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.
It was meant to be! In my fridge I have six egg yolks left over from another recipe, as well as a grapefruit. I look forward to making your recipe. Thanks for sharing!
Wow, that’s a fortunate stroke of dessert serendipity! Let me know how it turns out for you! 🙂
What a nice change on the traditional creme brulee. I’m sure this tastes fantastic, and I cannot wait to give this a try.
Oh and I think I’m going to have to buy a kitchen torch 🙂
I use mine way more than I thought I ever would. If you’re not 100% sold on it yet, think S’mores…
Yeah you sold me on it. I’m heading over to Amazon right now to get some shopping done!
I use mine way more than I thought I ever would. If you’re not 100% sold on it yet, think S’mores…
Yeah you sold me on it. I’m heading over to Amazon right now to get some shopping done!
What a nice change on the traditional creme brulee. I’m sure this tastes fantastic, and I cannot wait to give this a try.
Oh and I think I’m going to have to buy a kitchen torch 🙂
I use mine way more than I thought I ever would. If you’re not 100% sold on it yet, think S’mores…
I wish you had come up with this idea 2 years ago.
Sheesh.
Then I might have been able to eat it.
You can eat it anyway… got a grapefruit and a carton of eggs? 😉
I wish you had come up with this idea 2 years ago.
Sheesh.
Then I might have been able to eat it.
You can eat it anyway… got a grapefruit and a carton of eggs? 😉
I’m honestly not that familiar with grapefruit or creme brulee, but this post certainly makes me wish I was!  The little pots look gorgeous, I’m definitely going to have challenge myself and make this soon 🙂
Thanks Emilia! Those little pots are actually just 8 oz canning jars – the short, fat kind rather than the tall kind.
I’m honestly not that familiar with grapefruit or creme brulee, but this post certainly makes me wish I was!  The little pots look gorgeous, I’m definitely going to have challenge myself and make this soon 🙂
Thanks Emilia! Those little pots are actually just 8 oz canning jars – the short, fat kind rather than the tall kind.
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!
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!
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!