Blueberry Cheesecake Popsicles

1. 1

   In a blender, combine all of the ingredients, except for the blueberries on high speed.

2. 2

   Blend until mixture is smooth and creamy.

3. 3

   If the mixture needs to be a little smoother or needs help blending, add a couple more splashes of almond milk.

4. 4

   Transfer the cheesecake mixture to a large bowl and fold in the blueberries.

5. 5

   Pour evenly into popsicle molds (depending on the size, this will make 6 to 8 pops) and freeze until firm, at least 4-6 hours.

6. 6

   To remove the popsicles from the molds, run each under warm water for a few seconds, until the popsicle easily slides out of the mold.

* Per serving · 4 servings · Values may vary.

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