Patriotic Cheesecake Popsicles

Patriotic cheesecake popsicles use alternating layers of raspberry cheesecake and blueberry cheesecake to create a red white and blue popsicle!

Course Dessert
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 12 popsicles
Author Haley D. Williams


  • 1 cup fresh raspberries 1/2 pint
  • 1 cup fresh blueberries 1/2 pint
  • 1 cup (8 ounce package) cream cheese, room temperature
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 3/4 cup plus 2 tablespoons low-fat milk


  1. In a medium bowl, mash raspberries with a spoon or using your hands until a jam-like consistency is reached. Set aside. In a separate medium bowl, repeat the same process with the blueberries and set aside.*
  2. In a food processor, blend cream cheese, sugar and milk together. Divide the mixture into three separate bowls (one for red, one for white and one for blue). Each bowl will contain about 3/4 cup of cheesecake mixture. If there is any remaining, add it to your "white" bowl.
  3. Pour the raspberry mash into one bowl and stir to create the red. Pour the blueberry mash into another bowl and stir to create the blue.* There should now be three bowls—one raspberry cheesecake mixture, one regular cheesecake mixture and one blueberry cheesecake mixture.
  4. Spoon raspberry cheesecake mixture into each popsicle mold about a third of the way up. Place in the freezer for 10-15 minutes (this will ensure the colors don't mix together). Next, spoon the regular cheesecake mixture into each popsicle mold another third of the way up. Place in the freezer for 10-15 minutes. Lastly, spoon the blueberry cheesecake mixture into each popsicle mold until almost full. Leave about 1/4-inch at the top as popsicles will expand as they freeze. Place popsicle sticks into each mold.
  5. Place popsicle molds in the freezer for at least 5 hours or overnight to fully harden.***

Recipe Notes

Don't like raspberry seeds and blueberry skins? Simply place a bowl beneath a mesh strainer and place the raspberry mixture in the strainer. Using the back of a spoon, press the mixture against the strainer to separate the juices from the seeds. Repeat with blueberry mixture to remove skins from the juices.
*The red bowl will probably be pink in color and the blue bowl may be purple in color. They will darken up in the freezer!
***To remove popsicles, fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 seconds. Remove the mold from the water and place it on a sturdy surface. Gripping the handles, pull gently upward to get nice, clean pops. If it feels like a struggle to unmold, leave the pops in the warm water a little longer. You can leave pops in their molds for several days, though it's best to unmold within a day so they don't discolor or change texture.