In a processor/blender whiz, yogourt, cream cheese, 1 tbsp agave until smooth.
Pour mixture 1/2 way up the espresso cups. Freeze for 1 hr to set.
Meanwhile whiz the berries + the remaining agave into the yogourt mixture, refrigerate.
Pour the berry mixture over the white mixture, insert the Popsicle sticks and refreeze for 4 hrs or overnight