Blueberry Cheesecake Pops

shopaholic

Sun, Aug 03 2008, 9:52 am

From this Sunday's Daily News (can be done Dairy or Pareve)

You'll need some sort of popsicle molds or mini containers for this & do it a few days in advance because it needs to freeze for a few hrs after each layer.

Blueberry topping:

3/4 c bluberries
1.5 T cornstarch sifted
2 t fresh lemon juice
1/4 c sugar

Cheesecake:

8 oz cream cheese
1/2 c sugar
1/2 c sour cream
1 c heavy cream
2 t vanilla
2 c blueberries

Crust:

10 graham crackers
6 T sugar
4 T margarine, melted

Blueberry topping: Combine blueberry topping ingredients + 3/4 c water & cook over low heat, stirring for 5 minutes. Set aside to thicken.

Cheesecake: Blend cream cheese, sugar & sour cream.

In a separate bowl, whip cream & vanilla until it starts to thicken. Add to cream cheese mixture & beat for 30 seconds. gently stir in the berries

Crust: In a food processor or blender, grind graham crackers into crumbs. Add sugar & process until combined. Transfer to a bowl & add margarine +3 T water, stirring until stickey. Refrigerate.

Pour the topping into molds, filling it 1/4 way up. Freeze for 2 hrs. Pour in the cheesecake mixture, leaving 1/2 inch at the top for the crust. Put popsicle sticks in. Freeze for 3 hrs. Press the crust in. If it isn't sticking, add more water. Frezze for 4 hrs. Let stand at room temperature for 5 minutes before removing from molds.