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Blueberries and cardamom work so nicely together! And then pair that with zingy cheesecake vibes?! I KNOW!!! These cardamom blueberry cheesecake popsicles are so good and so pretty!
I used the roasted blueberries from a few posts down (I’m telling you, roast your fruit!!). I personally like the textural element of the blueberry chunks throughout but if you prefer a smooth finish, just blend your roasted bluebs!
Cardamom Blueberry Cheesecake Popsicles
Ingredients
Blueberry Layer
- ½ cup roasted blueberries, about 1 cup fresh
- 1 teaspoon cardamom
- 1 tablespoon maple syrup
Cheesecake Layer
- 4 ounces nondairy cream cheese
- ½ cup nondairy yogurt
- ⅓ cup maple syrup
- Juice of lemon
- ¼ teaspoon vanilla powder, or ½ teaspoon vanilla extract
Instructions
Blueberry Layer
- Combine the roasted blueberries, cardamom, and maple syrup.
- Evenly distribute the blueberry layer between all the molds and set aside.
Cheesecake Layer
- Combine cream cheese and yogurt until well combined.
- Add in the maple syrup, lemon juice, and vanilla. Stir until combined.
- Add the cheesecake layer on top of the blueberry layer, distributing evenly.
- Using a popsicle stick for each mold, gently swirl the layers together so create an ombre effect.
- Freeze popsicles in molds for several hours or overnight.
- Serve and enjoy!
