Strawberry Cheesecake Popsicles (Vegan & Dairy-Free)
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These strawberry cheesecake popsicles are a vegan, dairy-free, and healthy frozen treat for summer! The simple recipe is made with coconut milk, strawberries, cashews, and graham crackers. They are sweet, tart, fruity, and taste like strawberry cheesecake ice cream.
Strawberry Cheesecake Popsicles are a delicious way to beat the summer heat! If you love strawberry cheesecake, you will adore this frozen dessert. It tastes just like the original, but made with wholesome and healthy ingredients.
You’d never know it by the tasty flavor, but these popsicles are entirely dairy-free and refined sugar-free. They’re made with simple ingredients you probably already have at home: coconut milk, cashews, strawberries, and maple syrup. Plus, just like classic cheesecake, they contain a crumbled graham cracker crust.
You will love how EASY making this summer treat is. From start to finish, it takes about 10 minutes or less. The hardest part is just waiting for them to chill in the freezer! If you enjoy strawberry cheesecake desserts, you’ll also want to try my No-Bake Strawberry Cheesecake Brownies.
These strawberry cheesecake popsicles are:
- Vegan, dairy-free, and made with no refined sugar
- Sweet, tart, creamy, and fruity
- Made with canned coconut milk
- Topped with graham cracker crumbs
- A healthy frozen dessert for summer
What are strawberry cheesecake popsicles made of?
- Coconut milk: Use full-fat canned coconut milk, not coconut milk from a carton. You can find canned coconut milk in the Asian food aisle of the grocery store, near the noodles and curries.
- Cashews: Raw cashews provide a rich and creamy texture. They are often used in dairy-free cheesecake recipes.
- Strawberries: I recommend using frozen strawberries because they have a sweet flavor and deep red color. This is because they’re picked at peak ripeness. Frozen strawberries will produce the best flavor and appearance.
- Graham cracker crumbs: Just like traditional strawberry cheesecake, these popsicles contain a graham cracker crust. You can use store bought graham cracker crumbs, or crush graham crackers yourself at home.
- Maple syrup: Since these popsicles are made with no refined sugar, we’ll sweeten them with real maple syrup. Alternatively, you can use honey or agave nectar.
- Lemon juice: A dash of lemon juice adds a subtle tartness, which helps mimic the flavor of cheesecake.
- Vanilla extract: Vanilla produces a sweeter flavor.
- Salt: Add a pinch of salt to enhance all of the other ingredients.
How to make vegan strawberry cheesecake popsicles
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, shake the can of coconut milk to mix the contents inside. If the cream and liquid is still separated, whisk them together until smooth.
Frequently asked questions (FAQ)
Yes, of course! Feel free to replace the strawberries with any other berry. Blueberries or raspberries would work great.
Yes, the graham cracker crust is entirely optional. If you want to skip it, leave the bars plain on the bottom.
Yes, you must use full-fat coconut milk from a can. Light coconut milk (from a carton) will not produce the same rich and creamy texture.
How to store homemade strawberry cheesecake popsicles
Store these vegan strawberry cheesecake popsicles inside the freezer. Enjoy within 2-3 weeks.
More vegan popsicle recipes
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PrintStrawberry Cheesecake Popsicles (Vegan & Dairy-Free)
- Prep Time: 10 minutes
- Total Time: 4 hours
- Yield: 10 popsicles 1x
- Category: Snack, Dessert
- Method: Blend, Freeze
- Cuisine: American
- Diet: Vegan
Description
Strawberry cheesecake popsicles are a vegan, dairy-free, and healthy frozen dessert! They’re made with coconut milk, strawberries, maple syrup, cashews, and graham cracker crumbs. This frozen treat is fruity, sweet, creamy, and tastes like strawberry cheesecake ice cream. They’re great for kids, adults, and a tasty way to cool off during summer! #popsicles #strawberrycheesecake #vegancheesecake #frozendessert #frozentreats
Ingredients
- 1 can full-fat classic coconut milk
- 1 cup raw cashews
- 1/3 cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 and 1/2 cups frozen strawberries, thawed
- 1 cup graham cracker crumbs
Instructions
- Shake the can of coconut milk to mix the contents inside. If the cream and liquid is still separated, whisk them together until smooth.
- In a high-speed blender, add coconut milk, cashews, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour half of the mixture into a small glass or pitcher.
- Add thawed strawberries to the blender. Blend until smooth and creamy.
- Pour the strawberry mixture into each popsicle mold, filling ⅓ full. Then, pour the cheesecake mixture into each popsicle mold, filling ⅔ full. After, pour the remaining strawberry mixture into each popsicle mold. Sprinkle graham crackers crumbs on top.
- Cover and gently insert a popsicle stick into each mold.
- Freeze the popsicles for 4 hours or until completely frozen. After, gently remove and enjoy!
Notes
- How to store: Keep popsicles stored inside the freezer. Enjoy within 2-3 weeks.
- Coconut milk: Make sure you use full-fat canned coconut milk. You can find it in the Asian food aisle of the grocery store, near the noodles and curries.
Nutrition
- Serving Size: 1 popsicle
- Calories: 233
- Sugar: 17g
- Fat: 11g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
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