Healthy and refreshing Lemon Cheesecake Popsicles! Quick and easy to prepare & full of delicious, zingy, lemony, cheesecake flavour.
Healthy Lemon Cheesecake Popsicles...Zingy, lemony, cheesecake-y, with little cookie-crumb-coated bottoms.
Except it's not really cookie crumbs. Ssshhhh! ...If you don't tell anyone I won't either.....
Inspired by my Luscious Lemon Cheesecake Smoothie these healthy popsicles are packed full of wholesome ingredients like fresh lemon, pecan nuts, mango, turmeric, apple cider vinegar, and chickpeas (an idea I got from my Vegan New York Cheesecake recipe).
How To Make Lemon Cheesecake Popsicles
Can't wait to make them? See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video. Here's a quick summary.
- Pulse the nutty cookie crumble mixture together. Leave half in the blender and take half out.
- Blend the popsicle ingredients together.
- Pour the mixture into popsicle molds.
- Sprinkle the cookie crumbles on the top (what will be the bottom)
- Secure the tops and freeze.
- Once frozen carefully remove your homemade popsicles from the molds and enjoy.
My Favourite Popsicle Molds
I use an Onyx popsicle mold and love it. Although they are a little pricey as far as popsicle molds go, they will last a lifetime so are much more environmentally friendly than plastic ones.
If you don't own a popsicle mold, now is a great time of year to invest in one, or just pick up some wooden popsicle or lolly pop sticks and use disposable cups as molds.
Remove from the freezer and leave the popsicles on the kitchen counter for a couple of minutes. Or immediately run under warm water for about 10 seconds. They should slip right out.
Mango works really well in this recipe because it provides substance without masking the lemon flavour. Peach might work instead. I don't recommend suing anything else.
Healthy Lemon Cheesecake PopsiclesAuthor:
- ½ cup (60 grams) chopped pecan nuts , measured as pieces not whole
- 2 medjool dates
- 1 medium lemon
- 1 cup (240 mls) coconut milk , full fat makes them creamier
- ¼ cup (40 grams) chickpeas , from a can or cooked dried ones
- 1 cup (150 grams) frozen mango pieces
- ¼ teaspoon ground turmeric
- ¼ teaspoon sea salt , plus a pinch
- ½ teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- Put the pecan nuts, 1 date, and a pinch of salt in the blender and process until crumb-like cookie crumbs. Spoon about ½ into a bowl 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 (coconut milk, chickpeas, frozen mango, turmeric, salt, apple cider vinegar, and maple syrup) to the blender and blend until smooth.
- Pour into the popsicle mold leaving a little space, and then sprinkle on the pecan crumbs you set aside earlier evenly between them all. Press the crumbs down lightly with a finger so they get embedded a little bit.
- Pop the lids on then freeze until solid.