I love how these popsicles come together with a creamy, fruity center and a crisp chocolate shell. They’re a real treat to make and even better to share with family and friends on a warm day.
Blueberry Cheese Filling Crispy Popsicles
I made these popsicles with a rich blueberry cheese filling and a crunchy chocolate coating. The refreshing blueberry core inside adds a fun surprise, and the texture contrast between the creamy filling and crisp shell is irresistible.
Why you‘ll love this recipe
- Creamy, fruity, and crunchy all in one bite
- No need for an ice cream machine
- A gorgeous treat that’s easy to customize
- Perfect for summer or as a fun party dessert
- Make-ahead and freezer-friendly
Ingredients
Blueberry Sauce
- 250g fresh blueberries – washed and drained
- 60g granulated sugar – adjust to taste
- 5g lemon juice – optional, adds a refreshing brightness
Blueberry Cheese Filling
- 300g heavy cream – for whipping, adds a smooth, creamy texture
- 40g fine granulated sugar – to sweeten the cream
- 300g cream cheese – soften ahead of time for smoother mixing
- 140g blueberry sauce – use the sauce made above
- blueberry sauce – as needed, for the molten center
Chocolate Shell
- 180g dark chocolate – use good quality for better flavor
- 60g coconut oil – helps melt and set the chocolate
- 25g crushed peanuts – optional, adds crunch and nutty flavor
Instructions
1. Make the blueberry sauce
Wash and drain 250g blueberries.
Add to a saucepan with 60g sugar. Use a spatula or masher to press the berries and release the juice.
Simmer over low heat, stirring constantly to avoid burning. Cook until thickened.
Stir in 5g lemon juice (optional), then let the sauce cool.
2. Prepare the blueberry cheese filling
In a mixing bowl, combine 300g heavy cream and 40g sugar. Whip until thickened – it should slowly drip from the beater.
In another bowl, beat 300g softened cream cheese until smooth and lump-free.
Add 140g cooled blueberry sauce and mix until evenly combined.
Fold the whipped cream gently into the cream cheese-blueberry mixture until smooth and airy.
3. Assemble and freeze
Transfer the blueberry cheese mixture to a piping bag.
Pipe the mixture into popsicle molds until halfway full.
Add a spoonful of reserved blueberry sauce in the center for the molten core.
Continue piping to fill the molds completely. Smooth the tops with a spatula.
Insert popsicle sticks.
Freeze for at least 4 hours until solid.
4. Make the chocolate shell
In a heatproof bowl, add 180g dark chocolate and 60g coconut oil.
Place the bowl over a pot of hot water (do not boil) and stir until fully melted and smooth.
Stir in 25g crushed peanuts if using.
5. Coat and refreeze
Unmold the frozen popsicles by dipping the mold briefly in warm water.
Quickly dip each popsicle into the chocolate mixture to coat evenly.
Return to the freezer for a few more minutes until the shell is set.
Note: Be sure the popsicles are fully frozen before dipping, or the chocolate may not adhere well.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes! Just thaw and drain them before using to avoid excess moisture.
How long can I store these popsicles?
You can store them in an airtight container in the freezer for up to 2 weeks.
Can I skip the chocolate coating?
Yes, but the crispy shell adds a great texture contrast. You can also drizzle the chocolate instead of fully coating if you prefer.
What if I don‘t have popsicle molds?
You can use small cups or silicone muffin molds and insert sticks once partially frozen.
Frozen Blueberry Cheesecake Bars with Chocolate Shell
Ingredients
Blueberry Sauce
- 250 g fresh blueberries – washed and drained
- 60 g granulated sugar – adjust to taste
- 5 g lemon juice – optional adds a refreshing brightness
Blueberry Cheese Filling
- 300 g heavy cream – for whipping adds a smooth, creamy texture
- 40 g fine granulated sugar – to sweeten the cream
- 300 g cream cheese – soften ahead of time for smoother mixing
- 140 g blueberry sauce – use the sauce made above
- blueberry sauce – as needed for the molten center
Chocolate Shell
- 180 g dark chocolate – use good quality for better flavor
- 60 g coconut oil – helps melt and set the chocolate
- 25 g crushed peanuts – optional adds crunch and nutty flavor
Instructions
Make the blueberry sauce
- Wash and drain 250g blueberries.
- Add to a saucepan with 60g sugar. Use a spatula or masher to press the berries and release the juice.
- Simmer over low heat, stirring constantly to avoid burning. Cook until thickened.
- Stir in 5g lemon juice (optional), then let the sauce cool.
Prepare the blueberry cheese filling
- In a mixing bowl, combine 300g heavy cream and 40g sugar. Whip until thickened – it should slowly drip from the beater.
- In another bowl, beat 300g softened cream cheese until smooth and lump-free.
- Add 140g cooled blueberry sauce and mix until evenly combined.
- Fold the whipped cream gently into the cream cheese-blueberry mixture until smooth and airy.
Assemble and freeze
- Transfer the blueberry cheese mixture to a piping bag.
- Pipe the mixture into popsicle molds until halfway full.
- Add a spoonful of reserved blueberry sauce in the center for the molten core.
- Continue piping to fill the molds completely. Smooth the tops with a spatula.
- Insert popsicle sticks.
- Freeze for at least 4 hours until solid.
Make the chocolate shell
- In a heatproof bowl, add 180g dark chocolate and 60g coconut oil.
- Place the bowl over a pot of hot water (do not boil) and stir until fully melted and smooth.
- Stir in 25g crushed peanuts if using.
Coat and refreeze
- Unmold the frozen popsicles by dipping the mold briefly in warm water.
- Quickly dip each popsicle into the chocolate mixture to coat evenly.
- Return to the freezer for a few more minutes until the shell is set.
- Note: Be sure the popsicles are fully frozen before dipping, or the chocolate may not adhere well.
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