Blueberry Cheesecake popsicles

These Blueberry Cheesecake popsicles are VERY high protein thanks to cottage cheese and Greek Yogurt. Enjoy them post workout for a delicious , refreshing treat!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Author Krystal


  • ½ cup milk of choice (I used almond milk)
  • ½ cup Greek yogurt
  • ½ cup cottage cheese
  • ¼ cup blueberries
  • 2 tablespoons raw honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lavender syrup


  • In a blender add the cream cheese, yogurt, milk and vanilla. Blend until smooth.
  • Pour ¾ cup /300 ml cups of the yogurt/cheese mixture into a separate container and set aside.
  • Add the blueberries, lemon juice and blueberry lavender syrup to the the remaining yogurt mixture. Pulse until smooth.
  • Pour the blueberry puree into the popsicle moulds, filling them to about 1/3 of the mould.
  • Freeze until the mixture begins to set, about 30 minutes.
  • Fill the rest of the mould with the yogurt/cheese mixture.
  • Cover and insert the popsicle sticks.
  • Freeze for 4 hours or overnight, until they are hard.

If the popsicles won't release from the mold run them under hot water for about 10 seconds.