Cherry cheesecake popsicles are a creamy frozen treat bursting with bright summer flavor. These easy-to-make ice pops combine rich cream cheese, sweet cherries, and a crunchy graham cracker topping for a refreshing dessert everyone will love.
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Cheesecake is one of my favorite treats, and these cherry cheesecake popsicles capture that luscious flavor in a lighter, kid-friendly format. They pair a smooth cream cheese base with a homemade cherry purée and a crumbly graham cracker “crust” on top. You can easily adjust the sweetness, substitute different cookie crumbs, or swap cherries for other fruits, making this a flexible recipe for summer.
Ingredients
Ingredients for about 10 popsicles:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 cups pitted sweet dark cherries, divided (about 1½ cups for purée, ½ cup sliced)
- 2 tbsp water
- 1/2 cup sugar, divided
- 1 (8 oz) package cream cheese, full fat for best flavor
- 1 cup milk
How to Make Cherry Cheesecake Popsicles
The method is quick and straightforward. Plan ahead so the popsicles have plenty of time to freeze.
- In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened and set aside.
- Place 1½ cups pitted cherries, 2 tablespoons water, and 2 tablespoons of the sugar in a blender or food processor. Puree until smooth, then pour the purée into a measuring cup or bowl and rinse the blender.
- To the rinsed blender, add the cream cheese, milk, and the remaining sugar (about 6 tablespoons). Blend until the mixture is completely smooth and pourable.
- Divide the cream cheese mixture in half. Stir the cherry purée into one half to make a cherry cream-cheese mixture.
- Slice the remaining ½ cup cherries in half.
- Assemble the popsicles: place a few cherry slices into each mold, filling to about one-third. Pour plain cream cheese mixture over the cherries so it settles around them.
- Add the cherry cream-cheese mixture to fill the molds to about two-thirds full.
- Top each popsicle with the graham cracker mixture and gently press it down to create a crumb layer.
- Cover the molds and insert sticks. Freeze for at least 8 hours or overnight until fully set.
Serving and Storing
Keep the popsicles stored in their molds or transfer them to an airtight container once fully frozen. Properly stored in the freezer, they will keep well for several weeks to months, though best quality is within a few weeks.
To remove a popsicle, run the mold briefly under warm water for 5–10 seconds and gently pull out the stick. Serve immediately — these popsicles are best enjoyed cold and will melt quickly at room temperature.
Tips and Variations
- Adjust sweetness one tablespoon at a time. Taste each component as you go and add more sugar if needed.
- Substitute graham cracker crumbs with golden Oreo crumbs, shortbread, gingersnaps, or Nilla wafers for a different flavor profile.
- If cherries aren’t available or preferred, use ripe berries, peaches, or mango instead. Fresh, ripe fruit gives the best flavor and color.
- Use full-fat cream cheese for the creamiest texture. If needed, soften the cream cheese slightly before blending to avoid lumps.
- Only remove popsicles from the freezer when ready to serve — they melt quickly on warm days.
Nutrition (Approximate)
Per popsicle (estimate): Calories: 224 kcal; Carbohydrates: 23 g; Protein: 3 g; Fat: 14 g; Sugar: 18 g. Nutrition will vary by ingredients and portion size.
Other Popsicle Ideas
If you enjoy making homemade popsicles, try variations like lemon pie pops, sweet tea lemonade pops, or milk-and-cereal breakfast pops for more seasonal treats.
If you try these cherry cheesecake popsicles, leave a comment on the recipe page to share how they turned out — feedback from readers is always appreciated!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. As always, all opinions are my own.