
Keep this silicone popsicle mold on hand to make easy, homemade popsicles at home.
Don’t let not having popsicle molds stop you from making these delicious protein popsicles. You can use small paper cups or even an ice cube tray to make mini popsicles! Just cover the top with foil and stick a popsicle stick in the middle before freezing.
A higher-fat cottage cheese will leave you with a richer cheesecake popsicle, so we recommend 4% or 5%. If you use a low fat or fat free cottage cheese, it will leave you with an icy textured popsicle, which is just not recommended.
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
My Freezer Pop Assembly Tips
Freeze popsicles for at least 5 hours. This will ensure they are solid enough to easily remove from the mold. I like to freeze them overnight to avoid any disappointed toddlers in my house if they’re not fully frozen IYKYK 😅.
Make sure the popsicle sticks are securely placed in the mold before freezing. If they move around, the sticks will be kiddywampus once they’re frozen.
Run warm water over the mold before removing. This helps to loosen the popsicles and make them easier to remove without breaking. You can also let them sit out at room temperature for a few minutes.
Freeze and Enjoy!
Store your cheesecake popsicles in an airtight container (or right in the popsicle mold) in the freezer for up to 2 weeks. When ready to serve, remove from the freezer and let them sit at room temperature for a few minutes or run the mold under hot water briefly before unmolding.
More Protein-Packed Treats
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Add the blueberries, honey, and lemon juice to a small saucepan. Bring to a boil and then reduce heat to low and simmer for 10 minutes or until the blueberries have reduced by half.
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Remove from the heat and let cool for 10 minutes.
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Meanwhile, blend the cottage cheese, maple syrup, cornstarch, and vanilla bean paste until smooth.
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Assemble the freezer pops. Layer the cottage cheese and blueberry sauce in the popsicle molds.
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Sprinkle on the smashed up pieces of graham cracker.
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Freeze for overnight or at least 5 hours.
- Feel free to swap the blueberries for any berry or use around ⅓ cup of jam instead.
- Cottage cheese: I recommend a higher fat cottage cheese because it will be less icy. The lower the fat, the more water.
- Honey can also be used in place of the maple syrup in this recipe.
Calories: 120 kcal, Carbohydrates: 21 g, Protein: 5 g, Fat: 2 g, Fiber: 1 g, Sugar: 17 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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