Allergy-friendly, low-fat, low-sugar Blackberry Cheesecake Popsicles! Oh, and did I mention they’re vegan and SUPER delicious? #veganyackattack #glutenfree #soyfree #nutfree #oilfree
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Blackberry Cheesecake Popsicles

Allergy-friendly, low-fat, low-sugar Blackberry Cheesecake Popsicles! Oh, and did I mention they’re vegan, easy-to-make, and SUPER delicious? 
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, Healthy, Nut-free, oil-free, Plant-based, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 popsicles

Ingredients

Cheesecake base

  • 1 1/2 cup gluten-free rolled oats
  • 1 cup water
  • 4-5 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Berry Filling

  • 2/3 cup fresh blackberries
  • 1 tablespoon chia seeds

Crust Pieces

  • 3 tablespoons uncooked buckwheat groats
  • 3 tablespoons pitted dates (soak in hot water if they are dry/hard)
  • 1/8 teaspoon salt

Instructions

  • For the Cheesecake base: Place all ingredients in a blender and run until very, very smooth. In a high speed blender this may take two minutes. Taste mixture and adjust sweetness to taste, if necessary. Transfer base to container and place in refrigerator, until ready to assemble.
  • For the Berry Filling: Place berries in a bowl and mash with a fork until mostly broken up. Stir chia seeds into berries, until combined. Place in the refrigerator for 20 minutes.
  • For the Crust: Place all ingredients in a (small) food processor or bullet, and pulse until dates are a paste and buckwheat is slightly broken up. Set aside.
  • Assembly: (I used six 3-ounce popsicle molds) Divide half of the berry mix between the popsicle molds, then divide half of the cheesecake base between them.
  • Divide second half of berry filling between molds, and same with cheesecake base. Using a stick/chopstick/knife, swirl the layers together. Divide crust into 6 pieces and form to fit top of molds. 
  • Poke a hole in the crust so that the popsicle sticks can pass through. Freeze popsicles overnight, or for 6-8 hours. Run hot water over the molds for 30 seconds to release popsicle, and serve!