In a small saucepan over medium heat, combine blueberries, honey, and lemon juice. Stir occasionally, letting the blueberries break down and release their juices (about 5 minutes).

If you’d like a thicker swirl, dissolve the cornstarch in a teaspoon of water and stir it into the blueberries.

Once the mixture is thick and jam-like, remove from heat and let cool.

In a blender, combine all ingredients for the cheesecake base. Blend until completely smooth. If the mixture is too thick, add a splash of milk to thin it out. This should be an easy to pour mixture.

Spoon a little of the blueberry mixture into the bottom of each popsicle mold.

Pour the cheesecake mixture on top, filling each mold about halfway.

Add another spoonful of blueberry swirl, then fill the molds to the top with more cheesecake mixture.

Use a skewer or butter knife to gently swirl the layers together for a marbled effect.

Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid.

To release the popsicles, run the moulds under warm water for a few seconds. The one we linked is silicone and far easier to get these delicious popsicles out of the mould. Whatever one you have on hand will work too!