Peach Streusel Popsicles

These Peach Streusel Popsicles are my go-to answer for heatwave cravings—cool, nostalgic, and somehow more exciting than a bowl of ice cream. I first made them on a sweltering July afternoon when the oven felt like a no-go and a jar of peach pie filling was staring at me from the pantry. The result felt like summer in stick form: sweet, slightly tangy cream cheese melded with peach pie filling and a little cinnamon warmth, finished with a crumbly streusel that gives each bite the satisfying contrast of pie crust. They quickly became the favorite snack at neighborhood pool parties and backyard dinner cleanups.

I love how easily this treat bridges the gap between dessert and snack — they’re light enough for a mid-afternoon pick-me-up yet indulgent enough to serve at a casual celebration. The texture is what makes them memorable: creamy, smooth base interrupted by soft peach pieces and dotted with crunchy streusel that softens just enough as the popsicle melts. I discovered the best proportions through a few test batches that involved too much milk (resulting in icier popsicles) and too little streusel (bland). This version balances acidity from the cream cheese and sour cream with brown sugar and cinnamon for an unmistakable peach-pie personality.

Ingredients

• Cream cheese (8 oz): Use full-fat cream cheese, softened to room temperature for a silky base. Brands like Philadelphia provide a reliably smooth texture that blends easily with the other ingredients.
• Powdered sugar (1/4 cup): Finely dissolves into the cream mixture to sweeten without graininess; sift if you notice lumps.
• Brown sugar (1/4 cup + 1/4 cup): Light brown sugar provides moisture and molasses depth — one portion for the filling and one for the streusel to echo that caramelized note throughout.
• Milk (1/3 cup): Use whole milk for creaminess; reduce slightly if you want denser popsicles or substitute half-and-half for an extra-rich texture.
• Cinnamon (1–2 tsp): Adds warm spice. Start with 1 teaspoon and increase to taste; freshly ground cinnamon gives the best aroma.
• Sour cream (1/4 cup): Balances the sweetness with a slight tang and keeps the texture creamy even after freezing.
• Peach pie filling (1 can): Lucky Leaf or a similar brand works well — if you have fresh peaches in season, chop and macerate them with a little sugar and lemon juice instead (see substitutions).
• Flour (1/4 cup) for streusel: Use all-purpose flour to create the crumb structure; swap with a gluten-free blend if needed but expect a slightly different texture.
• Butter (1/4 cup): Cold, cut into pieces and mashed into the streusel for a true buttery crumble; use unsalted and add a pinch of salt if needed.
• Extras: Popsicle sticks and a popsicle mold — choose a mold that holds 10–12 popsicles or make two small batches if your mold is smaller.

Instructions

Prepare the creamy base: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1/4 cup brown sugar until smooth. Add 1/3 cup milk, 1–2 teaspoons cinnamon, and 1/4 cup sour cream and mix until fully combined. Use a hand mixer on low or a sturdy whisk; the goal is a silky, lump-free base. If it feels too thick to pour, add milk by tablespoons until it reaches a pourable consistency but not watery. Prep the peaches: Open the can of peach pie filling and transfer to a bowl. Chop the peach pieces into smaller chunks so they fit comfortably in the popsicle mold and distribute evenly. Fold the peach pieces into the cream mixture gently, reserving a few chunks to press into the molds for extra fruit impact. Make the cinnamon streusel: In a small bowl combine 1/4 cup flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add 1/4 cup cold butter cut into pieces and work it into the dry mixture with a fork or pastry cutter until crumbly. The pieces should be pea-sized and hold together slightly when pressed — that creates the best texture after freezing. Fill the molds: Fill each popsicle cavity about halfway with the peach-cream mixture. Sprinkle a thin even layer of cinnamon streusel over the filling, then top with more peach-cream until the mold is nearly full. Press a popsicle stick into each mold; for extra security, add a pinch of streusel around the stick where it meets the mixture to anchor it. Freeze and release: Place the molds flat in the freezer and freeze until solid, at least 4 hours or ideally overnight. To unmold, run the outside of the mold under warm water for 10–20 seconds and gently pull the popsicles free — avoid soaking the mold, which can melt the surface too much and smear the streusel.

Storage Tips

Store frozen popsicles in their mold or transfer to an airtight container to avoid freezer burn. If removing from molds, wrap each popsicle in parchment or plastic wrap and place them in a freezer-safe zip-top bag. For best texture, use within three months; keep the freezer at a consistent temperature. Thaw slightly under warm running water for about 10–20 seconds to release from the mold without melting the streusel. If you plan to serve them at a party, remove from the freezer 5–10 minutes ahead to soften just enough for easy biting.

Ingredient Substitutions

If you need dairy-free options, replace cream cheese and sour cream with equal amounts of full-fat coconut cream and a dairy-free cream cheese alternative; note that coconut will add a subtle tropical note. For gluten-free streusel, use a 1-to-1 gluten-free flour blend and consider adding 1 tablespoon of almond flour for extra crumbly texture. Fresh peaches can be substituted for canned pie filling: roughly 3 cups peeled and sliced peaches simmered with 2 tablespoons sugar and 1 teaspoon lemon juice until syrupy will work well. To reduce sugar, swap half the brown sugar with a sugar substitute that measures cup-for-cup, but expect minor changes to texture.

Serving Suggestions

Serve as-is for a nostalgic snack, or plate with a small scoop of vanilla ice cream and a dusting of cinnamon for a more substantial dessert. Garnish with a sprig of mint or a few fresh peach slices for a pretty presentation at summer gatherings. These pair wonderfully with iced tea, cold brew coffee, or a light sparkling wine for adult-friendly brunches. For a kids’ after-school treat, serve with sliced apples and a small bowl of extra streusel for sprinkling.

Cultural Background

Peach desserts are deeply rooted in American Southern cooking, where the fruit is celebrated in cobblers, pies, and preserves. Turning a peach filling into a frozen form draws on that tradition but simplifies it for casual summer living. The streusel topping echoes the crumble used in many European-influenced fruit desserts, and combining it with a creamy base gives a modern twist reminiscent of frozen custards and Italian semifreddo — a hybrid that balances accessibility with nostalgic flavors.

Seasonal Adaptations

In mid-summer when peaches are at their best, swap canned filling for fresh, macerated peaches with a splash of lemon juice and a pinch of vanilla for brighter flavor. For fall, consider replacing peaches with spiced apple pie filling and increase cinnamon to 2 teaspoons, adding a pinch of nutmeg. For holiday gatherings, fold in 1/4 cup chopped toasted pecans into the streusel for a richer, festive texture.

Meal Prep Tips

Assemble multiple popsicles in an assembly line: first portion the peach-cream mix, then streusel, then finish filling. Store extra streusel in a zip-top bag in the freezer so it stays cold and crumbly for fast batches. Label batches with flavor variations and date. If you’re prepping for a week of snacks, keep popsicles in a deep freezer for consistent texture and use quick release under warm water to serve without delay.

These popsicles are a small celebration of summer that freeze beautifully and travel well. Whether you’re making them for kids, a poolside crowd, or just to savor on a hot afternoon, they invite a nostalgic smile with every bite. Try a batch this weekend and make them your own with flavor twists and extra crumble.