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    Home » Recipes » Other sweets

    June 23, 2021 29 Comments

    Vegan Strawberry Cheesecake Popsicles

    5.7K shares
    Jump to Recipe

    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.

    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. #itdoesnttastelikechicken #veganrecipes #dairyfree

    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.

    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. #itdoesnttastelikechicken #veganrecipes #dairyfree

    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:

    Blend all of the ingredients to make the vegan cheesecake layer.

    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.

    Next blend the strawberries.

    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.

    I like to put the strawberry and cheesecake layers into easy to pour containers.

    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.

    Then pour the fillings alternating with the cookie crumbs.

    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.

    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. #itdoesnttastelikechicken #veganrecipes #dairyfree

    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.

    Print Recipe
    5 from 13 votes

    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.
    Prep Time15 mins
    Freezing time:4 hrs
    Total Time4 hrs 15 mins
    Course: Dessert
    Cuisine: American, Canadian
    ingredient tag: berries
    Servings: 7 popsicles (depending on the size of your popsicle mold)
    Calories: 170kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
    US Customary - Metric
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    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.

    Notes

    Cookie Crumbs or Granola: You can use any kind of hard vegan cookie crumb such as graham crackers, ginger cookies, vanilla wafers, chocolate wafers. To make cookie crumbs from hard cookies, just toss the cookies in your food processor and pulse until a crumb is reached, or you can add the cookies to a sealable bag and use a rolling pin to smash the cookies. Alternatively, you can use a vegan granola which is also a lovely option.
    Cashew substitutions: try subbing with blanched almonds, macadamia nuts, or raw sunflower seeds. Or if you enjoy coconut flavour, replace both the cashews and the water with 1 ¼ cup full-fat coconut milk.
    Strawberries substitutions: sub strawberries for other fruit that you enjoy such as cherries, blueberries, blackberries, or peaches.
    Gluten-Free: for gluten-free popsicles make sure you use gluten-free cookie crumbs or gluten free granola.

    Nutrition

    Serving: 1popsicle (1/7th of the recipe) | Calories: 170kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 37mg | Potassium: 164mg | Fiber: 1g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. Jen says

      July 31, 2022 at 11:56 am

      5 stars
      I made these last year and they were amazing! Now that I have a new Ninja Creami ice cream maker, I think I'll adapt this recipe. I'll do the strawberries and granola/cookie crumbs as a mix-in. It should be delicious.

      Reply
      • Sam Turnbull says

        August 03, 2022 at 10:01 am

        Oooh sounds delicious!

        Reply
    2. Yulca says

      July 13, 2021 at 1:01 am

      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!

      Reply
      • Yulca says

        July 15, 2021 at 10:04 am

        5 stars
        My rating got swallowed!

        Reply
        • Sam Turnbull says

          July 20, 2021 at 3:37 pm

          Thank you!

      • Jasson says

        June 24, 2022 at 1:54 pm

        5 stars
        Hi chef, you are absolutely right about adding or mixing lemon with apple vinegar it take the acitidy of the vinegar and round it up, ( I found that out by accident when I was try to do something a few months ago). I will make it this evening but with peaches I have some. Strawberries after a few weeks they are expensive, I will try all af them thank you for your effort

        Reply
    3. Colleen says

      July 05, 2021 at 9:34 am

      5 stars
      These are amazing - thank you!

      Reply
      • Sam Turnbull says

        July 20, 2021 at 2:08 pm

        So happy you enjoyed, Colleen!

        Reply
    4. Dina says

      June 26, 2021 at 7:53 pm

      5 stars
      Holy smokes these are tasty. Thank you for another amazing recipe!

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:13 pm

        My pleasure! So happy you enjoyed, Dina!

        Reply
    5. Lea says

      June 26, 2021 at 5:34 pm

      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!!

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:12 pm

        You're most welcome Lea! Thrilled you love them so much!!

        Reply
        • Jasson says

          June 24, 2022 at 1:55 pm

          5 stars
          Hi chef, you are absolutely right about adding or mixing lemon with apple vinegar it take the acitidy of the vinegar and round it up, ( I found that out by accident when I was try to do something a few months ago). I will make it this evening but with peaches I have some. Strawberries after a few weeks they are expensive, I will try all af them thank you for your effort

    6. in2insight says

      June 26, 2021 at 8:55 am

      5 stars
      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.

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:11 pm

        So happy you enjoyed! 🙂

        Reply
    7. Sue says

      June 25, 2021 at 10:03 am

      5 stars
      Super yum! We love these!! Thanks Sam.

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:09 pm

        You're most welcome!

        Reply
    8. Sue says

      June 24, 2021 at 9:41 am

      5 stars
      The cheesecake part is so delicious it almost didn’t make it into the pops! I will eat them frozen today. Thanks Sam.

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:04 pm

        Haha! Amazing! Thrilled you enjoyed it Sue!

        Reply
    9. ucimom says

      June 23, 2021 at 5:38 pm

      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!!

      Reply
      • Sam Turnbull says

        June 28, 2021 at 4:03 pm

        Aww yay! THank you so much!! I got mine from amazon. You can find the same one here. Enjoy!

        Reply
    10. Katie says

      June 23, 2021 at 3:09 pm

      Can I make this without the apple cider vinegar? I do t use vinegar of any kind.

      Reply
      • Celeste says

        June 24, 2021 at 12:18 am

        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.

        Reply
      • Sam Turnbull says

        June 28, 2021 at 3:59 pm

        You can but it won't taste as cheesy.

        Reply
    11. Lea says

      June 23, 2021 at 12:31 pm

      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!!!

      Reply
      • Sam Turnbull says

        June 28, 2021 at 3:58 pm

        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!

        Reply
        • lea says

          July 04, 2021 at 5:27 pm

          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

          July 05, 2021 at 3:07 pm

          Just noticed in your photograph on this page...you have the flat side down....

      • Donna says

        June 24, 2022 at 11:42 am

        I don’t have a popsicle mold. Could I make it in a loaf pan?

        Reply

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