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Blueberry Chèvre Cheesecake Popsicles

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.
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 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)

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.
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