Strawberry Cheesecake Popsicles

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Ever since I was a kid I have been obsessed with making popsicles. I remember we had these popsicle moulds which had a straw attached to them so you could drink the bits that melted… Fast forward a few more years than I care to divulge and I am now making yummy and healthy popsicles from fresh fruit, nuts, coconut milk and so many other yummy ingredients.

These Strawberry Cheesecake Popsicles have a delicious strawberry puree top, creamy cheesecake filling and a crunchy nutty base. YUMMMM

You can play around with the flavours and use whatever fruit is in season. I can imagine they would be delicious with raspberries, kiwifruit and cherries.

 

Makes 4

Ingredients

  • 125g strawberries
  • 1 tablespoon maple syrup or sweetener of choice
  • 50g cashews (1/3 cup), soaked for 3 hours
  • 110g coconut cream
  • 1 teaspoon vanilla extract
  • 40g almonds (1/4 cup)
  • 3 medjool dates, pitted
  • 15g coconut (1/4 cup)

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Thermomix Directions

  1. Add strawberries and sweetener to Thermomix bowl and cook for 5 minutes, 100 degrees, speed 1.5
  2. Puree for 30 seconds starting on speed 5 and gradually increase speed to 8
  3. Reserve 2 tablespoons of strawberry puree and divide this between the 4 popsicle moulds
  4. Add in the soaked cashews, coconut cream and vanilla and mix on speed 8 for 1 minute
  5. Pour into the popsicle moulds on top of the strawberry puree
  6. Place a popstick in each mould and place in the freezer for 2 hours
  7. In the meantime add the almonds, coconut and dates to the Thermomix bowl and mix on speed 7 for 15 seconds
  8. Press onto of the cheesecake mixture and return to the freezer over
  9. The next day dip the moulds in boiling water to loosen the popsicle, pull each one and store in the freezer until you ready to eat them.

Non Thermomix Directions

  1. Add strawberries and sweetener to a small pot and cook for 5 minutes, 100 degrees, speed 1.5
  2. Add to a blender and puree for 30 seconds
  3. Reserve 2 tablespoons of strawberry puree and divide this between the 4 popsicle moulds
  4. Add in the soaked cashews, coconut cream and vanilla and mix until smooth
  5. Pour into the popsicle moulds on top of the strawberry puree
  6. Place a popstick in each mould and place in the freezer for 2 hours
  7. In the meantime add the almonds, coconut and dates to your blender or food processor and mix on high speed until it is sticky
  8. Press onto of the cheesecake mixture and return to the freezer over
  9. The next day dip the moulds in boiling water to loosen the popsicle, pull each one and store in the freezer until you ready to eat them.

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