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Easy No-Bake Bomb Pop Popsicle Cake

no bake bomb pop popsicle cake - featured image
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A playful, no-bake summer dessert inspired by nostalgic bomb pop popsicles, featuring vibrant red, white, and blue layers with a creamy and icy texture.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 8 ounces (225g) cream cheese, softened
  • 1 cup powdered sugar (125g)
  • 2 cups heavy whipping cream (475ml), chilled
  • 1 teaspoon vanilla extract
  • 1 cup strawberry or cherry gelatin (prepared as per package instructions, cooled but not set)
  • 1 cup coconut or vanilla pudding (prepared)
  • 1 cup blue raspberry gelatin (prepared, cooled but not set)
  • Optional garnishes: fresh berries (strawberries, blueberries), mini popsicles or candy flags

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand. Press firmly and evenly into the bottom of a 9×9-inch pan. Chill in the fridge for about 10 minutes.
  2. Make the cream cheese filling: Beat softened cream cheese with powdered sugar until smooth and creamy. Add vanilla extract and mix well.
  3. Whip the cream: In a large bowl, whip cold heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed. Avoid overwhipping.
  4. Fold the whipped cream: Gently fold whipped cream into the cream cheese mixture using a rubber spatula until combined and light.
  5. Layer the cake: Pour the cream cheese-whipped cream mixture over the chilled crust and smooth the top.
  6. Add the popsicle layers: Spoon the prepared red gelatin over the cream layer and spread evenly. Freeze for about 20 minutes until slightly firm but not fully set.
  7. Spread the white pudding layer over the red gelatin and freeze for another 20 minutes.
  8. Add the blue gelatin layer on top, smooth it out, then freeze the entire cake for at least 2 hours or until fully set.
  9. Unmold and garnish: Run a warm knife around the edges before releasing the springform pan. Decorate with fresh berries or mini popsicles if desired.
  10. Let the cake sit at room temperature for 5-10 minutes before slicing for cleaner cuts.

Notes

Let gelatin cool completely before layering to avoid melting the cream layer. Chill mixing bowl and beaters before whipping cream for better volume. Fold whipped cream gently to keep mixture airy. Use a warm knife dipped in hot water for clean slices. Cake tastes better after chilling overnight. For dairy-free, use vegan cream cheese and coconut cream; for gluten-free, substitute graham crackers with almond flour.

Nutrition

Keywords: no-bake cake, popsicle cake, summer dessert, bomb pop, patriotic dessert, easy dessert, layered cake, gelatin dessert

Find it online: https://leilameals.com/easy-no-bake-bomb-pop-popsicle-cake-recipe-perfect-for-summer-desserts/