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    Home » Recipes » Desserts

    Published: Jul 13, 2017 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 23 Comments

    Creamy Lemon Cheesecake Pops

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 4 votes
    These Creamy Lemon Cheesecake Ice Pops are quick & easy to prepare & full of zingy lemony cheesecake flavor. They are packed with healthy ingredients & perfect for some cool refreshment this summer!

    These Creamy Lemon Cheesecake Pops are quick & easy to prepare & full of zingy lemony cheesecake flavour. They are packed with healthy ingredients perfect for some cool refreshment this summer! 

    Creamy Lemon Cheesecake Pop surrounded by ice and slices lemons

    Today I am sharing the ultimate warm-weather treat. Creamy Lemon Cheesecake Pops. No lie. They really do taste like cheesecake. I got the idea from my Luscious Lemon Cheesecake Smoothie. If you have tried that you will know just how unbelievably delicious it is. Well this my friends, is basically the same recipe with a few minor tweaks, so you can rest assured that they will be equally delicious.

    I ordered an ice-pop mold right after I created the smoothie because I just knew the recipe would work so well as Lemon Cheesecake Ice-Pops. And it does!

    The best thing about these Ice-Pops is of course the taste, but also the ingredients. They are packed full of healthy things like fresh lemon, pecan nuts, mango, turmeric, apple cider vinegar and chickpeas. Yes, I even managed to disguise some chickpeas in ice-pops! Honestly though there is no way you would ever know. Just like you would have no clue that they are in my Vegan New York Cheesecake. Secretive little blighters they are!

    Creamy Lemon Cheesecake Pops laid on a bed of ice with sliced lemon

    These Creamy Lemon Cheesecake Pops are sweet and tart all at the same time. Zingy, lemony, cheesecake-y and they have little cookie crumb coated bottoms. Except it's not really cookie crumbs. Ssshhhh!

    If you don't tell anyone I won't either.....

    They are also super easy to make. All the work is done in a blender in minutes. The hard part is waiting for them to freeze but if you suddenly lose all control and can't be bothered to wait, the mixture tastes amazing just as it is.

    Just saying...

    Creamy Lemon Cheesecake Pops

    So when it's hot and you are craving something cold and citrusy, make up a batch of these delicious Creamy Lemon Cheesecake Pops. They are good for snacks, dessert or even breakfast!

    My favourite popsicle molds

    I can highly recommend these Onyx popsicle molds. I have always had plastic ones before but end up buying a new set every year as they inevitably get get caught against the top of the freezer when the drawer is pulled in and out and someone hasn't put them in properly. These are a little pricey but hopefully should last forever. Better for my wallet in the long run and also for the environment. Plus they stand up nice and firm and won't fall over. I've had that happen a few times with others. (This post is not sponsored by Onyx. I just really like these molds!).

    If you don't have ice pop molds then see my recipe notes. You can make them in paper cups and wooden sticks instead. See the recipe notes.

    Onyx ice pop mold for lemon cheesecake pops

    If you love popsicles be sure to check out my Strawberry Popsicles too!

    Love Lemon?

    • Lemon Cheesecake Overnight Oats
    • Lemon Orzo Salad
    • Vegan Lemon Curd
    • Vegan Lemon Muffins

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe video

    Creamy Lemon Cheesecake Pop surrounded by ice and slices lemons

    Creamy Lemon Cheesecake Pops

    Author: Melanie McDonald
    5 from 4 votes
    These Creamy Lemon Cheesecake Pops are quick & easy to prepare & full of zingy lemony cheesecake flavour. They are packed with healthy ingredients & perfect for some cool refreshment this summer! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    TOTAL TIME: 10 minutes
    Servings: 6 ice pops

    Ingredients
      

    • 60g / ½ cup chopped pecan nuts , measured as pieces not whole
    • 2 medjool dates
    • 1 medium juicy lemon
    • 240mls / 1 cup coconut milk , full fat makes the pops creamier but light works ok
    • 40g / ¼ cup chickpeas , from a can or cooked dried ones
    • 150g / 1 cup frozen mango pieces
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon salt , plus a pinch
    • ½ teaspoon apple cider vinegar
    • 1 tablespoon maple syrup

    RECOMMENDED EQUIPMENT

    • Onyx Stainless Steel Popsicle Mold
    • Blendtec Blender
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Put the pecan nuts, 1 date and a pinch of salt in the blender and process until crumb like cookie crumbs. Take out about ½ and set aside. Leave the rest in the blender. 
    • Zest the lemon and add it to the blender, then remove the remaining peel and white pith with a sharp knife (you can see how I do it in my video above). Discard the peel and pith and add the whole lemon to the blender. 
    • Add everything else and blend until smooth. 
    • Pour into ice-pop molds then sprinkle on the pecan crumbs you set aside evenly between them all. Press the crumbs down lightly with a finger so they get embedded a little bit. 
    • Freeze until solid. 
    • To remove either hold with a warm hand or dip into a cup or small jug of cold water for a few seconds. They should then pull out easily. 

    NOTES

    There should be plenty to fill most ice pop molds. If you have any leftover eat it. Cooks perks and all that! 
    If you don't have an ice pop mold, paper cups will do. Fill 6 of them evenly and freeze for a little while until you can put the sticks in and they stay in place. 

    NUTRITION

    Serving: 1ice popCalories: 196kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 103mgPotassium: 271mgFiber: 3gSugar: 12gVitamin A: 309IUVitamin C: 20mgCalcium: 32mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

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    2.1K shares

    Reader Interactions

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      Recipe Rating




    1. Katie says

      February 12, 2018 at 10:17 pm

      Thanks for your suggestions, Mel! I'll try some frozen berries in place of the frozen mango - Blueberries for lowest FODMAPS, followed by Raspberries or Strawberries

      Reply
    2. Katie says

      February 11, 2018 at 6:59 am

      I also have these moulds and love them! I really need to make these Creamy Lemon Cheesecake Pops - they look so delicious. Is there a fruit I could substitute for the frozen mango pieces, as they are a no-no on the SIBO diet I follow for a gut problem (being treated by a Naturopath). Please help - I can almost taste these beautiful Pops xx

      Reply
      • A Virtual Vegan says

        February 11, 2018 at 10:58 am

        They are great moulds for sure! Mango works really well in this recipe because it provides substance without masking the lemon flavour at all. Banana would technically work but the flavours wouldn't be great together. Maybe frozen peach? Or to totally change the flavour you could use frozen strawberries or raspberies. They would work really well with the lemon and I bet would be lovely in this!

        Reply
    3. The Vegan 8 says

      July 20, 2017 at 10:31 am

      These look so good! I love lemon, I love cheesecake and I love that these are popsicles. I could easily devour them all. I love those molds too, the coolest ones I've seen! Love chickpeas too, such a magical ingredient in vegan desserts!

      Reply
      • A Virtual Vegan says

        July 20, 2017 at 2:28 pm

        Thank you! I love the molds too. As soon as I saw them I knew I had to have them!

        Reply
    4. Amy Katz from Veggies Save The Day says

      July 17, 2017 at 3:49 pm

      These look delicious! I am so excited to try them because I got the same set of molds for my birthday! Now I can finally make some popsicles this summer. :)

      Reply
      • A Virtual Vegan says

        July 17, 2017 at 7:57 pm

        Oh that's great. You will love them. Just make sure you put the little lids on the molds the right way around...You will notice in my video they are upside down! ????

        Reply
    5. Maryann says

      July 16, 2017 at 4:45 am

      Have you tried these without the lemon? Is the lemon taste very pronounced?

      Reply
      • A Virtual Vegan says

        July 16, 2017 at 9:11 pm

        They are very lemony. I haven't tried them without the lemon. You could easily swap the lemon for lime or perhaps orange if you prefer that? Other fruit would probably work too if you kept the quantity more or less the same. If you left the fruit out completely you would probably need to play around with the flavour a little to get it right. Perhaps add something else like some vanilla bean powder or extract etc.

        Reply
        • Maryann says

          July 17, 2017 at 12:16 am

          Thank you for the suggestions. I will give them a try!

          Reply
    6. Trinity Bourne says

      July 15, 2017 at 1:23 pm

      5 stars
      They look totally mouth-watering (and I can totally picture you have a good taste test of the mixture well before it sets ha ha).

      Reply
      • A Virtual Vegan says

        July 16, 2017 at 9:15 pm

        Thank you Trinity. What my video doesn't show is the one empty slot in the ice pop mold. I had to cut it out after eating too much of the mixture while I was making them! When it came to filling them up there may have been a bit of cursing..... ????

        Reply
        • Trinity Bourne says

          July 16, 2017 at 11:24 pm

          Ha ha - I know that feeling well too.

          Reply
    7. Alisa Fleming says

      July 15, 2017 at 9:58 am

      Wait chickpeas?! I love my dairy-free cheesecake, and agree that it really does fool people - it tastes like cheesecake! But that is an ingredient curve ball. So creative!

      Reply
      • A Virtual Vegan says

        July 16, 2017 at 9:15 pm

        Thank you Alisa! Chickpeas are awesome!

        Reply
    8. Vanessa @ VeganFamilyRecipes says

      July 15, 2017 at 3:06 am

      5 stars
      Yum! These are beyond delicious! I would have never thought to add chickpeas but it totally works! Awesome recipe!

      Reply
      • A Virtual Vegan says

        July 16, 2017 at 9:16 pm

        Thank you so much Vanessa!

        Reply
    9. Linda from Veganosity says

      July 14, 2017 at 5:48 pm

      I'm totally drooling! I love lemon so much, and that crunchy bottom looks amazing!!!

      Reply
      • A Virtual Vegan says

        July 15, 2017 at 1:05 am

        Thank you! I love anything citrus, especially in the summer!

        Reply
    10. Sophia | Veggies Don't Bite says

      July 14, 2017 at 4:17 pm

      Lemon cheesecake sounds delicious! Especially for summer. Bring them on!! YUM

      Reply
      • A Virtual Vegan says

        July 15, 2017 at 1:04 am

        Thank you! They are perfect because they are sweet and sharp all at the same time. So refreshing when it's hot!

        Reply
    11. Becky Striepe says

      July 14, 2017 at 4:13 pm

      Oh my goodness, I need these rich, decadent pops in my liiiife!

      Reply
      • A Virtual Vegan says

        July 15, 2017 at 1:03 am

        Don't we all! They are so yummy!

        Reply

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