If you’re looking for a refreshing, creamy, and delicious frozen dessert that’s 100% vegan, these vegan strawberry cheesecake popsicles are a must-try! Packed with fresh strawberries, creamy dairy-free ingredients, and a hint of natural sweetness, these popsicles taste just like strawberry cheesecake but in a frozen, handheld form.
Not only are they incredibly easy to make, but they’re also a much healthier alternative to store-bought popsicles, free from artificial additives and preservatives. Whether you’re enjoying them as a summer treat or just satisfying your sweet tooth, these homemade popsicles are bound to become your new favorite dairy-free dessert.
Why You’ll Love This Recipe
- Dairy-Free & Vegan – Made with plant-based ingredients like cashews, coconut milk, and maple syrup, these popsicles are 100% dairy-free.
- Naturally Sweetened – No refined sugar, just the natural sweetness of maple syrup and strawberries.
- Creamy & Delicious – The combination of soaked cashews and coconut milk gives them an incredibly smooth and creamy texture.
- No Baking Required – All you need is a blender and a popsicle mold!
Now, let’s get into the recipe.
Ingredients for Vegan Strawberry Cheesecake Popsicles
For the Strawberry Layer:
- 2 cups fresh strawberries (hulled and chopped)
- 2 tbsp maple syrup (or sweetener of choice)
- 1 tsp lemon juice
For the Cheesecake Layer:
- 1 cup raw cashews (soaked for at least 4 hours or overnight)
- 1 cup full-fat coconut milk (from a can)
- ¼ cup maple syrup (or agave syrup)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
For the Crust Layer (Optional, for that cheesecake vibe):
- ½ cup rolled oats or crushed vegan graham crackers
- 2 tbsp almond flour
- 1 tbsp maple syrup
- 1 tbsp coconut oil (melted)
Step-by-Step Instructions
Step 1: Prepare the Strawberry Layer
- Add the chopped strawberries, maple syrup, and lemon juice into a blender or food processor.
- Blend until smooth. If you prefer a chunkier texture, pulse a few times instead of fully blending.
- Set aside.
Step 2: Make the Cheesecake Layer
- Drain and rinse the soaked cashews.
- In a high-speed blender, add the cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt.
- Blend until completely smooth and creamy. Scrape down the sides as needed.
- Taste and adjust the sweetness if necessary.
Step 3: Make the Crust Layer (Optional)
- In a small bowl, mix the rolled oats (or crushed vegan graham crackers) with almond flour, maple syrup, and melted coconut oil.
- Stir well until the mixture becomes slightly sticky and holds together when pressed.
Step 4: Assemble the Popsicles
- Start by pouring a spoonful of the strawberry puree into each popsicle mold.
- Next, add the cheesecake mixture on top, filling each mold about halfway.
- If using the crust layer, sprinkle a little bit on top before inserting the popsicle sticks.
- Tap the molds on the counter to remove any air bubbles.
- Insert the popsicle sticks and freeze for at least 6 hours or overnight for the best texture.
Step 5: Remove & Enjoy!
- To remove the popsicles from the mold, run warm water over the outside for a few seconds.
- Gently pull out the popsicles and enjoy immediately!
Tips for the Best Vegan Strawberry Cheesecake Popsicles
- Soak the cashews well – This is essential for a creamy texture. If you’re short on time, you can quick-soak them in hot water for 30 minutes.
- Use full-fat coconut milk – This provides richness and makes the popsicles super creamy.
- Layering for a pretty effect – To create a swirled effect, gently stir the layers with a skewer before freezing.
- Sweetener options – Feel free to substitute maple syrup with agave syrup or another natural sweetener.
- Storage tip – Store the popsicles in an airtight container or a freezer bag to prevent freezer burn.
Variations & Substitutions
One of the best things about these popsicles is how customizable they are! Here are some fun variations to try:
Chocolate Strawberry Cheesecake Popsicles
- Add 2 tbsp cocoa powder to the cheesecake mixture for a chocolate twist.
- Drizzle melted dark chocolate over the finished popsicles before serving.
Berry Medley Cheesecake Popsicles
- Swap out strawberries for a mix of raspberries, blueberries, and blackberries.
Nut-Free Version
- Replace cashews with vegan cream cheese or silken tofu for a nut-free alternative.
Tropical Twist
- Add ½ cup mango or pineapple puree to the strawberry layer for a fruity twist.
Frequently Asked Questions
1. Can I Use Frozen Strawberries?
Yes! If using frozen strawberries, let them thaw slightly before blending for a smoother texture.
2. How Long Do These Popsicles Last?
They’ll stay fresh in the freezer for up to 3 weeks, but they’re so good they probably won’t last that long!
3. Can I Make These Without a Popsicle Mold?
Absolutely! You can use small paper cups and insert wooden sticks after an hour of freezing.
4. How Do I Make Them Extra Creamy?
For an ultra-rich texture, use a high-speed blender and make sure your cashews are well-soaked.
5. Can I Add Protein Powder?
Yes! Adding a scoop of vanilla or unflavored vegan protein powder can make these popsicles a nutritious snack.
Final Thoughts: The Perfect Vegan Summer Treat!
These vegan strawberry cheesecake popsicles are creamy, fruity, and absolutely irresistible. They’re a great alternative to traditional cheesecake but with all the delicious flavors you love. Plus, they’re super easy to make with wholesome ingredients, making them perfect for summer, kids, or even a healthy late-night treat.
Now that you have the perfect recipe, it’s time to grab your blender and popsicle molds and start making your own homemade vegan strawberry cheesecake popsicles today!
Enjoy! 🍓🍦💚
