#cheesecakepops

You will love how these Blueberry-Ginger Coconut Cheesecake Popsicles taste. They have sweet fruit, sour ginger, creamy coconut, and tangy cheesecake. They're great for cool off on hot summer days or as a treat any time of the year.

Ingredients: 1 cup fresh blueberries. 1 tablespoon grated fresh ginger. 1/4 cup honey. 1/4 cup coconut milk. 1/2 cup Greek yogurt. 4 ounces cream cheese, softened. 1 teaspoon vanilla extract. 1/4 cup graham cracker crumbs.

Instructions: In a blender, combine the blueberries, grated ginger, honey, and coconut milk. Blend until smooth. In a separate bowl, whisk together the Greek yogurt, softened cream cheese, and vanilla extract until smooth and creamy. Alternate layering the blueberry mixture and the cheesecake mixture into popsicle molds, starting and ending with the blueberry mixture. Insert popsicle sticks into each mold and freeze until solid, about 4-6 hours. Once frozen, remove the popsicles from the molds and roll them in graham cracker crumbs. Serve immediately or store in the freezer for later enjoyment.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy the creamy decadence of these vegan cheesecake pops, which are full of fresh strawberry flavor and rich chocolate. They're a tasty treat for any event and a great way to cool off on hot days.

Ingredients: 2 cups raw cashews, soaked overnight. 1 cup coconut cream. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 1 cup strawberries, hulled and chopped. 1/2 cup vegan chocolate chips. 10-12 popsicle sticks.

Instructions: In a food processor, blend soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract until smooth and creamy. Pour half of the mixture into a separate bowl. Blend strawberries into one half of the mixture until well combined. Melt vegan chocolate chips in a double boiler or microwave. Pour a layer of the strawberry mixture into popsicle molds, followed by a layer of melted chocolate, then a layer of the plain cashew mixture. Repeat layers until molds are filled, inserting popsicle sticks into the center of each. Freeze for at least 4 hours or until solid. To serve, run molds under warm water for a few seconds to loosen popsicles, then gently pull to release.

Prep Time: 20 minutes

Cook Time: 0 minutes

The creamy goodness of cheesecake and the cool taste of frozen yogurt come together in these delicious and healthy Cheesecake Frozen Yogurt Pops. They're great on hot summer days or whenever you want something sweet.

Ingredients: 1 1/2 cups Greek yogurt. 1/2 cup cream cheese. 1/2 cup graham cracker crumbs. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 cup fresh strawberries, diced. 1/2 cup blueberries. Popsicle molds and sticks.

Instructions: In a mixing bowl, combine the Greek yogurt, cream cheese, honey, and vanilla extract. Mix until smooth and well combined. Gently fold in the graham cracker crumbs into the yogurt mixture. Add the diced strawberries and blueberries to the mixture and stir gently to distribute evenly. Spoon the mixture into popsicle molds, leaving a little space at the top for the popsicles to expand as they freeze. Insert popsicle sticks into each mold and freeze for at least 4 hours or until completely solid. To remove the popsicles, briefly run the molds under warm water to loosen them. Enjoy your Cheesecake Frozen Yogurt Pops!

Prep Time: 15 minutes

Cook Time: 0 minutes