Strawberry Cheesecake Popsicles
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)
Thermomix Directions
- Add strawberries and sweetener to Thermomix bowl and cook for 5 minutes, 100 degrees, speed 1.5
- Puree for 30 seconds starting on speed 5 and gradually increase speed to 8
- Reserve 2 tablespoons of strawberry puree and divide this between the 4 popsicle moulds
- Add in the soaked cashews, coconut cream and vanilla and mix on speed 8 for 1 minute
- Pour into the popsicle moulds on top of the strawberry puree
- Place a popstick in each mould and place in the freezer for 2 hours
- In the meantime add the almonds, coconut and dates to the Thermomix bowl and mix on speed 7 for 15 seconds
- Press onto of the cheesecake mixture and return to the freezer over
- 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
- Add strawberries and sweetener to a small pot and cook for 5 minutes, 100 degrees, speed 1.5
- Add to a blender and puree for 30 seconds
- Reserve 2 tablespoons of strawberry puree and divide this between the 4 popsicle moulds
- Add in the soaked cashews, coconut cream and vanilla and mix until smooth
- Pour into the popsicle moulds on top of the strawberry puree
- Place a popstick in each mould and place in the freezer for 2 hours
- In the meantime add the almonds, coconut and dates to your blender or food processor and mix on high speed until it is sticky
- Press onto of the cheesecake mixture and return to the freezer over
- 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.