Nondairy Blueberry Cheesecake Popsicles

Breakfast, Dessert, Snacks

Nondairy Blueberry Cheesecake Popsicles are a refreshing dessert that is quick and easy to make.  They are made from a handful of ingredients including non-dairy yogurt, blueberry puree and coconut milk.  These popsicles are creamy and delicious, just right for the warm weather.

 


 

Nondairy Blueberry Cheesecake Popsicles

Ingredients:
Blueberry Layer:
1 pint of blueberries
1 tablespoon of agave, plus more to taste
2 tablespoons of water
Cheesecake Layer:
8 oz. of vegan cream cheese
1/2 cup of nondairy plain yogurt
1/4 cup of canned coconut milk, full fat
1 1/2 teaspoon of extract
1/2 cup of organic confectioner’s sugar
zest of half a lemon
1/4 cup granola, crumbled
Directions:
-Blueberry Layer – In a blender add the blueberries, agave and water. Purée until smooth. You can add extra agave according to taste. Then set aside.
-To crumble the granola, add to a plastic zip lock bag then use a rolling pin to roll over bag. Repeat as necessary.
-In a large bowl, add vegan cream cheese and yogurt, cream until smooth. Shake the can of coconut milk and add 1/4 cup of coconut milk to cream cheese mixture then add lemon zest, vanilla extract and organic confectioner”s sugar, combine until smooth.
-In a popsicle tray add 1-2 tablespoons of the cheesecake layer into the bottom of the popsicle mold, then add 1 tablespoon of blueberry layer and repeat until molds are just about full – filling to the top line. Use a toothpick or knife to swirl each popsicle as desired. Top with crumbled granola. Then insert the popsicle sticks.
-Place the filled popsicle mold into the freezer overnight until frozen.
-Remove popsicle molds from freezer then place the bottom of the molds in some warm water for a minute or two to remove the popsicles. Enjoy!

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