I've just discovered my new favourite summer treat- Vegan Strawberry Cheesecake Popsicles. These taste just like strawberry cheesecake- but on a stick! ... and frozen! I'm obsessed. It's a little shocking how just 8 ingredients and only 15 minutes of your time is all it takes to whip up the delicious treats. Just blend, pour, and freeze.
For the cheesecake part of the vegan strawberry cheesecake popsicles, it's a combo of cashews, agave, lemon juice, and apple cider vinegar. WAIT! Don't leave. I know adding vinegar to a popsicle sounds super weird, but it's the combo of lemon juice and apple cider vinegar that gives that tang that makes the combo taste like cheese. Trust me on this, the flavour is amazing! (And if you can't eat cashews be sure to check out the recipe notes for some subs).
Next is the strawberry layer. If you aren't into strawberries you could sub them out with another type of berries such as raspberries, blueberries, or cherries, or for another alternative peaches or nectarines would be lovely as well.
For the finishing touch, I add some cookie crumbs. This mimics the crust of the cheesecake. You can use any kind of vegan cookie crumb, this time I used ginger snap cookies, but graham crackers, vanilla wafers, or chocolate wafers would all be lovely too. Just add the cookies to a food processor or place them in a bag and crush them with a rolling pin to make crumbs. Or for another option just sub your favourite granola such as my Quick Stove Top Granola in my cookbook Fast Easy Cheap Vegan (page 63).
How to make vegan strawberry cheesecake popsicles:
Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheesecake layer. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the vegan cheesecake layer: Add the cashews (softened if needed), ½ cup water, agave, lemon juice, vinegar, and vanilla to a blender. Blend until smooth and creamy. Pour the cheesecake mixture into a large measuring cup or other bowl and set aside.
To make the strawberry layer: Return the emptied blender jar to the base (I don't bother cleaning the blender jar in between making these layers). Add the strawberries to the blender and blend until smooth. Add 1 - 2 tablespoons of water if needed to blend smoothly.
Hot tip: I like to pour my two fillings into a pourable measuring cup so that it is easy to pour the fillings into the popsicle mold.
To assemble the popsicles: sprinkle about 2 teaspoons of cookie crumbs into the bottom of each popsicle well. Pour over or spoon in a small amount of the cheesecake mixture. Then follow that with a small amount of the strawberry sauce. Continue layering the cookie crumbs, cheesecake layer, and strawberry layer until the popsicle molds are filled. Insert the popsicle sticks (if needed), and freeze until frozen solid (about 4 hours, but overnight is best). Enjoy cold from the freezer.
For more vegan popsicle recipes try my creamsicles, mint chocolate chip popsicles, and my fudgesicles.... yummmmmmmm!! Never buy a boring popsicle again!
Bon appetegan!
Sam Turnbull.
Vegan Strawberry Cheesecake Popsicles
Ingredients
For the vegan cheesecake layer:
- 1 cup raw cashews , softened if needed (see step 1)
- ½ cup water
- 3 tablespoons agave or maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon vanilla extract
For the rest:
- 1 cup fresh or frozen strawberries (thawed if frozen)
- 3 -4 tablespoons vegan cookie crumbs or granola (see notes)
Instructions
- Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheesecake layer. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
- To make the vegan cheesecake layer: Add the cashews (softened if needed), ½ cup water, agave, lemon juice, vinegar, and vanilla to a blender. Blend until smooth and creamy. Pour the cheesecake mixture into a large measuring cup or other bowl and set aside.
- To make the strawberry layer: Return the emptied blender jar to the base (I don't bother cleaning the blender jar in between making these layers). Add the strawberries to the blender and blend until smooth. Add 1 - 2 tablespoons of water if needed to blend smoothly.
- To assemble the popsicles: sprinkle about 2 teaspoons of cookie crumbs into the bottom of each popsicle well. Pour over or spoon in a small amount of the cheesecake mixture. Then follow that with a small amount of the strawberry sauce. Continue layering the cookie crumbs, cheesecake layer, and strawberry layer until the popsicle molds are filled. Insert the popsicle sticks (if needed), and freeze until frozen solid (about 4 hours, but overnight is best). Enjoy cold from the freezer.
Yulca says
Huge hit with toddler & adults alike! For lack of fresh berries I used a berry pouch for kids. I know what we will be eating all summer long!
Yulca says
My rating got swallowed!
Sam Turnbull says
Thank you!
Colleen says
These are amazing - thank you!
Sam Turnbull says
So happy you enjoyed, Colleen!
Dina says
Holy smokes these are tasty. Thank you for another amazing recipe!
Sam Turnbull says
My pleasure! So happy you enjoyed, Dina!
Lea says
Hi Sam!...I am on a roll with your recipes....not a dud in them...These were really delicious....Hit the spot (its an uncharacteristic 36C in Vancouver today and rising...) .. I didnt use the cookies and didnt layer the popsicles. I swirled the fruit into the cashew mixture... I didnt think it would be sweet enough but it was perfect.....absolutely perfect... Next will be blueberry....then mango...mmm...or maybe the other way around....Thx so much!!
Sam Turnbull says
You're most welcome Lea! Thrilled you love them so much!!
in2insight says
These are just amazing, and this after making some interesting substitution choices... 🙂
The No Cheese Cake layer is simply divine. Creamy and lush with the perfect amount of sweet that does not overpower. (I used the maple option)
The cookie crumble added a nice texture change a a burst of extra sweet (used oatmeal raisin cookie)
Where I went a bit mad scientist was with the fruit.
Frozen grapes are a fav treat during the hot weather so figures grapes would be fine substitute. Well, the flavor of the red grapes was lovely. The high water content froze of course and added a popsicle feel. It was not bad, just fought a bit with the creaminess of the other layer.
A winner for sure and will be making these often, with other fruit choses.
Sam Turnbull says
So happy you enjoyed! 🙂
Sue says
Super yum! We love these!! Thanks Sam.
Sam Turnbull says
You're most welcome!
Sue says
The cheesecake part is so delicious it almost didn’t make it into the pops! I will eat them frozen today. Thanks Sam.
Sam Turnbull says
Haha! Amazing! Thrilled you enjoyed it Sue!
ucimom says
Hi, I have your latest book and LOVE it!! I want to make this recipe, can you tell me where you got the popsicle holders from. Thanks!!
Sam Turnbull says
Aww yay! THank you so much!! I got mine from amazon. You can find the same one here. Enjoy!
Katie says
Can I make this without the apple cider vinegar? I do t use vinegar of any kind.
Celeste says
Well, vinegar is an acid so you would just sub another acid like lime or lemon, just any changes will change the flavor a bit. But traditional cheesecake uses lemon so that really shouldn’t throw the taste off.
Sam Turnbull says
You can but it won't taste as cheesy.
Lea says
Hi Sam! I will definitely be making these cos I luv cheesecake!! .... But I have a more pressing(no pun intended) question.... I have the same popsicle mould as you have. I find it easy to pop the plastic into the metal frame but have a helluva time getting them out of the frame... Have you experienced this? If so, did you find a remedy for it? Right now...I press in only one on each opposing corner (to allow it all to stand up) and leave the others just resting on the frame that way I only have 2 to dig out..Other than that, it makes the best popsicles/fudgicles!!!
Sam Turnbull says
Hi Lea, actually I wasn't even aware that the plastic separated from the metal until Adam popped one out! I usually just run warm tap water over the plastic part of the mold to release the popsicle of choice and then I just pop the whole tray back in the freezer. Hope that helps!
lea says
I figured out my problem and in case you or any of your readers come up against it... I will share it with you. The metal part that you insert the plastic into has one side that is completely flat. The other side is not. If I snap the plastic molds into the holes with the metal, flat side up..I have no problem getting the popsicles out at all. If I insert the plastic molds into the holes with the flat side of the metal case down...I have a problem disengaging the top of the plastic mold from the metal case.... So flat side up...from here on in..... Did that make sense?? (BTW...made banana/mango cheesecake popsicles last week....Heaven....)
lea says
Just noticed in your photograph on this page...you have the flat side down....