Blackberry Cheesecake Popsicles
A creamy vegan cheesecake filling, with juicy blackberries swirled throughout. Makes for a delicious, yet easy treat to cool you down in the summer heat. Only 5 ingredients. Vegan & Gluten Free. <jump to recipe>
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
MAKES 6 POPSICLES (VEGAN, GLUTEN FREE)
Vegan cheesecake base:
- 1/2 cup cashews, soaked (6 hours or ideally overnight) and rinsed well*
- 3/4 cup canned coconut milk (full-fat)
- 3 tablespoons + 2 teaspoons maple syrup
- 3 tablespoons lemon juice
- 1 cup blackberries (fresh or frozen**)
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice
- In a blender, combine all the ingredients for the vegan cheesecake base: soaked cashews, coconut milk, maple syrup, and lemon juice. Blend at least 30 seconds, or until completely smooth. Set aside.
- In a bowl, gently mash the blackberries, 1 teaspoon maple syrup and 1 teaspoon lemon juice. Stir until well mixed.
- Now, you’re ready to transfer your two liquids into a popsicle mold. Begin by spooning a bit of blackberry swirl into the molds, followed by the vegan cheesecake base. Add extra blackberry filling if desired, leaving a bit of space for the popsicles to expand. For a marbled effect, use a stick to gently stir the two together. The more you mix, the more likely your popsicles will turn into a more solid color. Freeze until set.
-*If you’re in a pinch, you can “quick soak” cashews by pouring boiling water over them and letting them sit for ~1 hour, or until soft.
-**If using frozen blackberries, make sure they’re defrosted prior to using in this recipe. It’ll make them easier to mash up.
-Yields 2 1/4 cups of liquid, which makes 6 regular rectangular molds.