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Cherry Cheesecake Popsicles

Rich, creamy cheesecake popsicles with fresh cherry compote swirl, graham cracker crumbles & a couple of secret ingredients + starry nights, goosebumpy legs, and the magic of summer.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: Canadian
Servings: 10
Author: Jennifer Pallian BSc, RD


Cherry swirl

  • 2 cups fresh pitted cherries packed
  • 1/3 cup granulated sugar

Cheesecake base

  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 1/4 cup full-fat greek yogurt
  • 1 tbsp lemon juice
  • 1/8 tsp almond extract

Craham cracker "crust"

  • 3 tbsp crushed graham crackers
  • 1 tsp melted butter


  • 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.