Go Back
Cherry cheesecake popsicles with creamy cheesecake layers, cherry swirls, and graham cracker crust on a white marble surface.
Print Pin

Cherry Cheesecake Popsicles

These Cherry Cheesecake Popsicles are rich, creamy, and swirled with sweet-tart cherry filling, capturing all the flavors of classic cherry cheesecake in a refreshing frozen treat. Finished with buttery graham cracker crumbs, they’re an easy no-bake dessert perfect for summer days, parties, or anytime you want a fun cheesecake-inspired indulgence.
Course Dessert, Frozen Dessert, No-Bake Dessert
Cuisine American
Keyword cheesecake on a stick, cheesecake popsicles, cherry cheesecake popsicles, cherry dessert, creamy popsicles, frozen cheesecake, no bake popsicles, summer dessert
Prep Time 15 minutes
Freezing Time 6 hours
Servings 8 popsicles
Calories 220kcal
Cost $9 for entire recipe

Equipment

  • Popsicle molds
  • Popsicle sticks
  • Blender or food processor
  • Mixing bowl
  • Rubber spatula
  • measuring cups
  • Measuring spoons
  • small spoon for layering
  • Skewer or butter knife (for swirling)

Ingredients

Cheesecake Base

  • 8 oz cream cheese softened
  • ¾ cup heavy cream
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt

Cherry Swirl

  • 1 cup cherry pie filling or cherry compote

Graham Crust Mix

  • ¾ cup graham cracker crumbs
  • 2 tbsp melted butter

Instructions

Make Cheesecake Base

  • Blend cream cheese, heavy cream, sweetened condensed milk, vanilla, lemon juice, and salt until completely smooth and thick.

Prepare Graham Crust

  • Mix graham cracker crumbs with melted butter until evenly coated.

Assemble Popsicles

  • Spoon cheesecake mixture into molds, filling about halfway. Add a spoonful of cherry filling and a sprinkle of graham crumbs. Repeat layers until molds are full.

Swirl Gently

  • Use a skewer or knife to lightly swirl the cherry filling—don’t overmix.

Insert Sticks & Freeze

  • Insert popsicle sticks and freeze for at least 6–8 hours, preferably overnight.

Unmold & Serve

  • Run molds briefly under warm water, release, and enjoy!

Notes

  • Soften the cream cheese fully before blending to avoid lumps and ensure a silky cheesecake texture.
  • If the cherry pie filling is very thick, stir in 1–2 teaspoons of water to make it easier to swirl.
  • Do not over-swirl the cherry layer—defined ribbons give the popsicles a prettier cheesecake look.
  • For easy release, run the popsicle molds under warm (not hot) water for 10–15 seconds.
  • If using silicone molds, place them on a baking sheet before freezing to keep them level.
  • Popsicles will keep well in the freezer for up to 2 weeks when wrapped individually or stored in an airtight container.
  • For extra crunch, reserve some graham crumbs and sprinkle them into the molds just before freezing.
  • If the pops freeze too hard, let them sit at room temperature for 2–3 minutes before serving for the best creamy bite.

Flavor Variations

  • Chocolate Cherry Cheesecake Pops – Add mini chocolate chips to the base
  • Black Forest Pops – Use dark cherries + cocoa-dusted graham crumbs
  • Almond Cherry Pops – Add ¼ tsp almond extract to the cheesecake base