cherry cheesecake popsicles

by Kristina Sloggett

in cherry season,Dessert,Gluten Free,recipes,snacks,summertime,Vegan

So Halloween is coming up. Soon.

I know, it’s summertime and this weirdo spabettie is already thinking about fall? Only for costume planning purposes, I promise. I am savoring the summertime days to their maximum potential, I truly am. I am not trying to will it away or make autumn arrive quicker. However, I do know a good costume requires some thought and time. and possible drawer slides.

Before October arrives this year, I will have to find old Halloween costume photos to share with you all.

Many years ago, I dressed up as Mia Wallace, which was a two part costume. For the first half of the night, I had my carefully arranged wig, white button down shirt, skinny black pants. The second half of the night, my hair and makeup messed up, I had a large syringe attached to a bustier I wore under my white shirt, pointing at a red sharpie mark. An fun costume I wore several times.

Jason and I have done a couple costume once – he wore a camo print jacket with black pants, I wore a black top with camo print pants. Upper and lower G.I.s.

A few years ago, the costume was Travis Bickle, complete with a (fake) gun on a drawer slide that shot out of my sleeve. You talkin’ to me?!

I have an idea for this year, but I’m keeping it under wraps until Halloween arrives. Besides, there is too much summer left to savor, and summer includes popsicles.

Delicious popsicles that really do taste like cheesecake.

 

cherry cheesecake popsicles dipped in shortbread

dairy and gluten free, vegan

makes 5 pops in this size mould

4 ounces cream cheese (Tofutti)
1/2 cup coconut milk
3/4 cup water, divided
1 dropper vanilla stevia

1 1/2 cups frozen cherries

In blender, combine cream cheese, coconut milk, 1/2 cup water and vanilla stevia, blend until creamy smooth. Transfer to a container with a pour spout, set aside. Rinse blender, add cherries and remaining 1/4 cup water, blend to a chunky jam consistency. Spoon a small amount of cherry mixture into each mould, followed by pouring a tablespoon (approximate) into each mould, alternating until full to achieve marbled look. Fill all moulds, add sticks and transfer to freezer for several hours / overnight.

Dip in shortbread crumbs to complete the cheesecake flavor. I made a 1/2 batch of these cookies (cookie dough base only) and used a few to make crumbs in the food processor. 

 

Do you dress up for Halloween? What costumes have you worn in the past?

 

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