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Blueberry Swirl Cheesecake Pops

No bake, no dairy vegan blueberry cheesecake pops. Fun summer treat for any occasion! SWEET! :)
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Prep Time 15 minutes
Total Time 45 minutes
Servings 8 pops
Calories 167 kcal

Ingredients
  

Blueberry Compote

  • 1 cup Fresh blueberries
  • ¼ cup water
  • 1 packet Truvia sweetener
  • ¼ tsp cinnamon
  • ½ tbsp lemon juice
  • few drops of brandy extract

Thickener

  • 1/2 tbsp Arrowroot powder
  • Boiled blueberry water

Cheesecake

  • 1 cup Daiya Creamy Spread
  • 1 cup Raw Cashews
  • ½ cup Coconut Milk
  • ¼ cup Agave syrup
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • ¼ tsp arrowroot powder
  • pinch sea salt (optional)

Instructions
 

Blueberry Compote

  • Wash and place clean blueberries in saucepan with water over medium heat. Add Truvia, cinnamon and lemon juice and bring to a boil.
  • Strain off the blueberry juice in a separate bowl whisk 1/2 tbsp of arrowroot powder.
  • Add to the pot and continue to cook 2 to 3 minutes until sauce thickens. Remove from heat and stir in brandy extract. Let cool and put aside or refrigerate if not using right away.
    I made this the day before. :)

Cheesecake

  • *Place cashews in a bowl and cover with water.
  • After cashews are soaked and soft to the touch, drain and combine with Daiya spread, agave syrup, coconut milk, lemon juice, arrowroot powder and salt in food processor or blender. I used my trusted Vitamix. Blend until smooth, creamy and thick.
  • Pour mixture into a glass bowl and add 3 table spoonfuls of the blueberry compote into the mixture. Use a knife to swirl mixture throughout batter, do not stir or it will simply turn purple.
  • Pour swirled mixture into your silicone pop mold and insert pop sticks.
  • Freeze until set (should take about 4 to 5 hours) I let these stand overnight.
  • Remove from freezer just before serving and gently pop out of molds. Drizzle sauce just before serving.

Notes

  • Soaking tips for cashews - Fill with water just covering cashews and let sit overnight. If you are running short for time you can fill with boiling water and let soak for at least 30 minutes to an hour. You want them to be soft to the touch that you can squeeze with two fingers. 
  • When blending cheesecake ingredients you want a thick and smooth consistency. Start slow with adding your coconut milk. Scrape down the sides of your blender and check your consistency throughout. 
  • You can use any fruit you like to make a compote. Strawberries and cherries are a classic but you can get creative. 
  • For thickening you may also use cornstarch if preferred.