frozen pops

Blueberry Cheesecake Pops are packed with everything you love about cheesecake, including sweet blueberries, cream cheese, Greek yogurt and graham cracker crumbs!

Blueberry Cheesecake Pops

cream cheese

Greek vanilla yogurt

limeade (premixed with water)

Tbsp. sugar

blueberries

graham cracker crumbs

butter

Blend cream cheese and yogurt together with a mixer or blender.

Add limeade and sugar or honey. Blend until smooth.

Fold in blueberries and pulse a few times.

In a separate bowl, mix graham cracker crumbs with butter.

Spoon blueberry mixture into popsicle molds until half full.

Add 2 teaspoons of graham cracker crumbs to each popsicle.

Finish filling to the top of mold with blueberry mixture.

Close popsicle mold and insert sticks.

Freeze popsicles for at least 4 hours for best results.

Run warm water over mold for a few seconds, then wiggle sticks to release popsicles from mold.

The healthier frozen vegan summer dessert we all need to have stashed away in our freezers!

Creamy Vegan Chocolate Peanut Butter Fudge Bars

raw cashews

(13.5 coconut milk

cocoa powder

instant coffee or espresso powder

vanilla extract

maple syrup

peanut butter

dark chocolate, chopped

coconut oil

sea salt

1. Place the cashews in a medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for 30 minutes or up to overnight. Drain well. 2. Line a 9x9 inch square baking dish with parchment paper. 3. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a high-powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour evenly into the prepared pan. 4. Drizzle the peanut butter over the chocolate, then use a knife to lightly swirl the peanut butter through the chocolate. Cover and freeze for 3 hours, until firm. Cut into 16 bars, then place on a parchment lined baking sheet. Freeze another hour, until firm.5. To make the chocolate shell. Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool 10 minutes. Remove the bars from the freezer and cover/dip in chocolate. Sprinkle with sea salt. Keep in the freezer until ready to eat!

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Blueberry Cheesecake Pops

Creamy Vegan Chocolate Peanut Butte...

Top 2 frozen pops recipes from across the web

The most viewed frozen pops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Cheesecake Pops

Creamy Vegan Chocolate Peanut Butte...

The most viewed frozen pops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine