In a large mixing bowl, combine 2 cups of vanilla yogurt, 1 teaspoon of vanilla extract, 3.4 ounces of dry cheesecake pudding mix, 1 can of sweetened condensed milk, and ½ cup of milk. Using an electric mixer on medium speed, beat until thick and smooth, about 2-3 minutes.

Take your popsicle molds and sprinkle a layer of crushed graham crackers at the bottom of each one.

Spoon the cheesecake yogurt mixture into the molds, filling them halfway. Use a spatula to ensure the mixture settles evenly.

Add about 1 tablespoon of blueberry jam into each filled mold and swirl gently with a skewer to create a marbled effect.

Fill each mold to the top with the remaining cheesecake yogurt mixture, tap to remove air bubbles, insert popsicle sticks, and freeze overnight or for at least 6 hours.

Once frozen solid, remove pops from the molds. If needed, run warm water briefly over the outside of the molds to help release them.