Blueberry Cake Pops

Whispers of blueberries and cream cheese make this refrigerated cake pop an irresistible mini treat.

RELATED:  How to Make Chocolate Cake Pops,  10 Cheesecake Recipes to Make

Makes 48 pops

1 pack cream cheese, softened
1/4 cup sugar
1 tablespoon unflavored gelatin
3 tablespoons hot water

1 cup all-purpose cream
2 cups canned blueberry filling
ice cream
graham cracker crumbs

1  Cream together cream cheese and sugar in a stand mixer with the paddle attachment.

2  In a separate bowl, dissolve unflavored gelatin in hot water. Add the dissolved gelatin into the cream cheese mixture and continue mixing.

3  Meanwhile, whip cream until stiff peak, and add it to the cream cheese. Lastly, add blueberry filling. Scoop with a mini ice cream scoop and place on a sheet pan with parchment paper.

4  Refrigerate for 12 hours or until cream cheese has set. Coat with graham cracker crumbs and insert a stick at the bottom of the cream cheese pop.

Photography by Miguel Nacianceno | Food Styling by Elaine P. Lim | Prop Styling by Rachelle Santos | Props from the Saizen (jars),  (popsicle holders)