Red White and Blue Cheesecake Popsicles
These easy-to-make red, white, and blue popsicles are perfect for any Memorial Day or Fourth of July celebrations! Creamy cheesecake combined with blueberries, and raspberries, creates a delicious frozen treat perfect for any hot summer day!
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These fun homemade patriotic popsicles are not only easy to make, but they are sure to impress with their rustic look and festive red, white, and blue! Popsicles are a great quick and easy frozen treat perfect for any hot day. And in my house, no summer holiday would be complete without them!
July 4th around here is usually filled with fireworks, outdoor games, and more food than we know what to do with, and though we always have tons of fun, the 4th of July is almost always super hot and humid.
Since it’s more often than not, sunny, hot, and humid during our Independence Day celebrations, and since we plan to spend most of the day outside.
I do my best to keep the freezers stocked with all sorts of yummy frozen treats. From ice cream to healthy popsicles, homemade ice cream bars, and more!
And though there is almost always a box of brightly colored bomb pops from the grocery store lurking around somewhere. I try my best to make as many of our popsicles at home as possible.
And while these homemade red, white, and blue popsicles, feature slightly different flavors from most popsicles. I’m happy to report that these layered cheesecake popsicles are always bigging hit than anything you can buy from the store!
These popsicles are creamy, flavourful, and refreshing, they have a long shelf life, and are sure to be a hit with kids and grown-ups alike!
Red, white, and blue cheesecake popsicles
to make this recipe you’ll need the following:
- a popsicle mold, you can also use small paper cups to make these homemade popsicles!
- popsicle sticks
- upright blender
- plastic squeeze bottles, or resealable plastic bags, for creating easy layers!
- food-safe freezer bag or zip-top bag for storing
Ingredients
- cream cheese softened
- plain Greek yogurt, you can also use sour cream
- white sugar
- milk
- vanilla extract
- frozen blueberries, thawed
- frozen raspberries thawed
- simple syrup, or sweetener of choice, optional
How to Make Red, White, and Blue Popsicles
In an upright blender, combine the thawed blueberries and 1 tbsp of simple syrup, and puree until smooth. Transfer the finished mixture into a plastic squeeze bottle, or a resealable bag, and set aside. If your mixture looks a little too purple you can add a few drops of blue food coloring to help create a deep blue.
Rinse out your blender, then prepare the raspberry mixture. Combine the thawed raspberries with 1 tbsp of simple syrup and puree until smooth. Transfer the finished mixture into a plastic squeeze bottle, or a resealable bag, and set aside.
The cheesecake mixture can either be made in your upright blender(though you might need a little extra milk.) Or it can be made in a large bowl and mixed with beaters.
Combine, the softened cream cheese, Greek yogurt, sugar, milk, and vanilla extract, and mix until smooth. Transfer the finished mixture into a plastic squeeze bottle, or a resealable bag, and set aside.
Place the raspberry mixture and the cheesecake mixture in the fridge until ready to use. If you are using resealable plastic sandwich bags, carefully cut off the tip of one corner of each bag when you are ready to add that layer.
To create the blueberry layer, gently squeeze the blueberry mixture into each mold, filling them roughly 1/4 of the way up. Place a popsicle stick into each mold, be sure to push it down all the way, so that it is touching the bottom of each mold. Place the popsicles in the freezer and allow them to freeze for 30-40 minutes before adding the next layer.
Now for the white and red, you can make as few or as many layers as you want. I did 3 white layers, and 2 red layers, but you easily just do one of each, or add as many layers as your popsicle molds can fit!
Once the blue layer is frozen, add the white layer. Gently squeeze the cheesecake mixture into each mold, adding as much or as little as you like, depending on how many layers you are planning to make. Return the popsicles to the freezer and allow them to freeze for 30-40 minutes before adding the next layer.
For the red layer, gently squeeze the raspberry mixture into each mold, adding as much or as little as you like, depending on how many layers you are planning to make. Return the popsicles to the freezer and allow them to freeze for 30-40 minutes before adding the next layer.
Repeat with the cheesecake and raspberry layers until you have reached your desired look. Once you have added the final layer allow the finished popsicles to freeze for 4-6 hours or overnight before serving.
Enjoy!
Recipe Notes
See my tips and tricks below for how to get your popsicles out of the mold easily! I like to remove my homemade popsicles from the mold, then place them on a parchment-lined baking sheet, and pop them back in the freezer for 10-15 minutes, before moving them to a storage bag or container. This allows them to firm back up, and helps to prevent them from sticking together!
These red, white, and blue popsicles can be stored in a freezer bag or freezer-safe airtight container and frozen for up to 3 months!
If you are having trouble getting your berries to blend, or you would like to thin out the mixture a little more, feel free to add some water to help everything blend smoothly and create a thinner mixture.
You can also use, honey, maple syrup, agave nectar, or white sugar to sweeten the blueberry and raspberry purees. Or you can skip the sweetener altogether!
If you aren’t a fan of cheesecake or are looking to simplify this recipe, you can easily use vanilla yogurt, or even homemade lemonade in place of the cheesecake mixture.
How to get homemade popsicles out of the mold
Getting your popsicles out of the mold can often be tricky, and is honestly one of the hardest parts of making homemade popsicles. Thankfully I found, a quick, easy, and nearly fool-proof way to get popsicles out of the mold!
Fill a dish, or a sink, that is roughly the height of your mold, with warm water(warm NOT hot water). Gently place the mold in the water, be sure that the water doesn’t touch the popsicles themselves, just the mold.
Allow the mold to sit in the water for 20-30 seconds, remove it from the water, gently wiggle the popsicles around, and pull them out.
Again I like to place mine on a baking sheet and put them back in the freezer. This allows them to freeze solid again, without sticking to each other!
Looking for more sweet frozen treats to try?
Strawberry Swirl Cheesecake Popsicles
Homemade Root Beer Float Ice Cream Bars
Pineapple Mango Kombucha Popsicles
Watermelon Kombucha Popsicle recipe
Red White and Blue Cheesecake Popsicles
Equipment
- a popsicle mold you can also use small paper cups to make these homemade popsicles!
- popsicle sticks
- upright blender
- plastic squeeze bottles, or resealable plastic bags, for easily creating layers!
- food-safe freezer bag or zip-top bag for storing
Ingredients
- 1 8 oz block cream cheese softened
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup white sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup frozen blueberries thawed
- 1 cup frozen raspberries thawed
- 2 tbsp simple syrup, or sweetener of choice optional
Instructions
- In an upright blender, combine the thawed blueberries and 1 tbsp of simple syrup, and puree until smooth. Transfer the finished mixture into a plastic squeeze bottle, or a resealable bag, and set aside. If your mixture looks a little too purple you can add a few drops of blue food coloring to help create a deep blue.
- Rinse out your blender, then prepare the raspberry mixture. Combine the thawed raspberries with 1 tbsp of simple syrup and puree until smooth. Transfer the finished mixture into a plastic squeeze bottle, or a resealable bag, and set aside.
- The cheesecake mixture can either be made in your upright blender(though you might need a little extra milk.) Or it can be made in a large bowl and mixed with beaters.
- Combine, the softened cream cheese, Greek yogurt, sugar, milk, and vanilla extract, and mix until smooth. Transfer the finished mixture into a plastic squeeze bottle, or a resealable bag, and set aside.
- Place the raspberry mixture and the cheesecake mixture in the fridge until ready to use. If you are using resealable plastic sandwich bags, carefully cut off the tip of one corner of each bag when you are ready to add that layer.
- To create the blueberry layer, gently squeeze the blueberry mixture into each mold, filling them roughly 1/4 of the way up. Place a popsicle stick into each mold, be sure to push it down all the way, so that it is touching the bottom of each mold. Place the popsicles in the freezer and allow them to freeze for 30-40 minutes before adding the next layer.
- Now for the white and red, you can make as few or as many layers as you want. I did 3 white layers, and 2 red layers, but you easily just do one of each, or add as many layers as your popsicle molds can fit!
- Once the blue layer is frozen, add the white layer. Gently squeeze the cheesecake mixture into each mold, adding as much or as little as you like, depending on how many layers you are planning to make. Return the popsicles to the freezer and allow them to freeze for 30-40 minutes before adding the next layer.
- For the red layer, gently squeeze the raspberry mixture into each mold, adding as much or as little as you like, depending on how many layers you are planning to make. Return the popsicles to the freezer and allow them to freeze for 30-40 minutes before adding the next layer.
- Repeat with the cheesecake and raspberry layers until you have reached your desired look. Once you have added the final layer allow the finished popsicles to freeze for 4-6 hours or overnight before serving.
- Enjoy!
