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!
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! 😜
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…😛
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!
If you don’t have ice pop molds then see my recipe notes. You can make them in paper cups instead and if you do want to buy some ice pop molds I can highly recommend these Onyx ones. 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 give them a try let me know what you think in the comments below and share a picture on Instagram. I love to see them! I do hope your pictures don’t take as many tries as mine did though. It was so hot on the day I shot these and they kept melting all over the place. At one point I refroze them as they were getting too soft, and when I tried to pull them out after, the sticks pulled out without the pops attached. There might have been some swearing involved……😂
Creamy Lemon Cheesecake 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
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
Nutrition
Katie says
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
Katie says
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
A Virtual Vegan says
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!
The Vegan 8 says
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!
A Virtual Vegan says
Thank you! I love the molds too. As soon as I saw them I knew I had to have them!
Amy Katz from Veggies Save The Day says
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. 🙂
A Virtual Vegan says
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! 😂
Maryann says
Have you tried these without the lemon? Is the lemon taste very pronounced?
A Virtual Vegan says
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.
Maryann says
Thank you for the suggestions. I will give them a try!
Trinity Bourne says
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).
A Virtual Vegan says
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….. 😂
Trinity Bourne says
Ha ha – I know that feeling well too.
Alisa Fleming says
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!
A Virtual Vegan says
Thank you Alisa! Chickpeas are awesome!
Vanessa @ VeganFamilyRecipes says
Yum! These are beyond delicious! I would have never thought to add chickpeas but it totally works! Awesome recipe!
A Virtual Vegan says
Thank you so much Vanessa!
Linda from Veganosity says
I’m totally drooling! I love lemon so much, and that crunchy bottom looks amazing!!!
A Virtual Vegan says
Thank you! I love anything citrus, especially in the summer!
Sophia | Veggies Don't Bite says
Lemon cheesecake sounds delicious! Especially for summer. Bring them on!! YUM
A Virtual Vegan says
Thank you! They are perfect because they are sweet and sharp all at the same time. So refreshing when it’s hot!
Becky Striepe says
Oh my goodness, I need these rich, decadent pops in my liiiife!
A Virtual Vegan says
Don’t we all! They are so yummy!