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    Home / Desserts / No-bake Dessert
    5 from 1 review

    Blueberry Chèvre Cheesecake Popsicles

    By Alanna Taylor-Tobin on Aug 4, 2018 (updated Nov 23, 2022) / 20 Comments

    Jump to Recipe Print Recipe

    When you need cheesecake but it's too hot to bake, these creamy chèvre cheesecake popsicles marbled with fresh blueberry compote and topped with crumbled gluten-free graham crackers satisfy on the warmest of days. Thanks to Vermont Creamery for sponsoring this post!

    delicious and creamy Blueberry Chèvre Cheesecake Popsicles

    When I was nineteen, I spent a few delicious days in the Loire Valley touring castles, fawning over the scenery, and falling in love...

    ingredients on table

    ...with cheese.

    After each meal, a cart laden with local delicacies would be wheeled to the table. The regional specialty was aged goat cheese the likes of which I'd never before tasted. They came in different shapes and sizes, each geometric beauty boasting a center of crumbly chèvre, an aged outer rind sometimes rolled in ash to give it a blue-gray hue, and in the middle of the two, a gooey layer similar to baked brie. I was smitten.

    blueberries and lemons

    Back in the US I looked in vain for something similar, eventually giving up and making do with cheddars, bries, and goudas (did I mention I really like cheese?) It wasn't until a friend brought a Vermont Creamery Bonne Bouche home from the fancy food show a few years ago that I discovered my cheese soul mate.

    pot of blueberries

    It should have been no surprise that the co-founder of Vermont Creamery, Allison Hooper, also had a torrid love affair with the cheeses of France. She modeled hers after those traditional gems when she founded the creamery in the mid-80's. Since then, Vermont Creamery has accrued over 100 awards for their dairy, and when you taste it, you'll know why. Their butter is cultured, European-style, full of rich flavor and boasting a golden hue. Their crème fraiche is thick enough to stand a spoon up in; the vanilla bean version is worthy of eating straight from the carton. And their aged cheeses – Cremant, Coupole, Bijou, and St. Albans – rival my taste memory of that summer in France. No small feat.

    Blueberry Chèvre Cheesecake mix

    In addition to aged cheeses, Vermont Creamery sells award-winning fresh goat cheese that boasts a clean, bright flavor and creamy-crumbly texture. I've used their classic chèvre in mac and cheese, pizza, pasta, and salads, and I also love it in sweet applications. Vermont Creamery recently released versions flavored with smoky pepper jelly, clover blossom honey, and blueberry lemon & thyme, the latter of which inspired these popsicles.

    Blueberry Chèvre Cheesecake Popsicles in molds

    Adding chèvre to cheesecake plays up the savory-sweet notes inherent in the dessert, and this frozen version keeps your kitchen and yourself cool on a hot day. Blueberries simmered with a bit of sugar and lemon and pureed into a simple compote offset a creamy base of chèvre, cream cheese, and milk flavored with lemon and vanilla. Swirl those together and top the pops with crumbled gluten-free graham crackers. The grahams soften in the freezer but maintain their toasty sweet flavor, making the pop taste like the most sophisticated cheesecake, frozen.

    row of four Blueberry Chèvre Cheesecake Popsicles

    Last fall I had the pleasure of attending Cheese Camp – three blissful days spent with some of my favorite foodie friends (Sarah M, Sarah F, Michelle, Lily, Amanda, Judy, and Carey) exploring Vermont, enjoying local sips and bites, and (naturally!) gorging ourselves on cheese.

    stack of Blueberry Chèvre Cheesecake Popsicles

    In addition to making delicious dairy, Vermont Creamery has been a certified B Corp since 2014 and continually develops new ways of supporting their employees, community, and the environment as best they can. They source their cow and goat dairy from small, local farms where the goats and cows are given plenty of space, fresh air, and good stuff to eat. The freshness of the milk translates into cheeses that boast clean, bright flavor, and by buying local, Vermont Creamery strengthens their community and saves on fossil fuels. A sustainability committee monitors water and energy usage, developing new ways of conserving both. 50% of the management roles in the company are filled by women, and employees are paid to volunteer at local organizations during work hours if they wish.

    hands holding Blueberry Chèvre Cheesecake Popsicles

    Do you love chèvre forevre? Let me know your favorite ways to use it in the comments below! And do yourself a favor – pick up some Vermont Creamery goodness at a store near you and make a batch of these blueberry chèvre cheesecake popsicles while fresh blueberries are in season. You won't be sorry.

    overhead shot of Blueberry Chèvre Cheesecake Popsicles

    More Chèvre Recipes

    • Goat Cheese Ice Cream
    • Gluten-Free Chocolate, Cherry, and Chèvre Tarts
    • Fig Galettes with Goat Cheese (GF option)
    • Chestnut Flour Ravioli (GF)
    • Butternut Squash Risotto with Pancetta and Chèvre
    • Goat Cheese Stuffing (GF option)

    More Popsicle Recipes

    • Vegan Peanut Butter Fudgesicles 
    • Buttermilk Berry Popsicles

    More Blueberry Recipes

    • Gluten-Free Blueberry Cobbler
    • Gluten-Free Blueberry Coffee Cake
    • Blueberry Buckwheat Scones
    • GF Blueberry Plum Cobbler with Corn Flour Biscuits

    More Cheesecake Recipes

    • Paleo Cream Cheese Frosting (doubles as raw vegan paleo cheesecake filling!)
    • Small-Batch Gluten-Free Cheesecake
    • Gluten-Free Cheesecake Bars with Berries and Chèvre
    • Pistachio Berry Cheesecake Bars (GF)
    • Chocolate Crusted Chèvre Cheesecake with Pears & Pomegranate (GF)

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these blueberry chèvre cheesecake popsicles, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Blueberry Chèvre Cheesecake Popsicles

    Print Recipe Pin Recipe
    Bright berries, a hint of lemon and vanilla, creamy fresh goat cheese, and a crumble of graham crackers make these popsicles little addicting treats on a warm day. Feel free to swap the blueberries for any fresh summer berry you like.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total: 25 minutes minutes
    Servings: 10 (3-ounce) popsicles

    Ingredients

    Blueberry Layer:

    • 1 ½ cups (215 g) fresh (or frozen, thawed) blueberries
    • zest of ½ medium lemon
    • 2 tablespoons (30 ml) lemon juice
    • 3 tablespoons (37g) organic granulated sugar (more if your berries are on the tart side)
    • 1/3 cup (78 ml) water

    Cheesecake Layer:

    • 3 ounces (6 tablespoons or 85 g) Vermont Creamery fresh goat cheese, softened
    • 3 ounces (6 tablespoons or 85 g) cream cheese, softened
    • 1 cup whole milk
    • ½ teaspoon vanilla paste or extract (or seeds from ½ vanilla bean)
    • zest of ½ medium lemon
    • 1 tablespoon (15 ml) lemon juice
    • 6 tablespoons (75 g) organic granulated sugar
    • 1/3 cup crumbled GF graham crackers (~35 g)
    Prevent your screen from going dark

    Instructions

    • 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.
    • In the pitcher of a blender, combine the goat cheese, cream cheese, milk, vanilla, lemon zest and juice, and 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. Crumble the graham crackers on top of the cheesecake layer and press the crumbles into the mixture so they stay put when frozen. Place popsicles sticks in the molds and freeze until solid, several hours or overnight. Remove from the molds and serve, or store airtight for up to a week or two.

    Notes

    Nutritional values are based on one of ten popsicles.

    Nutrition

    Calories: 126kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 72mgPotassium: 61mgFiber: 1gSugar: 15gVitamin A: 255IUVitamin C: 4.4mgCalcium: 49mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Blueberry Chèvre Cheesecake Popsicles on tray

    Blueberry Chèvre Cheesecake Popsicles with bite taken out

    row of four Blueberry Chèvre Cheesecake Popsicles

    3 Blueberry Chèvre Cheesecake Popsicles on plate

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    Reader Interactions

    Comments

    1. Janet says

      August 05, 2018 at 11:19 am

      Imma make these babies with peaches because that's what I have and I don't want to delay another minute.
      [runs to kitchen]

      Reply
      • Alanna says

        August 06, 2018 at 8:25 am

        That sounds like a perfect plan! <3

        Reply
    2. Erika says

      August 07, 2018 at 3:41 pm

      ALANNA! These photos are s.l.a.y.i.n.g me.

      You are killing it with the lighting/composition/editing/everything!!! <333

      Reply
      • Alanna says

        August 09, 2018 at 11:35 pm

        You sweetheart! Thanks for the kind words, friend! <3

        Reply
    3. Christiann Koepke says

      August 16, 2018 at 9:49 pm

      Wow Alanna this looks incredible!!!! Definitely want to make these
      -CK

      Reply
      • Alanna says

        August 20, 2018 at 3:09 pm

        Aw thanks Christiann!

        Reply
    4. bella says

      August 17, 2018 at 9:15 am

      I think these are the prettiest popsicles I have ever seen! And I know this is totally random...but where is your spatula from? It is beautiful!

      Reply
      • Alanna says

        August 20, 2018 at 3:09 pm

        Aw thanks Bella! That means so much to me especially coming from you. <3 The spatula is by Staub and I found it at Healdsburg Shed. :)

        Reply
    5. Sonja says

      August 22, 2018 at 7:17 pm

      This sounds like MY kind of popsicle! I do love chèvre forevre, times 1000! And, that's so cool Vermont Creamery is a B Corp! I'm obsessed with B Corps and have always wanted to start one...so I love supporting them!

      Reply
      • Alanna says

        August 27, 2018 at 5:25 pm

        Yes, I'm so inspired to learn more about B corps too! Finally a way to measure the success of a company in a way other than monetary growth.

        Reply
    6. Sabrina B says

      August 26, 2018 at 8:48 am

      such a sophisticated popsicle! Fun to make too, don't think I've seen a more gourmet popsicle before, thank you for this wonderful recipe!

      Reply
      • Alanna says

        August 27, 2018 at 5:24 pm

        Aw, thank you!

        Reply
    7. David Mike says

      August 27, 2018 at 2:06 am

      Wow, blueberry chevre cheesecake popsicles. I just love this. You made my day. Many many thanks for sharing with us.

      Reply
      • Alanna says

        August 27, 2018 at 10:52 pm

        Totally my pleasure. :)

        Reply
    8. Suzanne says

      August 28, 2018 at 10:34 am

      YESSS! My kids will LOVE these! Plus blueberries are good for your brain/memory, so kudos on that!

      Reply
      • Alanna says

        August 28, 2018 at 11:09 pm

        I didn't know that but I'd better have another popsicle! ;)

        Reply
    9. Claudia | The Brick Kitchen says

      September 04, 2018 at 10:31 am

      So gorgeous - would you call them ombre popsicles?? Have actually never made my own popsicles - must finally give it a go this summer. Love that you used goats cheese too! Love chèvre - probably my go to way is whisked into scrambled eggs for extra creaminess or on top of salads - favourite being a roast pear & beetroot.

      Reply
      • Alanna says

        September 04, 2018 at 10:57 am

        They are a bit ombre for sure! I think you'd love making and shooting popsicles - they'd be sooooo pretty! That chevre salad sounds amazing. <3

        Reply
    10. Trish says

      July 09, 2019 at 5:27 am

      Made these and they’re so good! Terrific combination of flavors. Next time I think I’ll make fewer but larger popsicles since these were a bit dainty ;-) I used leftover crumble from your cookbook’s blackberry crisp froyo recipe and it worked really well as a substitute for the gf graham cracker crumbs. Keep up the good work, Alanna!

      Reply
      • Alanna says

        July 16, 2019 at 11:40 am

        Aw thanks for the sweet note! I'm so glad you liked these. That crumble sounds perfect here!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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