Blueberry Honey Cheesecake Pops Recipe

In a mixing bowl, combine all-purpose flour, sugar, and baking powder. Mix well until combined.

In another bowl, whisk together eggs, honey, and milk until smooth. Gradually add the wet mixture to the dry ingredients, stirring until well incorporated.

Pour the batter into a greased baking pan and bake at 180°C (350°F) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely before using.

In a small saucepan over medium heat, combine fresh blueberries, sugar, and lemon juice. Cook until the blueberries start to burst and release their juices, about 5-7 minutes.

Once thickened, remove from heat and let cool. This filling will add a juicy layer to your cheesecake pops.

In a large bowl, beat together cream cheese and powdered sugar until smooth and creamy. Gradually add sour cream and vanilla extract, mixing until well combined.

This layer will provide a rich and smooth texture to your cheesecake pops, balancing the sweetness and tanginess perfectly.

Take your cooled honey cake and cut it into squares. In a popsicle mold, place a layer of the honey cake, then add a spoonful of blueberry filling, followed by the cheese layer.

Repeat the layers until the molds are filled, pressing down gently to ensure everything is packed in. Insert sticks and freeze for at least 4 hours or until completely set.

Once frozen, carefully remove the cheesecake pops from the molds. You can dip them in melted chocolate for an extra touch!

Serve these delightful blueberry honey cheesecake pops at your next gathering, and watch them disappear in no time!