I made this Vegan Cheesecake Pops for my mom’s birthday last month. The cheesecake stayed creamy under chocolate, and my friend loved them.
Decadent Vegan Cheesecake Pops Recipe
These cheesecake pops blend a creamy, plant-based filling using cashews and coconut with a smooth chocolate coating. The recipe is simple, takes about 4 hours to set in the freezer, and yields approximately 10 pops.
Ingredients
- 1 cup raw cashews soaked for 4 hours, then drained
- 1/2 cup full-fat coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark vegan chocolate chips
- 1 tablespoon coconut oil
- Popsicle molds and sticks
Instructions
- Blend the Filling: In a blender, combine soaked cashews, coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
- Fill the Molds: Pour the cheesecake mixture into popsicle molds, leaving a little space at the top for expansion. Insert sticks and freeze for at least 3-4 hours, or until completely set.
- Prepare the Chocolate Dip: In a microwave-safe bowl, heat the dark chocolate chips and coconut oil in 30-second intervals, stirring in between until melted and smooth.
- Dip the Pops: Once the pops are fully frozen, remove them from the molds. Dip each pop into the chocolate mixture, allowing the excess chocolate to drip off.
- Set and Serve: Place the dipped pops on a parchment-lined baking sheet and return them to the freezer for about 30 minutes to set the chocolate. Serve immediately or store in an airtight container in the freezer.
Cook and Prep Times
- Prep Time: 15 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 10 pops
- Calories: 180kcal
- Fat: 12g
- Protein: 2g
- Carbohydrates: 14g
I keep the pops in the freezer for up to one month. The stay creamy, and I serve straight from the freezer.
