why make this recipe
Zesty Lemon Cheesecake Popsicles are a refreshing treat that’s perfect for warm days. They’re easy to make, tasty, and healthier than many store-bought desserts. With the creamy coconut milk and a burst of lemon flavor, these popsicles will delight your taste buds. Plus, they are great for parties or as a fun snack for kids and adults alike!
how to make Zesty Lemon Cheesecake Popsicles
Ingredients:
- ½ cup chopped pecan nuts
- 2 medjool dates
- 1 medium lemon
- 1 cup coconut milk
- ¼ cup chickpeas
- 1 cup frozen mango pieces
- ¼ teaspoon ground turmeric
- ¼ teaspoon sea salt
- ½ teaspoon apple cider vinegar
- 1 tablespoon maple syrup
Directions:
- Put the pecan nuts, 1 date, and a pinch of salt in the blender. Process until it looks like cookie crumbs.
- Spoon about half of this mixture into a bowl and set it aside. Leave the rest in the blender.
- Zest the lemon and add the zest to the blender. Remove the peel and white pith from the lemon with a knife, then add the whole lemon to the blender.
- Add the coconut milk, chickpeas, frozen mango, turmeric, salt, apple cider vinegar, and maple syrup to the blender. Blend until smooth.
- Pour the mixture into the popsicle mold, leaving a little space at the top.
- Sprinkle the pecan crumbs you set aside earlier evenly on top. Press them down lightly with your finger so they stick.
- Put on the lids and freeze until solid.
how to serve Zesty Lemon Cheesecake Popsicles
To serve these popsicles, simply remove them from the mold and enjoy them right away. You can also sprinkle a little extra pecan crumbs or lemon zest on top for added flavor and texture.
how to store Zesty Lemon Cheesecake Popsicles
Store any leftover popsicles in the freezer in an airtight container. They can last for up to two weeks. Just take them out a few minutes before enjoying for easier eating.
tips to make Zesty Lemon Cheesecake Popsicles
- You can adjust the amount of lemon zest and juice based on how tangy you want your popsicles.
- If you prefer a sweeter taste, add more maple syrup to the mixture.
- For a different twist, feel free to try other frozen fruits like berries or peaches.
variation
For a dairy-free version, stick with the coconut milk as your base. You can also swap out pecans for walnuts or almonds, depending on your preference.
FAQs
Can I use fresh mango instead of frozen?
Yes, you can use fresh mango, but you may need to add ice to the blender to get a similar texture.
Can I make these popsicles without chickpeas?
Yes, you can omit the chickpeas, but they add creaminess and extra nutrition. You might need to replace them with another creamy ingredient like silken tofu.
How long do these popsicles take to freeze?
They typically take about 4-6 hours to freeze completely. For the best results, let them freeze overnight.
Zesty Lemon Cheesecake Popsicles
Ingredients
Method
- Put the pecan nuts, 1 date, and a pinch of salt in the blender. Process until it looks like cookie crumbs.
- Spoon about half of this mixture into a bowl and set it aside. Leave the rest in the blender.
- Zest the lemon and add the zest to the blender. Remove the peel and white pith from the lemon with a knife, then add the whole lemon to the blender.
- Add the coconut milk, chickpeas, frozen mango, turmeric, salt, apple cider vinegar, and maple syrup to the blender. Blend until smooth.
- Pour the mixture into the popsicle mold, leaving a little space at the top.
- Sprinkle the pecan crumbs you set aside earlier evenly on top. Press them down lightly with your finger so they stick.
- Put on the lids and freeze until solid.
