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Creamy No-Bake Bomb Pop Popsicle Cheesecake

no-bake Bomb Pop popsicle cheesecake - featured image
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A playful, colorful, and easy no-bake cheesecake inspired by classic Bomb Pop popsicles, featuring layers of cherry, lime, and blue raspberry gelatin with a creamy cheesecake base.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened (full-fat for best texture)
  • ½ cup sour cream
  • ¾ cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, cold
  • ½ cup strawberry or cherry gelatin (prepared and slightly cooled)
  • ½ cup lime gelatin (prepared and cooled)
  • ½ cup blue raspberry gelatin (prepared and cooled)
  • Wooden popsicle sticks
  • Optional: Fresh berries or mint leaves for garnish

Instructions

  1. Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press this firmly into the bottom of your 9×5-inch loaf pan, creating an even layer. Chill in the fridge for about 10 minutes.
  2. Mix the cheesecake base: Using an electric mixer, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
  3. Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, being careful not to overwhip.
  4. Fold whipped cream into the cheese mixture: Gently fold about half of the whipped cream into the cream cheese mixture to lighten it, then fold in the rest carefully to keep the texture airy and fluffy.
  5. Layer the cheesecake and gelatin: Pour a thin layer of the creamy cheesecake base over the crust and smooth it out. Chill for 10 minutes to set slightly.
  6. Add the first gelatin layer: Pour the cooled but still liquid strawberry or cherry gelatin evenly over the cheesecake layer. Place popsicle sticks into the gelatin layer spaced evenly (about 6 sticks). Chill until partially set but not firm, about 20 minutes.
  7. Repeat layering: Pour another cheesecake layer over the set gelatin (about ½ inch thick). Chill for 10 minutes. Then add the lime gelatin layer, insert popsicle sticks if needed to support, and chill again. Repeat with the final cheesecake layer and blue raspberry gelatin layer, chilling between each step.
  8. Final freeze: Once all layers are done, cover the pan with plastic wrap and freeze for at least 4 hours or overnight until completely firm.
  9. Serving: Run a warm knife around the edges and lift the cheesecake block using the parchment paper. Slice between the popsicle sticks and pull out each creamy Bomb Pop cheesecake. Garnish with fresh berries or mint if desired.

Notes

Let gelatin cool but remain pourable before layering to avoid melting cheesecake layers. Chill crust before adding filling to prevent crumbling. Chill between layers to keep layers neat and prevent mixing. Cover well when freezing to avoid freezer burn. For dairy-free, use vegan cream cheese, sour cream alternatives, and coconut cream. For gluten-free, use gluten-free graham cracker crumbs or cookies.

Nutrition

Keywords: no-bake cheesecake, Bomb Pop, popsicle cheesecake, summer dessert, layered gelatin, easy cheesecake, no oven dessert

Find it online: https://crispcraving.com/creamy-no-bake-bomb-pop-popsicle-cheesecake-recipe-easy-and-delicious/