a hand holding a strawberry cheesecake popsicle

Vegan strawberry cheesecake popsicles

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


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



  • 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)


  1. Add the strawberries to a blender and blend until smooth. 
  2. 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. 
  3. Add the popsicle sticks to the mold and place in the freezer for a minimum of 4 hours or overnight. 
  4. Once frozen, run the mold under hot water for 10-30 seconds then gently tug on the popsicle sticks to remove them. 
  5. Sprinkle the popsicles with graham cracker crumbs before serving. 


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.


  • 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