Blueberry Cheesecake Popsicles
Temperatures are supposed to be in the 80’s all week long here in Connecticut. I’m not ready for this kind of weather this early in the year. Yes, I know it happens this early every single year, but that still doesn’t mean I’m ready for it or I welcome it. In my old age I am starting to come around to these warmer temperatures, but I still prefer a day in the 40’s, 50’s, or 60’s to a day in the 80’s. I’m not sure that will ever change.
My point is, with the warmer temperatures fast approaching, I think we all want to spend a little less time in the kitchen surrounding ourselves with large kitchen appliances that churn out a ton of heat. We have a loft style apartment, and when I spend all day in the kitchen, the upstairs (where we sleep) gets super hot, and it’s not that easy to cool down when we want to go to bed. And I hate running our air conditioners because they’re so old and loud and inefficient and I feel like they make our apartment smell like mildew for months on end. I mean, I still run them when it gets to be the thick of summer, but I don’t enjoy it. And, you know, the energy bill skyrockets of course. All this to say, low- or no-heat recipes like this one start to come into play a bit more in the warmer months.
Did I tell you I’m now a Blendtec ambassador?! I feel as though I may have mentioned it in a previous post, but I can’t quite remember. So if ya didn’t know then now ya know. What does this mean? For you, this means that if you happen to be in the market to purchase the best blender EVER, hit me up because I can hook YOU up with a discount code for 15% off a residential blender! And if you’re not in the market to purchase the best blender ever just yet, hang around anyway, because once a month I create a brand new recipe utilizing my blender that you can make too! This month’s recipe challenge was dessert. And if you read the first few paragraphs of this blog post, you know why I’m going the cold route. Plus, who hates Popsicles? No one. Literally no one.
Ingredients
Equipment
Method
- Add the blueberries, maple syrup, lemon juice, and cinnamon to a small saucepan and place over medium low heat. Cook, stirring occasionally, for 8-10 minutes until the blueberries have broken down a bit and the mixture has thickened. Remove from heat and let cool for 20 minutes.
- Add the pecan cookies to a high speed blender and pulse a few times to break the cookies down, until they are about the consistency of coarse sand. Remove from blender and place in a small bowl.
- Add the coconut milk, cream cheese, maple sugar, vanilla extract, and sea salt to the blender. Blend for 30 seconds (if your blender has a "Frozen Treat" button, use it). Pour the blueberry mixture in and pulse a few times to combine.
- Distribute the blender mixture among six popsicle molds. Fill until just below the fill line. Spoon the cookie crumbs into the popsicle molds and use a knife to push the crumbs down into the popsicle. Insert the sticks into the popsicle molds. Freeze overnight, then serve and enjoy!
