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
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
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.
These plant-based Raspberry Cheesecake Popsicles with Granola Crust are just the beginning! Scroll down and sign up for our newsletter to get vegan organic inspiration delivered to your inbox. Or follow One Degree Organics on Instagram or Facebook!
Sprouted Oat Vanilla Chia GranolaSee Product