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These easy cheesecake popsicles are rich, creamy, and perfect for cooling down with on a hot summer day. And bonus, they’re sugar free, gluten free, low carb, and keto friendly!
When the weather heats up enough to necessitate trips to the ice cream stand, I am only too happy to get out my popsicle mold.
Regarding popsicles (or maybe in general), I’m a sucker for offbeat flavor combos, like cherry chocolate chip coffee popsicles and plum bars with thyme and cardamom. When the fabulous Billy (of Wit & Vinegar) mentioned this year’s Popsicle Week, I knew I wanted to go all out! I’m telling you, these are luscious.
Taking inspiration from one of my favorite creamy, decadent low-carb desserts (buttermint cheesecake mousse), I started with a cream cheese base. I browned a couple tablespoons of butter, which adds lovely little brown flecks and a nutty flavor dimension to these popsicles. And those caramelized golden bits of butter is the dulce de leche part of these cheesecake pops!
Cinnamon, vanilla, and toasted almonds get added to the mix, and whipped cream is folded in for a mousse-like treat. Yup, you could stop right there and just grab a spoon. But this is Popsicle Week after all, so you see where I went with this.
These pops have a lot going on, combining the flavors of cheesecake and dulce de leche with the added bonus of cinnamon and toasted almond. It all works though, I promise. Icy, fruity pops are good, but if you’re looking for the creamy factor that ice cream provides, look no further. These are rich and satiating, every bit as much as ice cream (and how many popsicles can make that claim?), and they’re the perfect cool treat to stock the freezer with for a hot day.
What’s your favorite crazy popsicle or dessert flavor?
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter – Here we brown a couple tablespoons of butter for rich flavor notes of toasted nuts and caramel. It also adds pretty little brown flecks.
- Cream cheese – This provides a rich, velvety cheesecake-like base for these ice cream pops.
- Keto powdered sugar – Or if keeping these low carb and sugar free isn’t a concern, you can use regular powdered sugar.
- Pure vanilla extract – For flavor and aroma.
- Ground cinnamon – Pairs really well with toasted almonds and browned butter. However, cinnamon is optional here.
- Heavy whipping cream – Whipped to stiff peaks.
- Almonds – Adds nutty flavor and crunchy texture. For this recipe, we want them toasted, cooled, and coarsely chopped.
Step-by-Step Instructions: How to Make Easy Cheesecake Popsicles
1: Brown the Butter
Heat the butter in a small saucepan over medium heat until it’s light golden brown and nutty smelling; cool slightly.
2: Make the Cheesecake Mixture
Beat together the browned butter, cream cheese, powdered sugar, vanilla, and cinnamon. Beat in 1/4 of the whipped cream, and then use a rubber spatula to gently fold in the remaining whipped cream 1/4 at a time. Fold in the almonds.
3: Fill the Popsicle Molds
Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. The mixture is quite thick, so you will likely have to tap the mold several times to help the mixture settle to the bottom of the molds; take the time to do this though! You don’t want big air bubbles because they could make it really difficult to unmold the popsicles. TIP: Tap the mold several times on a hard surface to help any air bubbles escape, then insert the sticks.
4: Freeze the Popsicles
Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is.
Flavor Variations and Customization Ideas
You aren’t limited to toasted almond cinnamon dulce de leche flavor! Here are a few different flavor variation ideas to get you started:
- Strawberry cheesecake – Omit the brown butter, cinnamon, and almonds. Swirl in 1/3 cup of your favorite strawberry jam (use 20-minute homemade sugar free strawberry jam to keep the carbs down!).
- Caramel pecan – Keep the brown butter for notes of caramel. Leave out the cinnamon. Instead of almonds, use pecans.
- Chocolate peanut butter – Omit the brown butter, cinnamon, and almonds. Swirl in 1/3 cup of your favorite peanut butter. After freezing and unmolding, dip the popsicles in melted chocolate (or just drizzle it on).
Storage
Unmold the popsicles, wrap each individually in plastic wrap, pop them into a zip-top plastic bag, and store in the freezer for up to 3 months.
Pro Tips For the Best Cheesecake Popsicles
- Make sure you plan ahead because popsicles need time to freeze. Depending on the size of your molds, it usually takes 3 to 4 hours for them to freeze solid.
- You’ll get a different number of popsicles depending on the size of your molds. My molds are 2 1/2 oz/75 ml and I got exactly 5 popsicles.
- To easily unmold popsicles, if your molds are plastic, dip the bottoms in warm water and they should slide right out. If your molds are silicone, you can just peel the mold off the popsicle.
Frequently Asked Questions
That depends on what you’re going for. Think about what size you want, what shape of popsicles you like, and how easy they are to unfold. If you like the old-fashioned, traditional popsicle look (like the popsicles in these photos), then use something like this classic-looking silicone popsicle mold.
One of the easiest ways to make popsicles and ice creams that aren’t icy is to use creamy ingredients with a higher fat content. Here we use cream cheese and heavy whipping cream for a luscious, silky-smooth texture and rich flavor.
More Summer Treats to Chill Out With
- Vanilla Pineapple Popsicles
- Frozen Harry Potter Butterbeer Copycat
- Limonana (Middle Eastern Frozen Mint Lemonade)
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Cheesecake Popsicles Recipe
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Equipment
Ingredients
- 2 tablespoons unsalted butter
- 6 ounces cream cheese at room temperature
- 4 tablespoons keto powdered sweetener or regular powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream whipped to stiff peaks
- 4 tablespoons almonds toasted, cooled, and coarsely chopped
Instructions
- Brown the butter. Heat the butter in a small saucepan over medium heat until it’s light golden brown and nutty smelling; cool slightly.
- Make the cheesecake mixture. Beat together the browned butter, cream cheese, powdered sugar, vanilla, and cinnamon. Beat in 1/4 of the whipped cream, and then use a rubber spatula to gently fold in the remaining whipped cream 1/4 at a time. Fold in the almonds.
- Fill the popsicle molds. Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. The mixture is quite thick, so you will likely have to tap the mold several times to help the mixture settle to the bottom of the molds; take the time to do this though! You don’t want big air bubbles because they could make it really difficult to unmold the popsicles. TIP: Tap the mold several times on a hard surface to help any air bubbles escape, then insert the sticks.
- Freeze. Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is.
- Unmold and store. To easily unmold the popsicles, if your molds are plastic, dip the bottoms in warm water and they should slide right out. If your molds are silicone, you can just peel the mold off the popsicle. Once unmolded, wrap each popsicle individually in plastic wrap, pop them into a zip-top plastic bag, and store in the freezer for up to 3 months.
Notes
- Recipe Yield: You’ll get a different number of popsicles depending on the size of your molds. My molds are 2 1/2 oz/75 ml and I got exactly 5 popsicles.
- Net Carbs: 4 grams per serving (1 popsicle or 1/5 of recipe)
- Customizations: You aren’t limited to toasted almond cinnamon dulce de leche flavor! Here are a few different flavor variation ideas to get you started:
- Strawberry cheesecake – Omit the brown butter, cinnamon, and almonds. Swirl in 1/3 cup of your favorite strawberry jam (use 20-minute homemade sugar free strawberry jam to keep the carbs down!).
- Caramel pecan – Keep the brown butter for notes of caramel. Leave out the cinnamon. Instead of almonds, use pecans.
- Chocolate peanut butter – Omit the brown butter, cinnamon, and almonds. Swirl in 1/3 cup of your favorite peanut butter. After freezing and unmolding, dip the popsicles in melted chocolate (or just drizzle it on).
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on June 20, 2016 and updated on August 22, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Just imagining the brown butter in these popsicles is making me drool! I can’t choose a favorite popsicle but I love creamy ones the best.
I cannot get over the texture of these, Faith. I love creamy / nutty ice cream flavors (pecan praline is a favorite) – so these are right up my ally!
My hubby is only using stevia right now so this is perfect for him!!
These look just perfectly creamy and I’m swooning for the dulce de leche!
The heat here in San Diego is upwards of 90°F and the fires are out of control. This would do nicely today. Like right now. :) BTW, the flavors are beyond tempting.
Wow, I’m sure these taste amazing. I love fruity popsicles nowadays, but the creamy ones get me too. :)
You had me at brown butter, Faith! These pops look truly sensational!
How wonderful creamy and decadent, Faith! :-)
These popsicles sound great. I like the idea of dulce de leche without using sweetened condensed milk. I’m joust going to have to get a popsicle mold.
I just love all the Popsicle recipes floating around the internet these days, but I think your’s might be the best. Dulce de leche is the best flavor, and in Popsicle form? Incredible.