Description

This easy recipe for vegan strawberry cheesecake popsicles are perfectly refreshing on a hot summer day!

Scale

Ingredients

3 cups strawberries, stems removed and rinsed
1 1/2 cups vanilla coconut yogurt (can sub any plant-based yogurt)
1/4 cup graham cracker crumbs (I use gluten-free ones)

Instructions

Add the strawberries to a blender and blend until smooth.
Use a spoon and add layers of the strawberry puree and yogurt to the popsicle mold. Use a large toothpick or knife to create some swirls for a marble effect.
Add the popsicle sticks to the mold and place in the freezer for a minimum of 4 hours or overnight.
Once frozen, run the mold under hot water for 10-30 seconds then gently tug on the popsicle sticks to remove them.
Sprinkle the popsicles with graham cracker crumbs before serving.

Notes

I use a popsicle mold like this to make this recipe.

Use fresh strawberries if possible for this recipe. They will give the popsicles more flavour.

Use high-quality coconut yogurt or a creamy delicious popsicle.

If the yogurt you use is unsweetened, add 1-2 tbsp of agave syrup to the yogurt to sweeten.

To get separate layers of strawberry and yogurt, you’ll want the strawberry puree and yogurt to be a similar consistency. If you are using a thicker yogurt, you may want to thin it out with some coconut milk.

Nutrition

Serving Size: 1 popsicle
Calories: 50
Sugar: 4.7g
Sodium: 19mg
Fat: 3g
Saturated Fat: 0.5g
Carbohydrates: 7g
Fiber: 2g
Protein: 2g

Keywords: vegan popsicle, strawberry popsicles