Pumpkin Cheesecake Popsicles

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I thought it would be nice to do a little something different with pumpkin for you today. It’s been stinking hot here. I know I shouldn’t be complaining about good weather, but when October comes around and it’s nearly 100 degrees, it just bums me out.

When I can’t turn on my oven, and I am looking for a refreshing treat, I turn to these Pumpkin Cheesecake Popsicles. Years ago, I made a Weight Watchers Pumpkin fluff pie, which is made with Cool Whip and Pumpkin, and I could devour the entire thing all by myself. So I decided to make my own version.

I tried these popsicles a couple different ways, with and without cream cheese, in different popsicles moulds. I like to use paper cups for my popsicles sometimes because it is WAY easier to get the popsicles out of the moulds. You just make a cut in the cup and peel it away.

I chose to make this with homemade whipped cream, simply because the end of the day, I like it better than Cool Whip. You can absolutely use Cool Whip instead of homemade whipped cream for this recipe. These popsicles have a little surprise at the end with the graham cracker crust. Everyone likes a graham cracker crush right? That’s right.

 

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Pumpkin Cheesecake Popsicles

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8-10 popsicles

Description

A frozen creamy pumpkin filling mixed with fresh whipped cream.

Ingredients

  • 1 1/2 C Heavy whipping cream
  • 1/4 C (heaping) Powdered sugar
  • 4 oz Cream cheese
  • 1 C Pumpkin puree
  • 1 Cheesecake pudding mix (3.4 oz)
  • 1 tsp Cinnamon
  • 1/2 C Graham cracker
  • 1 tbsp butter, melted

Instructions

  1. Beat heavy whipping cream in a mixing bowl on medium high speed. After two minutes, add powdered sugar and beat until stiff peaks form. Set aside in refrigerator.
  2. Beat cream cheese on medium speed until light and fluffy. Scrape down the sides of the bowl if necessary. Add pumpkin puree and beat until smooth and well combine.
  3. Add dry cheesecake pudding mix and cinnamon and beat until incorporated.
  4. Fold whipped cream into pumpkin cheesecake mix until mixed. Overmixing will deflate the whipped cream. Divide mix between 8-10 paper cups.
  5. Combine graham crackers and melted butter and mix to combine. Divide graham crackers between filled paper cups. Stick the popsicle sticker 2/3 of the way down the paper cup.
  6. Freeze for 4-6 hours. Peel away paper cups to serve.

Notes

Total time includes freezing.

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Recipe my from my friends:

Pumpkin Pie Ice Cream from Your Home Based Mom

Pumpkin Spice Nutella Swirled Pie from This Gal Cookies

Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream from How Sweet it Is

Chocolate Pumpkin Cheesecake From Life Love and Sugar

23 Responses
  1. Rachel @ Bakerita

    Oooh I love this! Absolutely perfect for this weird in between time where it’s still hot some days. And they sound and look absolutely DELICIOUS!!

  2. Renee@Two in the Kitchen

    Woah! I saw the title of this and got really excited! These look so tasty. But I have to tell you that seeing the teethmarks in these frozen treats makes me jump out of my skin! Sensitive teeth and all!! 😉

  3. Alice @ Hip Foodie Mom

    I’m so sorry to hear it’s nearly 100 degrees. . in October. . that’s crazy!! It’s funny. . I also made a no-bake treat today thinking of my family in CA . who tells me everyday that they hate me because it’s in the 50s-60s here in Wisconsin. I’m going to forward this recipe to my sister-in-law because right now she needs all the no-bake treats they can get!. . 😛 love these pumpkin-cheesecake-popsicles!!

    1. Beyond Frosting

      Hey Alice! I’ve been in Iowa all this week and the mornings have been nice and cool and I am loving it! I also heard from Jocelyn that you are coming to the BHG event this weekend! I have decided to stay and I am looking forward to meeting you! Have a safe trip and see you tomorrow!

  4. Christina B

    I didn’t know there was such a thing as cheesecake pudding mix! I am now drooling.
    I had to Google it because I assumed it was made by Jello but had never seen it. I thought maybe you meant the mix that comes with their no-bake cheesecake kit. I will have to see if my store carries that flavor because pumpkin pie and cheesecake are two of my favorites.
    Oh who am I kidding…all food is my favorite 🙂
    Thank you for your amazing recipes! So creative.

    1. Beyond Frosting

      Yes Christina! Keep an eye out! The package is the same color as vanilla pudding! It is actually pudding mix, not the no-bake jello stuff.

  5. Mir

    Yep, you’re bumming me out. My dream is to live in a warm climate, and here I am in chilliness. I’m dying for 100 degrees.
    But these popsicles are super amazingly genius, so you’re forgiven! I love this recipe!

    1. Beyond Frosting

      We can switch places 🙂 I feel silly complaining about how hot it is, but the fact is that after 5 years of living in California, I really miss my seasons!

  6. Beth @ bethcakes

    I’ve been thinking about making some fall popsicles too! It’s still pretty warm where I live, but I didn’t know if anyone else could relate. I’m totally going to make some now! I love the pumpkin cheesecake flavor you went with. Looks amazing!

    1. Beyond Frosting

      Oh my word can I relate! I’ve been in Iowa the past couple of days and it’s been quick brisk in the morning and I am just looooooving it!

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