Patriotic cheesecake popsicles use alternating layers of raspberry cheesecake and blueberry cheesecake to create a red white and blue popsicle!
Don't like raspberry seeds and blueberry skins? Simply place a bowl beneath a mesh strainer and place the raspberry mixture in the strainer. Using the back of a spoon, press the mixture against the strainer to separate the juices from the seeds. Repeat with blueberry mixture to remove skins from the juices.
*The red bowl will probably be pink in color and the blue bowl may be purple in color. They will darken up in the freezer!
***To remove popsicles, fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 seconds. Remove the mold from the water and place it on a sturdy surface. Gripping the handles, pull gently upward to get nice, clean pops. If it feels like a struggle to unmold, leave the pops in the warm water a little longer. You can leave pops in their molds for several days, though it's best to unmold within a day so they don't discolor or change texture.