Blend cream cheese, whipping cream and sugar in blender until smooth. Batter may become quite thick.
Add in chopped berries and blend on low speed until batter just turns uniformly pink and some berry pieces still remain intact.
Pour batter into ice pop molds. Batter may be thick and not pour in easily. To help it slide down, rap the ice pop molds against counter so that the batter settles down inside molds. Freeze for several hours or overnight to set.
Remove according to ice pop mold instructions (mine require running them under water for a few minutes).
