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
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)
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