Set up a stand mixer or large mixing bowl and hand mixer. Add cream cheese and beat on high until smooth and creamy. Add heavy whipping cream and condensed milk and beat until the texture starts to foam up into soft peaks. Add sea salt a pinch at a time and adjust to desired taste. Continue mixing until you reach a light and airy mousse-like consistency. Be careful not to overmix; stop before you have the firm peaks characteristic of whipped cream. Pour into a piping bag. Set aside in the refrigerator.

Place tea bags, water, vanilla extract, star anise, cardamom, cinnamon stick, vanilla bean, and turmeric into a medium-sized pot and bring to a simmer over medium heat. Reduce the heat to low and continue to simmer for 3–5 minutes. Strain tea mixture and place in refrigerator to cool.

In a large bowl, whisk sugar, sweetened condensed milk, evaporated milk, and cooled tea until thoroughly combined.

Pour Thai tea 1/3 of the way up the Popsicle molds. Then pipe in cheese foam, creating a layer about 1/4-inch thick. Continue layering until the mold is nearly full. Snap on lids, insert Popsicle sticks, and freeze overnight.