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Blueberry Cheesecake Popsicles


  • 225grams vegan cream cheese
  • 1 cup raw cashews
  • 1 cup coconut cream
  • 2 tsp vanilla essence
  • 4 tbsp pure maple syrup
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup Cocobella coconut yoghurt
  • 1/2 cup granola


  1. Take a small bowl and put your cashews in there. Cover them with boiling water and allow to soak for an hour or two. Afterwards, drain them and rinse with cold water.
  2. Place the cream cheese, soaked cashews, coconut cream, vanilla, maple syrup and blueberries in a blender. Blend on medium-high speed until you have a completely smooth mixture (the key thing to look out for are the cashews: they cannot be gritty).
  3. Split half the blueberry mixture into a small bowl and add in the coconut yoghurt. Swirl them through gently, not quite fulling mixing them together – they’ll look particularly cool if they are two-toned when you pull them out of the moulds.
  4. Take some popsicle moulds and scoop some of the plain blueberry mixture in, the some of the mixture with the coconut yoghurt, plus a little granola. Repeat until you’ve filled up all the moulds.
  5. Before putting them in the freezer, sprinkle some granola over the bottoms and put in a popsicle stick.
  6. Place in the freezer overnight and the following day, enjoy the fruits of your handiwork!

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