Raspberry Cheesecake Popsicles with Granola Crust

A cool and creamy spin on cheesecake, these plant-based Raspberry Cheesecake Popsicles with Granola Crust are just the thing on bright and hot summer days. Our gluten-free sprouted Vanilla Chia Granola adds a healthy crust to the tangy cream cheese and sweet raspberry swirl of these pops—not too sweet and plenty wholesome.

Prep Time: 15 mins
Total Time: 3 hrs+
Yield: 6-8 pops

Ingredients

For the cream cheese mixture
1 (8 oz) container plant-based cream cheese, softened
1 cup coconut cream (the thick stuff at the top of the can)
3 Tbsp maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
1 drop almond extract
Zest of 1 lemon

For the fruit mixture
1 cup fresh raspberries
1 Tbsp maple syrup
1 tsp lemon juice

For the granola crust
1/2 cup One Degree Organics Vanilla Chia Granola

Directions

Process the ingredients for the cream cheese mixture in a blender until smooth.

Meanwhile, in a small bowl, mash the raspberries with the syrup and lemon juice.

Layer the two mixtures in popsicle molds, leaving a 1/2 inch of room at the top. Use a skewer or small knife to swirl gently for a decorative effect. Top each pop with granola before adding the stick.

Freeze until set.

 

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