Superfood Cheesecake Popsicles (Vegan)


Superfood Cheesecake Popsicles (Vegan)

Hello everyone! Long time, no post, I know I know I know…I am such a horrible blogger! Well lo and behold, I try to make up for lost time and recipes. I teamed up with the wonderful vegan company, Aloha, and challenged myself to create a wonderful recipe that will also be posted on their website here.

Let me tell you what you need to know about these cheesecake popsicles:

  • melt in your mouth delicious
  • great for summer
  • vegan
  • creamy
  • healthy
  • nutritious
  • you definitely can substitute Aloha products with any superfood powder like acai, maqui berry, cacao powder, etc.
  • they do not come out the prettiest, so CHOCOLATE drizzle is a must <3

NEED TO KNOW tips for this recipe:

  • I HIGHLY advise everyone to wet their popsicle mold RIGHT BEFORE pouring the cheesecake ‘batter’ in. This allows easier, smoother releases when you pull out your popsicles.
  • PULL OUT SLOWLY. If you see your cheesecake lifting up in the middle FIRST, DO NOT FORCE IT OUT. I learned the hard way. Instead, place under hot water one by one so the popsicles won’t melt as fast. THIS IS CRUCIAL.
  • food processor or a vitamix is best for the creamiest texture you’ll EVER have in your mouth 
  • When pulling the popsicles, DO NOT LEAVE IT OUT FOR TOO LONG. They may not come out smoothly. Leaving it out too long will only leave you with a popsicle stick in your hand and a cheesecake popsicle stuck in your popsicle mold. 
I would love for someone to recreate this even BETTER. This was my first attempt and thought that it was really amazing, but I got lazy when I needed more ingredients. SO, there will definitely be a 2.0 for this recipe. 🙂
Please PLEASE try it out and let me know how it goes! 

Superfood Cheesecake Popsicles (Vegan)

Yields 10-12 popsicles
What You Need
  • food processor or high speed blender
  • popsicle mold
  • popsicle sticks


For cheesecake filling:
  • 2 1/2 cup raw cashews (soaked overnight and dried)
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 lemon, juiced
  • 1/4 cup raw agave (or date syrup)
  • pinch of salt
For berry filling:
  • 2 dates
  • 1/4 cup fresh or frozen blueberries(thawed)
  • 1/2 cup fresh or frozen blackberries(thawed)
  • 1 tbsp Aloha berry blends powder (sub with maqui berry, acai, maca)
  • water, if needed
For chocolate filling:
  • 2 dates
  • 1/4 cup raspberries
  • 1 tbsp Aloha cocao blends powder (sub w/ a chocolate protein powder, cacao powder, etc)
  • water, if needed
  • 1 heaping cup dates
  • 1 heaping cup walnuts(or macadamia nuts)
  • 1/2 tsp salt
  • Superfood chocolate (you can use any chocolate, I used Aloha brand)
  • frozen raspberries
  • pistachios, pepitas, etc. (any type of nuts)


  1. In a food processor or high speed blender, blend 2 1/2 cup cashews, 1/4 cup coconut oil, 1 tsp vanilla extract, 1/2 lemon(juiced), and 1/4 cup agave until you reach a very creamy consistency. This will take a few minutes.
  2. Once done, pour into a medium sized bowl.
  3. Use your food processor again to blend the berry filling until well combined. Add a bit of water if you feel like the taste is too tart. I prefer very tart so make sure to taste before moving on. Once done, pour into a cup or small bowl.
  4. Use your food processor once again to blend the chocolate filling. Once done, pour into a separate cup or small bowl.
  5. Lastly, use your food processor to roughly blend 1 heaping cup dates, 1 heaping cup walnuts and 1/2 tsp of salt. I blended until they looked like as small as rice. Do not over blend. 
  6.  Wet the inside of your popsicle mold(CRUCIAL) in order for an easy release of the popsicles. Because it is cheesecake, it will be much more delicate than other popsicles you’ve tried.
  7. This is where you can be creative. I filled in the cheesecake mixture about half way into the mold. Then I poured 1 tablespoon to 2 tablespoons of the berry blend filling and swirled it into the cheesecake filling. I leave about 1/3 of the mold open for the crust. Do the same for the chocolate filling. 
  8. Push crust into the filling until you can no longer do so. It will get messy 
  9. Wet your popsicle and insert them into each popsicle mold. Leave in the freezer for 3+ hours.
  10. *Take out of the freezer and be sure to 1) place under hot water to allow an easy release, 2) NOT force pull the popsicle out(like I did). Check out the tips for successful popsicle pulling above.
  11. Once all popsicles are out, place them on parchment paper or aluminum foil and drizzle or dip chocolate over them. They don’t look as perfect as other popsicles, so doing this will add glam so that your friends and family will enjoy it eyeballing-ly. Place back into freezer for 15 minutes or until ready. 
  12. Enjoy!
*If for any reason you failed at popsicle pulling (like I did), DO NOT FRET. You can revive the cheesecake filling by scooping out the failed popsicle filling and turn them into cheesecake truffles! 🙂 Just form them like a ball and dip them in chocolate. THE CHOCOLATE ONES ARE MY FAVE !!
If you have any questions at all, please feel free to spam me non-stop until I answer! 
Good day, everyone! xx
Disclaimer: The Aloha products were sent to me in exchange to curate a recipe. 

About the author
Unapologetic food lover and photographer.

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