Blackberry “Cheesecake” Yogurt Pops

February 8, 2011

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Just my luck that that when I started writing this post on the weekend, we were absolutely melting under Mother Nature’s +40°C wrath. That initial draft is now down the drain since the weather did a complete 180. I went from near-nakedness to warm clothes quicker than you could say, “ooh southerly change!”. But deep down I love the unpredictability of Mother Nature. Firey foul-tempered temptress one day, ice cold blistering queen bitch the next. Last week, the whinging levels hit stratospheric heights thanks to one of the most hottest 7 days in recent history. We moaned, we groaned and we cursed the high moon as we struggled to eat, sleep and travel on non-A/C trains. I sweltered and relished the heat but I’m now appreciating the chilly reprieve and the drastically reduced man-odour omissions.

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So when things get bloody stinkin’ hot, turning the oven on or even moving more than 5 steps is just suicide. There were no cakes made and consumed in the Candy household but don’t cry for me. Because there’s always the freezer. Ladies and gents, lets all take a moment to pay tribute to one of the best gosh darn inventions ever made.

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Those little crescent-shaped indents are from my nails… “poke, poke are ya frozen yet?!

So the thought process went along the lines of…

Ummm not enough cream.
Ooh berries!
Cream cheese!!!

Ding ding! Blackberry “Cheesecake” frozenyogurtpopsorpopsicles!

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Super simple, astronomically delish yet relatively healthy. And extra bonus, it’s aesthetically pleasing to the eyeballs (I love a sexy racy purple!). Oh and did I mention blooming refreshing? I also finally get to use these shotglasses that I bought er, last year for making frozen pops so double win. Now word on the street is that Mother Nature isn’t quite done with her fiery mood swings yet so stay cool Sydney! *sucks on pop*.

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Blackberry “Cheesecake” Yogurt Pops

[Makes approximately 10-12 pops depending on the moulds used]


240g blackberries (about two punnets)
120g caster sugar
Juice of half a lime
100g cream cheese, softened
200g natural yogurt
125ml thickened cream
1 Tbl Crème de Cassis (alcohol optional or you can change to whatever one you wish)


To make the blackberry purée, place the blackberries, sugar and lime juice in a heavy-based saucepan and stir over medium heat until sugar has dissolved. Bring to a boil then simmer for 10 minutes or until the fruit has broken down and the mixture is syrupy.

For me (because I’m lazy), I just use a hand blender or food processor to get the mixture as smooth as possible (there’ll be little berry bits and bobs but I don’t mind the texture and it’s not very noticeable once frozen). However if you wish for smoother popsicles without berry seeds etc, pass mixture through a fine sieve, pushing through to extract as much syrup as you can. Leave to cool completely or refrigerate overnight.

Using a food processor or stand mixer with paddle attachment, whisk together the softened cream cheese, yogurt, cream and alcohol if using until smooth and free of solid cheesecake lumps. Fold through the blackberry purée. You could completely combine it for the full psychedelic purple onslaught or you go for the more trippy swirl and ripple effect by giving it a few quick folds.

Divide mixture amongst your popsicle moulds or shot glasses and freeze. When it has set halfway, as in solid-ish but still soft (say, about an hour or so), stick your popsicle sticks in then freeze completely.

To unmould pops, stick the moulds in warm water for a few seconds then pull out of the glass.


• Frozen yogurt (and cream cheese for that matter) freezes a lot more harder and icier than traditional creamy ice cream but it freezes well as popsicles. You could replace some yogurt or cream cheese with more cream (the fat content in cream means less water to form ice crystals).

• If you prefer to freeze this in a whole tub rather than individual pops, I highly recommend whipping the thickened cream to soft peaks before folding through the berry and yogurt mixture (like a semifreddo) or churning in an ice cream maker. You could also add more alcohol (which doesn’t freeze and therefore will make the frozen yogurt more softer). Temper for 5-10 minutes before serving

• The blackberries can of course, be replaced by any berry or other fruits such as mango or peaches.

Print this recipe.

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