These strawberry cheesecake popsicles are a perfect combination of creamy, fruity, and refreshing. They’re made with less than 10 simple ingredients and are dairy-free, vegan, and refined sugar-free. A healthy crowd-pleaser for all ages!
As the weather starts to warm up and the flowers begin to bloom, there’s no better way to welcome spring than with a sweet and refreshing treat. Enter these delectable homemade Strawberry Cheesecake Popsicles! They’re the perfect combination of creamy and fruity, with a smooth cheesecake ice cream filling and a bright strawberry coating. Not only are they easy to make, but they’re also a much healthier alternative to traditional popsicles, making them a perfect dessert for kids and adults alike.
One great thing about this recipe is that it’s vegan-friendly, which means it’s dairy-free and uses no animal products. So, it’s a great option for those who have dietary restrictions or are looking for a healthier dessert option.
Plus, the recipe yields more strawberry mixture than needed for easier dipping. You could enjoy the remainder as a smoothie or pour it into popsicle molds and freeze for about 4 hours for healthy and delicious strawberry popsicles.
Strawberry Cheesecake Popsicles Ingredients
These delectable popsicles are composed of a luscious cheesecake ice cream center covered with a sweet and tangy strawberry sorbet layer. For the cheesecake ice cream center, you’ll only need 5 simple ingredients:
- Cashews: Soak them for at least 2 hours (or overnight) to get a smooth and non-grainy consistency. If short on time, you could cover them with boiling water for at least 15 minutes to let them soften faster. You could skip the soaking step if using a high-powered blender like a Vitamix.
- Dates: If your dates are not soft and easy to blend, soak them with the cashews first as instructed in the recipe notes.
- Yogurt: You can use your favorite plain dairy-free yogurt such as cashew, coconut, or almond milk yogurt. If you’re not avoiding dairy, plain organic Greek yogurt could also be used.
- Lemon juice: Use only freshly-squeezed lemon or lime juice. The acidity helps balance out the sweetness and yield a tangy cheesecake flavor.
- Vanilla extract: Use a high-quality pure vanilla extract (like this) that’s free from refined sugar, fillers, and additives.
For the strawberry coating, you’ll need the following 4 ingredients:
- Strawberries: Either fresh or frozen strawberries work. Roughly chop them first before measuring.
- Coconut milk: You could use full-fat or light canned coconut milk or other dairy-free milk of choice. Make sure you use a product with BPA-free lining that does not include any additives or preservatives, like this.
- Pure maple syrup: My favorite natural, unrefined sweetener to use. If you don’t have maple syrup, you could opt for raw honey instead. Start with 1 tablespoon, taste test, and add more as needed.
- Chia seeds are used to thicken the mixture. You could replace them with flax seeds if you’re out.
How to Make Strawberry Cheesecake Popsicles
These scrumptious strawberry cheesecake popsicles are very easy to make in 3 simple steps. All you need is a blender and silicone popsicle molds.
- Prepare the vegan cheesecake ice cream filling: Rinse and drain the cashews and pitted dates and add them to a blender with the remaining filling ingredients. Blend until they become completely smooth, creating a luscious and creamy cheesecake flavor that will have you wanting more! Pour into silicone popsicle molds, insert popsicle sticks, and freeze for about 4 hours until firm.
- Prepare the strawberry coating: Add the remaining ingredients to the blender and blend until smooth. Pour into a tall glass for easy dipping.
- Assemble: Once popsicles are firm, remove them one by one from the mold. Dip into the strawberry mixture and lay flat on a parchment paper-lined surface. Repeat until all popsicles are coated. Transfer back to the freezer for about 30 minutes until the strawberry coating has set.
How to Store Strawberry Cheesecake Popsicles
Store these delicious strawberry cheesecake popsicles in an airtight container in the freezer for up to 3 months. Before serving, leave them over the counter for 30 minutes to soften and enjoy!
More Delicious Popsicle Ideas
- Almond Magnum Ice Cream (Vegan)
- Mocha Almond Popsicles
- Fruity Summer Popsicles
- Mango Cherry Popsicles
- Peaches and Cream Popsicles
- Matcha Kiwi Popsicles
If you try and enjoy these strawberry cheesecake popsicles, please leave a comment and rate the recipe. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram or share a picture on our Facebook page. We love seeing your creations!
Strawberry Cheesecake Popsicles (Vegan)
Ingredients
Ice Cream Filling
- 1 cup raw cashews soaked for 2 hours or more {See Notes}
- 4 large (or 6 small) Medjool dates pitted and soaked with the cashews
- 1 cup plain dairy-free yogurt or organic Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
Strawberry Coating
- 3 cups frozen or fresh strawberries chopped {See Notes}
- 1/4 cup coconut milk
- 1-2 tablespoons pure maple syrup to taste
- 1 tablespoon chia seeds
Instructions
- Ice Cream Filling: Cover the cashews and pitted dates with filtered water and let them soak for 2 hours or overnight. If short on time, you could cover them with boiling water for at least 15 minutes. Rinse, drain, and add them to a blender with the remaining ice cream ingredients and blend until completely smooth.
- Pour the mixture into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 4 hours to firm up.
- Strawberry Coating: Add the strawberries, coconut milk, maple syrup, and chia seeds to the blender (no need to rinse the blender). Blend until smooth and pour into a tall glass (to make dipping easier).
- Assemble: Once the popsicles are completely firm, remove each popsicle from the mold and dip it into the strawberry mixture. Place on a flat parchment paper-lined dish and return to the freezer for 30 minutes to firm up.
- Enjoy and store leftovers in an airtight container in the freezer for up to 3 months. Defrost over the counter for 30 minutes before eating.
Notes
- While soaking the cashews and dates is recommended for a super smooth and non-grainy ice cream texture, you can skip it if using a high-powered blender like Vitamix.
- The recipe yields more strawberry mixture than needed for easier dipping. You could enjoy the remainder as a smoothie or pour it into popsicle molds and freeze for about 4 hours for healthy and delicious strawberry popsicles.
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