Cherry Cheesecake Popsicles

There’s a new way to dessert this Yom Tov! Creamy, milky, and refreshing, these frozen treats won’t last long in the freezer – so you might want to double the batch.

8 popsicles


  • 4 oz. cream cheese room temperature
  • 1/4 cup milk
  • 1/4 cup Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar sifted
  • 1 1/2 cups sour cherries
  • 3 tablespoon butter, melted
  • ½ cup crushed graham cracker


Add cream cheese, milk, yogurt and vanilla extract to a food processor. Mix until smooth. Add powdered sugar and continue mixing until combined.
Add half of the cherries and mix until smooth. Add the other half and pulse 2-3 times so that there are cherry chunks. Pour into popsicle molds leaving about 1 inch of space. Set aside.
Combine the melted butter and graham cracker crumbs until it resembles wet sand. Pack a 1/2 inch layer on top of each filled popsicle mold, and add the popsicle sticks. Freeze for at least 4 hours before serving.