Vegan Strawberry Cheesecake Popsicles
Author: 
Recipe type: Vegan, Gluten Free, Dessert, Freezer
Serves: 6
 
Ingredients
  • 8 oz. (227g) vegan cream cheese at room temperature (I used Daiya)
  • ½ cup unsweetened almond milk
  • ¼ cup maple syrup
  • ¼ cup fresh lemon juice
  • Zest from ½ lemon
  • A pinch of sea salt
  • ½ tsp pure vanilla extract
  • 4 large ripe strawberries
  • About ⅓ cup your favourite granola
Instructions
  1. Make the cheesecake mix in a blender by blending the vegan cream cheese, almond milk, maple syrup, lemon juice, lemon zest, salt, and vanilla until smooth. Set aside.
  2. In another blender or small food processor, blend the strawberries into a puree.
  3. Prepare popsicle molds or arrange 6 mini paper cups in a loaf pan. Add 1 tbsp of cheesecake mix to each cup, followed by 1 tsp of puree and a sprinkle of granola. Repeat until cup is almost full and finish off with a layer of granola. If using paper cups, wrap the top with squares of aluminum foil and pierce the popsicle sticks through the centre; the foil helps keep the sticks upright as they freeze.
  4. Place filled cups into the freezer and freeze overnight until solid. Remove popsicles from molds and enjoy immediately.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-strawberry-cheesecake-popsicles/