Blend the coconut cream, cultured coconut milk, stevia (or dates, if you’re using them), vanilla, and sea salt in a blender until completely smooth. Transfer the mixture to a bowl and set in the fridge to chill while you prepare the blueberry filling.
Soak all of the dates in room temperature filtered water for 10–15 minutes. If the dates are somewhat hard, they may need to soak a bit longer. Blend the blueberries and dates in a food processor or high-powered blender until the dates have been fully processed and the mixture is smooth. Transfer the filling to a separate bowl, and chill in the fridge for 10–15 minutes. Both mixtures should have thickened in the fridge. The blueberry filling will have developed an almost solid, jelly-like consistency. Give it a quick stir before putting the popsicles together.
Assemble the popsicles by layering the cheezecake with the blueberry filling. Start with a layer of cheezecake followed by a layer of blueberry and top with another layer of cheezecake in each cup (or popsicle mold, if using). Gently insert the popsicle sticks. The mixture will be thick enough to allow the sticks to stand upright. Freeze the popsicles until solid.