Tart Cherry Cheesecake Pops
Tart Cherry Cheesecake Pops
Cheesecake may not be the easiest dessert to make, but luckily this recipe turns the treat into a no-brainer. With three different layers — cherries, cheesecake and perfectly made crust — this dessert is perfect for adults and kids of all ages. Recipe courtesy of Choose Cherries
Prep Time
25
minutes
Cook Time
4
hours
Servings
18
Total time: 4 hours, 25 minutes
Ingredients
- 2 cup raw cashews
- 1/2 cup 100% pure maple syrup
- 1/2 cup canned coconut milk
- 2 tablespoon lemon juice
- pinch of salt
- 1 cup frozen montmorency tart cherries
- 1 cup raw walnuts halves
- 6 pitted medjool dates
- 1/2 teaspoon vanilla extract
- pinch of salt
Directions
- Place cashews in a bowl and cover with water; allow to soak for at least 15-30 minutes.
- After cashews have soaked, combine cashews, maple syrup, coconut milk, lemon juice and salt in food processor and blend until smooth and creamy (until it looks like hummus, will take 5 to 8 minutes depending on the size of your food processor).
- Pour cheesecake filling over prepared crust and smooth out even.
- Arrange Montmorency tart cherries on top of cheesecake and press into cheesecake slightly.
- Insert 18 pop sticks into cheesecake, arranging 3X6, 3 sticks across width and 6 sticks lengthwise.
- Place cheesecake into freezer until set, about 4 hours.
- After cheesecake is frozen, remove from freezer and allow to defrost slightly for 5-10 minutes, until soft enough to slice.
- Slice cheesecake around sticks to form 18 pops. Serve immediately.
- Store cheesecake in freezer until ready to eat.
- To prepare crust, combine walnuts and dates in food processor and pulse until finely chopped and mixed well.
- Add vanilla extract; pulse until mixture comes together.
- Line loaf pan with parchment paper and press mixture firmly into bottom of pan to form crust; set aside