Huckleberry Cheesecake Popsicles

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These luscious Huckleberry Cheesecake Popsicles made from sweet and tart wild huckleberries are to die for! One of the things I look forward to most about summer are the huckleberries and the fun misadventures we always have when we go huckleberry picking.

Huckleberry Cheesecake Popsicles

I am very fortunate to live in a small mountain community (that is actually built on top of an extinct volcano), surrounded by dense, thick forest that is abundant with huckleberry patches.  After driving down a washed out deactivated logging road and almost getting stuck and hunting around for over an hour, we finally found a spot that was overflowing with huckleberries that had not been picked over or eaten by the bears.  It took about 2 hours to fill an ice cream bucket, but it is so worth it.

I made a half a dozen huckleberry cheesecake popsicles, a no-bake huckleberry cheesecake pie for my dad and I froze the rest for using in smoothies and milkshakes.

I used our Zoku Quick Pop Maker to make these popsicles for a fast and easy dessert that was ready in just 15 minutes! The following recipe was developed for using with a Zoku, but you can use regular popsicle molds too! If you are using a slow freeze mold, you will need to allow 4 to 6 hours for them to freeze before eating. We absolutely love our Zoku and use it almost everyday to make delicious homemade popsicles that are ready to eat in only 10 minutes. Read my review to learn more about my experience with using the Zoku.

 Zoku Quick Pop Maker

You can use frozen huckleberries or even a huckleberry jam to make these popsicles if wild huckleberries don’t grow around you or they are out of season.

Huckleberry Cheesecake Popsicles

Huckleberry Cheesecake Popsicles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 6 Zoku popsicles

Huckleberry Cheesecake Popsicles

Ingredients

    Huckleberry Filling:
  • 1 cup huckleberries
  • 1/2 cup water
  • 1 1/2 tbsp agave nectar
    Cream Cheese Filling:
  • 1/4 cup cream cheese
  • 1/2 cup milk
  • 1 1/2 tbsp agave nectar
  • 2 tsp vanilla
    Crust:
  • 2 tbsp graham cracker crumbs

Instructions

  1. Add huckleberries, water and agave nectar to a blender and puree for 45 seconds.
  2. Pour into a measuring cup and set aside.
  3. Rinse the blender and add the cream cheese, milk, agave nectar and vanilla. Puree for 45 seconds or until all the lumps are gone.
  4. Pour into a measuring cup.
  5. Pour in alternate layers of pureed huckleberries, cream cheese and graham crumbs.
  6. Allow to freeze for 10 minutes.

Happy huckleberry picking! Remember… don’t get lost, watch for bears, wear lots of bug spray and eat as many berries as you pick!

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