Summer is full force over here, and I couldn’t be happier. It’s been particularly hot and humid these days, so every chance we get, we’re trying to cool down with jars full of smoothies, scoops of ice cream and jugs of iced tea.
At the market the other evening, I was (not surprisingly) on the lookout for a refreshing treat. And because I was already two cones deep for the week, ice cream was (surprisingly) not my top choice. Thankfully I stumbled upon a tiny popsicle cart that was calling my name. It had a handwritten chalkboard sign promising the “best popsicles of your life, or your money back”. I mean, who could say no to that?
I picked the Blackberry Cheesecake flavor, based on Johnny’s recommendation, and it was mighty good. The popsicle was creamy, tangy and had little bits of blackberries speckled throughout. She was a beauty.
I wanted to make a vegan version of this yummy popsicle to share with all of you! The cheesecake base is made from soaked cashews and coconut milk (not unlike this Cheesecake with Strawberry Rhubarb Sauce or these Cranberry Cheesecake Bars). A simple mash-up of blackberries, maple syrup and lemon juice make for a sweet and slightly tangy contrast. Plus, I’m a sucker for berry swirl.
These popsicles are stupid easy to make, take only 5 ingredients, and you won’t even have to turn on the stove. In other words, they’re a no brainer! Stock your freezer. You won’t regret it.
Blackberry Cheesecake Popsicles
- ½ cup raw cashews, soaked and rinsed (see note 1)
- ¾ cup full-fat coconut milk (from a can)
- 3 tablespoons + 2 teaspoons maple syrup
- 3 tablespoons lemon juice
- 1 cup blackberries (see note 2)
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice
- Blend Cheesecake Base: In a blender, combine soaked cashews, coconut milk, maple syrup, and lemon juice. Blend until completely smooth (at least 1 minute. Set aside.
- Make Blackberry Swirl: In a medium bowl, gently mash blackberries, maple syrup, and lemon juice together. (I like to keep some of the blackberries chunky for texture, but mash it as smoothly as you'd like). Taste and add more maple syrup if needed.
- Assemble: Spoon some blackberry swirl into the bottom of each popsicle mold. Divide the cheesecake base and any remaining blackberry swirl into the molds, alternating for a marbled look. (Leave a bit of headroom in each mold, as the liquid will expand slightly as it freezes). Freeze until set.
- How to soak cashews: Cashews should be soaked until soft when squeezed between your fingertips. To soak cashews, either cover them with boiling water (soak for about 30 minutes) or cover them with room temperature water (soak for 6 to 8 hours).
- Blackberries: Fresh, sweet (ripe) blackberries recommended. Otherwise, substitute with frozen blackberries. If using frozen, make sure they're defrosted before using.
- Yield: One batch (1x) makes about 2.25 cups of liquid (about 6 popsicles). Yield may vary depending on the size of your popsicle mold.