For the cheesecake section
3 cups whole-milk yogurt
3 oz. cream cheese or Neufchatel
3/4 cup crushed graham crackers
1/3 cup honey
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract
Dice up the cream cheese into small chunks, and whisk into the yogurt until smooth, though a few cream cheese chunks is fine. Add the graham crackers, honey, lemon juice, and vanilla, and stir.
For the blueberry section
2 cups blueberries (frozen or fresh)
3 tablespoons honey
1 tablespoon fresh squeezed lemon juice
In your blender or food processor, puree the blueberries, honey, and lemon juice.
To assemble the popsicles, spoon 3 tablespoons of the yogurt mixture into Dixie cups and freeze for 30 minutes. Then spoon in 3 tablespoons of the blueberry mixture, insert wooden popsicle sticks, and freeze for another 30 minutes. Then add another 3 tablespoons of the yogurt mixture, being careful not to disturb the popsicle stick, and freeze until the popsicles are cured, at least 4 hours, but preferably overnight.
