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This Frozen Cheesecake Popsicle Recipe will change your life! Made with cheesecake ice cream and sweet berry compote, these red white and blue popsicles are the perfect way to celebrate summertime. Make them for a backyard BBQ or as a sweet treat to enjoy all week long!
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Cheesecake Popsicles
If you make these popsicles, everyone will be asking you to make them again. The creamy cheesecake ice cream and raspberry and blueberry compotes make for delicious homemade popsicles everyone loves!
This is not your everyday popsicle recipe. What really sets it apart is its creamy texture and refreshing, fruity flavors. I can promise you you’ve never had a popsicle this delicious before!
Plus, the blueberries and raspberries blend with the white cheesecake mixture to make these the perfect red white and blue popsicles! Serve these frozen cheesecake bars up for a 4th of July celebration, and they will be a hit.
Equipment
To make these frozen cheesecake ice cream bars, you will need an electric stand mixer or hand mixer to mix the cream cheese custard used as the ice cream base. You will also need popsicle molds.
An ice cream maker is optional, but will save you a lot of time and make the process much easier.
Frozen Cheesecake Ingredients
Cheesecake Ice Cream
- cream cheese, softened
- egg
- vanilla
- granulated sugar
- whole milk
- heavy cream
- lemon zest
- salt
The rectangular block of cream cheese you know and love is typically sold in 8 oz. packages. For the amount you need for this recipe, you will need one package plus an additional 2 tablespoons.
Cookie Crumble
- graham crackers
- sugar
- unsalted butter, melted
Berry Compote
- blueberries, frozen
- granulated sugar
- water
And…
- raspberries, frozen
- granulated sugar
- water
If you want to keep the compotes separate to make the colors stand out more and have these be more like red white and blue popsicles, you will want to keep the ingredients separate.
If you don’t mind mixing the colors, you can cook them together to save yourself an extra dish to clean!
Alternatively, you can make our Berry Compote Recipe to use in these cheesecake ice cream bars. It uses a few extra ingredients for a flavor that makes the compote really stand out on its own!
How to Make Cheesecake Popsicles
Cheesecake Ice Cream
- Using a hand mixer or electric stand mixer, beat together sugar and cream cheese until smooth. Add in egg and vanilla, scraping down the sides of the bowl as necessary.
- In a medium saucepan, bring whole milk to a simmer. With the electric mixer on low, very slowly pour the milk into the cream cheese mixture.
- Add the mixture to the saucepan and heat on low, stirring continuously until it thickens. When it’s ready, you should be able to see the bottom of the pan when stirring.
- Strain the custard mixture into a clean bowl, then stir in heavy cream, lemon zest, and a pinch of salt. Cover and refrigerate for at least 2 hours.
- Once cold, pour the custard into your ice cream machine and churn according to your machine’s instructions until frozen.
Without an Ice Cream Machine
If you do not have an ice cream machine, you can churn the ice cream by hand. Keep it in the freezer and give it a good mix every 10-15 minutes for at least 1 ½ to 2 hours.
Berry Compote
- Add blueberries and frozen raspberries to separate saucepans (or the same, if you don’t mind mixing them).
- Add sugar and water to each pan and bring to a simmer.
- Continue to simmer, stirring occasionally, for around 20 minutes or until it thickens and the liquid has almost completely disappeared.
- Allow to cool before using.
Graham Cracker Crumble
- Place graham crackers in a plastic bag and gently crush with a rolling pin until they are a crumb texture.
- Mix the crumbs with melted butter and set aside at room temperature.
How to Make Popsicles
- Once the frozen cheesecake ice cream is ready, begin layering your separate ingredients into the popsicle molds.
- I layered mine in the following order:
- Ice cream
- Blueberry compote
- Ice cream
- Cookie crumble
- Ice cream
- Raspberry compote
- Ice cream
- and more cookie crumble at the very bottom
- Freeze for about 2 hours before serving.
- To remove the popsicles from the molds, run the ice cream molds under warm water and gently ease them out.
Variations
- Chocolate-dipped frozen cheesecake balls. Ball the ice cream up into bite-size balls with an ice cream scoop or spoon, then dip in Chocolate Ganache or coat them in the cookie crumble (or both!) and let them harden in the freezer. Serve them as-is or on sticks. Yum!
- Mixed berry compote. Use our Mixed Berry Compote Recipe instead of the two different kinds of compotes. It has extra flavorings, and will taste amazing in these cheesecake bars!
- Mix in strawberry sauce. These popsicles are even better if you pair them with our Strawberry Sauce Recipe.
Frozen Dessert Recipes
Try my Biscoff Cheesecake or Vanilla Creme Brulee next!
Did you try this recipe? Let us know what you think in the comments below and with a rating! We love to hear from you.
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Frozen Cheesecake Popsicle Recipe
Equipment
- Ice Cream Maker (optional, but helpful)
- Stand Mixer (or electric hand mixer)
Ingredients
For the Cheesecake Ice Cream
- 8.9 oz. cream cheese 1 8 oz. package + 2 tablespoons, softened
- 1 large egg
- 1 teaspoon vanilla
- ½ cup granulated sugar
- ½ cup whole milk
- 1 cup heavy cream
- 2 teaspoons lemon zest
- pinch salt
For the Crumble
- ½ cup graham crackers
- 4 teaspoons sugar
- 3 tablespoons unsalted butter melted
For the Blueberry Compote
- 2 cups blueberries frozen
- 1 tablespoon granulated sugar
- 1 tablespoon water
For the Raspberry Compote
- 2 cups raspberries frozen
- 1 tablespoon granulated sugar
- 1 tablespoon water
See our Cooking Conversions Chart for help converting measurements!
Instructions
For the Cheesecake Ice Cream
- Using a hand mixer or electric stand mixer, beat together ½ cup sugar and 8.9 oz. cream cheese until smooth. Add in 1 egg and 1 teaspoon vanilla, scraping down the sides of the bowl as necessary.
- In a medium saucepan, bring ½ cup whole milk to a simmer. With the electric mixer on low, very slowly pour the milk into the cream cheese mixture.
- Add the mixture to the saucepan and heat on low, stirring continuously until it thickens. When it's ready, you should be able to see the bottom of the pan when stirring.
- Strain the custard mixture into a bowl, then stir in 1 cup heavy cream, 2 teaspoons lemon zest, and a pinch of salt. Refrigerate for at least 2 hours.
- Once cold, pour the custard into your ice cream machine and churn according to your machine's instructions until frozen.
- Alternatively, if you do not have an ice cream machine, you can churn the cheesecake ice cream by hand. Keep it in the freezer and give it a good mix every 10-15 minutes for at least 1 ½ to 2 hours.
For the compotes
- Add 2 cups frozen blueberries and 2 cups frozen raspberries to separate saucepans.
- Add 1 tablespoon sugar and 1 tablespoon water to each pan and bring to a simmer.
- Continue to simmer, stirring occasionally, for around 20 minutes, or until it thickens and the liquid has almost completely disappeared.
- Allow to cool before using.
For the crumble
- Place ½ cup graham crackers in a plastic bag and gently crush with a rolling pin until they are a crumb texture.
- Mix the crumbs with 3 tablespoons melted butter and set aside at room temperature.
To assemble
- Once all of your ingredients are made and ready, begin layering your separate ingredients into the popsicle molds. I layered mine in the following order: 1. Ice cream 2. Blueberry compote 3. Ice cream 4. Cookie crumble 5. Ice cream 6. Raspberry compote 7. Ice cream 8. Cookie crumble
- Freeze for about 2 hours before serving.
- To remove the popsicles from the molds, run the ice cream molds under warm water and gently ease them out.
Video
Notes
- Churning the ice cream by hand. You can mix the ice cream by hand, but it will take longer than using an ice cream machine. Keep it in the freezer and give it a good mix every 10-15 minutes for at least 1 ½ to 2 hours.
- Try making cheesecake balls! Ball the ice cream up into bite-size balls with an ice cream scoop or spoon, then dip in Chocolate Ganache or coat them in the cookie crumble (or both!) and let them harden in the freezer. Serve them as-is or on sticks. Yum!
- Use our berry compote recipe. You can use our Mixed Berry Compote instead of two separate compotes to make this frozen cheesecake recipe. It is delicious!
Nutrition
Photography by Marie Roffey
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