Blueberry Cheesecake Popsicles

In a blender, combine all of the ingredients, except for the blueberries on high speed. Blend until mixture is smooth and creamy. If the mixture needs to be a little smoother or needs help blending, add a couple more splashes of almond milk. Transfer the cheesecake mixture to a large bowl and fold in the blueberries. Pour evenly into popsicle molds (depending on the size, this will make 6 to 8 pops) and freeze until firm, at least 4-6 hours.

To remove the popsicles from the molds, run each under warm water for a few seconds, until the popsicle easily slides out of the mold.