Werther’s Original
Caramel Swirl Cheesecake Pops

Caramel Swirl Cheesecake Pops

A perfect summer or year-round treat! Sweet cream cheese and caramel swirled ice pops topped with graham cracker cookie crumble.


Easy Difficulty

For caramel sauce:

For cheesecake ice cream:

  • 16 ounces cream cheese, room temperature
  • 1 1/3 cup Greek yogurt
  • 1/3 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 cup graham crackers, crushed


  1. For caramel sauce: Combine caramels and water in a microwave-safe bowl. Microwave mixture in 30-second increments, stirring between each increment, until caramels begin to melt, about 1 to 1 1/2 minutes. Add cream, and continue to stir until mixture is smooth, about 1 minute. Set aside.

  2. For cheesecake ice cream: Beat cream cheese, using a whisk or electric hand mixer in a large bowl until smooth. Mix in yogurt, sugar and vanilla until combined. Spoon mixture into popsicle molds, one heaping tablespoon at a time, alternating with 1 teaspoon of caramel sauce, until molds are almost full.

  3. With a chopstick or skewer swirl caramel sauce into cream cheese mixture. Top each mold with graham cracker crumbs, and insert popsicle sticks halfway into each popsicle mold. Freeze for at least 4 hours, or overnight. Serve and enjoy.

  4. Makes: approx. 10 servings/pieces

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Ready in: 4 hours (including chilling time)