These blueberry cheesecake protein popsicles are like frozen berry cheesecakes, but they’re full of protein (5g of protein per popicle without protein powder!). They are the perfect refreshing sweet treats made with a short list of healthy ingredients. My kids liven up these every time I make them. I hope you and your family love them just as much as I do ❤️.
Prep time is only 20 minutes and the freezer will do the rest of the work!
Very fun and simple recipes that you can be involved in creating children
Protein-rich sweet treats – we’re talking 5G/protein per popicle.
Necessary materials
Cottage Cheese: The base of these protein popsicles, cottage cheese is essential for its creamy and cheesecake flavor. Use 4% or 5% cottage cheese for these popsicles. why? Low-fat cottage cheese contains a higher moisture content, causing 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 (also known as the creamy cheesecake MMMM); I also tested this recipe with honey and it works well too. Blueberries: I tested this with fresh, frozen blueberries, and both work beautifully. Therefore, feel free to use whatever you have at hand. Vanilla Bean Paste: I love the deep, rich flavor that vanilla bean paste offers (and their iconic little black specifications). Vanilla extract also works – just a 1:1 replacement. Graham Cracker: Technically it’s optional, but honestly, I don’t skip them. They mimic the cheesecake skin and look really cute!
Essential Pop Silk Making Equipment
Popsicle Molds: These cheesecake popsicles require some kind of ice cabinet mold. Small pot: This is used to reduce blueberries with honey and lemon. Fast Blender: Blend that cottage cheese into a creamy, smooth texture, then pour into a popsicle mold.
silicone
Popsicle type
Keep this silicone popsicle mold on hand and make a simple homemade popsicle at home.
There are popsicle types and don’t stop making these delicious protein popsicles. You can make mini popisils using small paper cups or ice cube trays! Cover the top with foil and paste the popsicle stick in the center before freezing.
High-fat cottage cheese leaves richer cheesecake popicles, so we recommend 4% or 5%. If you use low-fat or fat-free cottage cheese, you will still have ice-like textured popsicles, which is not recommended.
Our Favorite
Beast Blender
Beast Blender is our go-to blender for smoothies, dips, soups and everything in between. It’s the perfect size and reasonably priced. Ah, and ah, so powerful!
My freezer pop assembly tips
Freeze popsicles for at least 5 hours. This ensures that it is sturdy enough to be easily removed from the mold. If they are not completely frozen, I like to freeze them overnight to avoid disappointed toddlers in my home.
Make sure the popsicle stick is firmly placed in the mold before freezing. As they move around, the stick freezes and becomes a Kiddy One Pass.
Before removing, pour warm water over the mold. This makes it easier to loosen the popsicles and remove them without breaking. You can also sit at room temperature for a few minutes.
Freeze and have fun!
Store cheesecake popsicles in an airtight container (or the right of the popsicle mold) in the freezer for up to two weeks. When ready to serve, remove from the freezer and sit at room temperature for a few minutes.
Snacks packed with more protein
Add blueberries, honey and lemon juice to a small pan. Bring it to a boil, then lower the heat and simmer for 10 minutes or until the blueberries are reduced in half.
Remove from heat and let cool for 10 minutes.
Meanwhile, paste the cottage cheese, maple syrup, cornstarch and vanilla bean until smooth.
Assemble frozen pops. Layer cottage cheese and blueberry sauce over an ice cab mold.
Sprinkle with graham cracker pieces.
Freeze overnight or at least 5 hours.
Replace the blueberries with berry or use around the jam cup instead. Cottage cheese: High-fat cottage cheese is recommended as it contains less ice. The lower the fat, the more water it will be. In this recipe, you can also use honey instead of maple syrup.
calorie: 120 kcal, carbohydrates: twenty one g, protein: 5 g, fat: 2 g, fiber: 1 g, sugar: 17 g
Nutrition information is calculated automatically and should only be used as an approximation.
Photo: The photos taken in this post are from Erin from a wooden frying pan.
