Vegan lemon blueberry cheesecake popsicles are the perfect way to cool off on a warm day. Layers of lemon-infused coconut yogurt, wild blueberries, and date walnut dough make up these incredibly healthy vegan frozen treats.
Sharing one more popsicle recipe before summer is over! While my preference is always for chocolatey treats, I have been loving these vegan lemon blueberry cheesecake popsicles. In them, layers of wild blueberries, lemony coconut yogurt, and date walnut “dough” are combined in popsicle molds. I debated about creating a more authentic cashew-based cheesecake cream, but I didn’t want to make them too rich, given that they also have walnut-date dough mixed in. So, I went with coconut yogurt infused with some maple syrup and lemon juice and zest instead. Still delicious, but afternoon snack-appropriate without filling you up too much.
ingredients you’ll need for vegan lemon blueberry cheesecake popsicles
You’ll need frozen wild blueberries (regular will also work, but won’t be quite as deep purple in colour), coconut yogurt, lemon juice and zest, maple syrup or raw honey, vanilla extract, sea salt, walnuts, dates, oats, coconut, and sea salt.
how to make them
In a food processor fitted with the ‘S’ blade, combine the walnuts, dates, oats, coconut, and salt. Process until crumbly.
Stir together the coconut yogurt, lemon zest, lemon juice, maple syrup, vanilla, and salt in a bowl.
Lightly mash the blueberries with a fork. Place a heaping tablespoon of blueberries in each popsicle mold, then begin layering, alternating between the lemony coconut yogurt, date walnut dough, and blueberries.
Transfer into the freezer and freeze for at least 6 hours.
To remove from the molds, run under warm water for 10 seconds.
more popsicle recipes
- Cookies and Cream + Raspberry Popsicles (Vegan)
- Chocolate Banana Sunbutter Popsicles (Vegan)
- Mango Lime Greek Yogurt Popsicles
I hope that you love these vegan lemon blueberry cheesecake popsicles! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Vegan Lemon Blueberry Cheesecake Popsicles
- Total Time: 6 hours 10 minutes
- Yield: 6-8 popsicles 1x
- Diet: Vegan
Description
Vegan lemon blueberry cheesecake popsicles are the perfect way to cool off on a warm day. Layers of lemon-infused coconut yogurt, wild blueberries, and date walnut dough make up this incredibly healthy vegan frozen treats.
Ingredients
- ⅓ cup raw walnut halves
- 4 large pitted Medjool dates
- ⅓ cup rolled oats
- 2 tablespoons unsweetened shredded coconut
- Pinch of sea salt
- 1 ½ cups unsweetened coconut yogurt
- 2 tablespoons maple syrup or raw honey
- Zest of 1 organic lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 cup frozen wild blueberries, slightly thawed
Instructions
- In a food processor fitted with the ‘S’ blade, combine the walnuts, dates, oats, coconut, and salt. Process until crumbly.
- Stir together the coconut yogurt, lemon zest and juice, maple syrup, vanilla, and salt in a bowl.
- Lightly mash the blueberries with a fork. Place a heaping tablespoon of blueberries in each popsicle mold, then begin layering, alternating between the lemony coconut yogurt, date walnut dough, and blueberries.
- Transfer into the freezer and freeze for at least 6 hours.
- To remove from the molds, run under warm water for 10 seconds.
- Prep Time: 10 minutes
- Freeze Time: 6 hours
- Category: Snack, Dessert
- Cuisine: American
Keywords: vegan lemon blueberry cheesecake popsicles
Sue
These look delicious! I might try them with cashew cream instead of yogurt. What do you think.
Allison
Thank you, Sue! I think cashew cream would be amazing in these! Let me know how they turn out. 🙂