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

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

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

If the yogurt you use is unsweetened, add 1-2 tbsp of agave or maple 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