Pumpkin Cheesecake Popsicles

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


A frozen creamy pumpkin filling mixed with fresh whipped cream.


  • 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


  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.


Total time includes freezing.

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