These delicious cherry cheesecake popsicles are a perfect summertime treat. They’re packed with rich and creamy cheesecake flavor, a fresh cherry compote swirl, graham cracker crumbles, and a couple of secret ingredients that will leave you wanting MORE!
These Cheesecake Popsicles are rich, sweet, and tangy—with a fresh cherry compote swirl, buttery graham cracker crust crumbles and a hint of almond for that old-school cherry Philadelphia cheesecake flavor.
You hip up a fluffy no bake cheesecake base, then layer them into molds with a sprinkle of crushed graham crackers.
They freeze into a creamy pop version of cherry cheesecake bars with a jammy cherry swirl in every bite.
Here’s What You Need for This Cherry Cheesecake Popsicles Recipe
These popsicles are made from real ingredients and a few pantry staples.
Cherry Cheesecake Popsicle Ingredients
Cherry Swirl
- Cherries: Use fresh or frozen cherries—just make sure they’re pitted.
- Granulated sugar
Cheesecake Base
- Cream cheese
- Granulated sugar
- Greek yogurt: If you prefer to go lighter, toward the yogurt side, try my Blackberry Frozen Yogurt Pops, Frozen strawberry yogurt bites, and Yogurt bark recipe
- Lemon juice
- Almond extract
Graham Cracker Crust Topping
- Crushed graham crackers
- Melted butter: Binds the crumbs together and adds richness.
Variations and Substitutions
Here are a few ways to make these your own.
- Use other fruit: Blueberries, raspberries, or a mix work well.
- Try vanilla instead: If almond extract isn’t your thing, use pure vanilla.
- Make it gluten-free: Swap graham crumbs for gluten-free cookies or skip entirely.
- Dairy-free version: Use dairy-free cream cheese and yogurt (like coconut-based), and plant-based butter.
Grab These Tools
Keep it simple with a few basics.
- Medium saucepan: To simmer the cherry compote.
- Hand mixer: Makes the cheesecake base extra smooth.
- Mixing bowls: One for the filling, one for the crumb topping.
- Popsicle molds: Use silicone or plastic with a built-in stick insert.
- Popsicle sticks: If your molds need them separately.
- Small spoon: For layering the popsicle mixture into the molds.
If you love homemade popsicles, try my Watermelon Popsicles with Chocolate Seeds and Strawberry Popsicles, too! And I’ve got grown-up alcohol popsicles, too!
How to Make Cherry Cheesecake Popsicles: An Easy Guide
You’ll need just 20 minutes of prep—then the freezer does the rest.
Make the Cherry Swirl
- Simmer cherries and sugar until juicy and slightly thickened. Cool completely before using.
Make the Cheesecake Filling
- Whip everything together until light and fluffy. Don’t skip the whipping—it gives you the best texture.
Make the Graham Crust Topping
- Stir melted butter into crushed graham crackers until they’re moistened and clumpy.
Layer and Freeze
- Alternate cheesecake and cherry mixtures in the molds, leaving a bit of space at the top. Add the graham layer last. Insert sticks and freeze.
5 Common Mistakes When Making Cherry Cheesecake Popsicles
Here are the most frequent mix-ups to avoid when making these popsicles:
- Skipping the cooling step – Hot compote will melt the cheesecake base. Cool it fully first.
- Using spreadable cream cheese – It won’t firm up properly. Stick with full-fat blocks.
- Overfilling the molds – Leave a bit of space at the top to add the graham cracker layer.
- Forgetting to swirl – Alternate the layers for the prettiest pops. A quick swirl gives a nice marbled look.
- Not freezing long enough – They need a full 4–6 hours to set completely before unmolding.
Make Ahead and Storage
Popsicles are made to be ahead-of-time treats. Here’s how to store them right.
Storing Leftovers
- Store popsicles in a freezer-safe bag or container. They’ll keep for about 1 month.
How to Make the Best Cherry Cheesecake Popsicles: Final Notes + Secrets
Unlock the full potential of your cheesecake pops with these key takeaways:
- Use room-temp cream cheese: It whips up smoother and blends better with yogurt.
- Cool the compote fast: Speed-cool using an ice bath if you’re short on time.
- Don’t overmix the swirl: Too much mixing will muddy the layers.
- Use silicone molds if you can: They’re the easiest for removing pops cleanly.
- Freeze fully before removing: Let them go overnight if you want no-stress unmolding.
Other Summer Treats You Won’t Want to Miss
- Frozen S’Mores Dessert
- Chocolate Peanut Butter Yogurt Bark
- Peanut butter yogurt bites
- Kiwi frozen yogurt recipe
- Frozen lemon mousse recipe
More Cheesecake Recipes Everyone LOVES:
- Lemon Swirl Cheesecake
- Chocolate Cheesecake
- Pumpkin Cheesecake Bars
- Caramel Mascarpone Cheesecake Recipe
- Easter Egg Cheesecake
- Sweet Potato Cheesecake with Pecan Crust
Cherry Cheesecake Popsicles
Ingredients
Cherry swirl
- 2 cups fresh pitted cherries packed
- ⅓ cup granulated sugar
Cheesecake base
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- ¼ cup full-fat greek yogurt
- 1 tbsp lemon juice
- ⅛ tsp almond extract
Craham cracker “crust”
- 3 tbsp crushed graham crackers
- 1 tsp melted butter
Instructions
- Stir cherries and sugar in a saucepan over medium-high heat until cherries release their juices, reducing heat when they come to a rapid simmer. Maintain a low simmer until cherries are soft and juices start to thicken, about 10 minutes. Cool completely. (Which you can do quickly by scraping the compote into a freezer bag and submerging in an ice bath.)
- With an electric mixer (or a strong arm), whisk together cheesecake base ingredients until smooth and fluffy.
- In a separate small bowl, stir butter into graham crumbs until it resembles wet sand.
- Alternate spoonfuls of cheesecake base and cherry compote into popsicle moulds until about 3/4 full. Top with graham crumble and insert popsicle sticks. Freeze until completely solid, at least 4 hours. To release popsicles easily from moulds, run them under hot water until they come out with a gentle tug.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Recipe looks great. do you eat them frozen or bring them tp refrigerator temperature?
Hi Susan, eat them frozen as ice pops straight from the freezer.
So tasty and so easy to make! Loved by all!
Glad to hear it!! 🙂
So tasty and so easy to make! Loved by all!
Glad to hear it!! 🙂
I wish you had come up with this idea 2 years ago.
Sheesh.
Then I might have been able to eat it.
I’m a big grapefruit fan too. I love having segmented pieces with a drizzle of honey on them. This sounds fantastic, I can’t wait to try it!