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Vegan Cheesecake Popsicles have the perfect flavor profile, but they’re Dairy-free! The main recipe uses cashews, but check out the two alternatives if you can’t eat cashews. This Vegan, Gluten-free recipe is the perfect creamy + fruity summer treat! Choose strawberry, blueberry or peach!
This recipe includes a nut-free, Paleo and AIP version for those who need it.
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Ingredients in Vegan Cheesecake Popsicles
Cashews, (pine nuts or coconut milk) create the creamiest base. The addition of both lemon juice and apple cider vinegar + vanilla create that amazing vegan cheesecake flavor!
Agave nectar is the best sweetener for creating the creamiest mouthfeel + a neutral sweet flavor that allows the other flavors to shine. But if you love and prefer either maple syrup or honey, those work well, too.
For the vegan cheesecake layer:
- raw cashews (possible subs include pine nuts or replace both the nuts and water with coconut milk)
- water
- agave, or maple syrup (or honey, if preferred)
- lemon juice
- apple cider vinegar
- vanilla extract
Strawberry Layer
- strawberries, fresh or frozen; peaches or blueberries make great subs
- water
- agave nectar
How to make Vegan Cheesecake Popsicles
I love how fast this recipe comes together. Then allow at least four hours for the recipe to freeze before serving.
- Soften the cashews, 2 options: Place cashews in bowl; add water to cover by 2”. Soak overnight, then rinse. OR: Place cashews in a small pot, cover with water; simmer for 10 minutes. Drain and rinse.
- Vegan cheesecake layer: Add cashews, water, agave, lemon juice, ACV and vanilla to blender. Blend until creamy and smooth. Pour the cheesecake mixture into a large measuring cup or bowl with pour spout, and set aside. (You may also use a spoon or ladle, if no pour spout.)
- To make the strawberry (or other fruit) layer: Return the (unwashed) emptied blender jar to the base. Add the strawberries (or other fruit), water and agave to the blender, and blend until smooth.
- Assemble: Pour or spoon a small amount of the cheesecake mixture into popsicle molds. Add a small amount of the strawberry (or other fruit) sauce. Continue layering until the molds are filled. Add the popsicle sticks, and freeze until frozen solid (about 4 to 6 hours, or overnight).
Vegan Cheesecake Popsicles
Equipment
Ingredients
Vegan cheesecake layer
- 1 cup raw cashews ; possible subs include pine nuts, or replace both the nuts and water with 1-¼ cups coconut milk
- ½ cup water
- 3 Tablespoons agave nectar or maple syrup
- 1 Tablespoon lemon juice
- 1 Tablespoon apple cider vinegar
- ½ teaspoon vanilla extract
Strawberry Layer
- 1 cup strawberries fresh or frozen (thawed if frozen); peaches or blueberries make great subs
- 1 Tablespoon water
- 1 Tablespoon agave nectar
Instructions
- Soften the cashews, 2 options: Place cashews in bowl; add water to cover by 2”. Soak overnight, then rinse. OR: Place cashews in a small pot, cover with water; simmer for 10 minutes (for pine nuts, simmer just 5 minutes; then let sit in hot water 5 minutes). Drain and rinse.
Vegan cheesecake layer
- Add cashews, water, agave, lemon juice, ACV and vanilla to blender. Blend until creamy and smooth. Pour the cheesecake mixture into a large measuring cup or bowl with pour spout, and set aside. (You may also use a spoon or ladle, if no pour spout.)
Strawberry (or other fruit) layer
- Return the (unwashed) emptied blender jar to the base. Add the strawberries, water and agave to the blender, and blend until smooth.
Assembly
- Pour or spoon a small amount of the cheesecake mixture into popsicle molds. Add a small amount of the strawberry sauce. Continue layering until the molds are filled. Add the popsicle sticks, and freeze until frozen solid (about 4 to 6 hours, or overnight).
Pin Vegan Cheesecake Popsicles here:
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