Strawberry Layer:

Combine sugar and water in a small saucepan over medium heat. Bring to a boil and stir until sugar is totally dissolved, about 4 minutes. Remove the pan from the heat and let cool. Place the strawberries and lemon juice in a blender. Add the cooled simple syrup mixture and puree until smooth. Spoon the mixture into the bottom of your popsicle molds, filling mold 1/3 full, about 2 Tbsp. Just eyeball your mold. Freeze until firm.

Cream Cheese Layer:

Beat cream cheese with an electric mixture until fluffy, about 2 minutes.

Slowly add the granulated sugar and beat until combined.

Add the half and half, heavy cream and vanilla extract and beat until well blended. Add the cream cheese layer on top of the frozen strawberry layer, filling until the mold is 2/3 full. Place in freezer until firm.

Before you put in the blueberry mixture carfully insert the sticks into the middle of the popsicle.

Blueberry Layer:

Combine sugar and water in a small saucepan over medium heat. Bring to a boil and stir until sugar is totally dissolved, about 4 minutes. Remove the pan from the heat and let cool. Place the blueberries and lemon juice in a blender. Add the cooled simple syrup mixture and puree until smooth. Strain the mixture through a fine-mesh strainer into a bowl,. Press with a rubber spatula to extract as much juice as possible. Spoon the mixture into the top of your popsicle molds, filling mold to the top. Freeze until firm.

To unmold the popsicles, run some hot water over the outsides of the molds, then pull on the sticks to release the popsicles.

The amount of popsicles you get will depend on the size of your mold. I had a little extra of the cheesecake mixture, so I just froze it and made a cheesecake pop. Delicious on its own too!