2 ratings

Tart Cherry Cheesecake Pops

Cheesecake looks a bit different in this dessert
Photo courtesy of Choose Cherries

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

Ready in
4 h and 35 m
25 m
(prepare time)
4 h
(cook time)
Calories Per Serving


For the Cheesecake:

  • 2 Cups raw cashews
  • 1/2 Cup 100% pure maple syrup
  • 1/2 Cup canned coconut milk
  • 2 Tablespoons lemon juice
  • Pinch of salt
  • 1 Cup frozen Montmorency tart cherries

For the Crust:

  • 1 Cup raw walnuts halves
  • 6 pitted medjool dates
  • 1/2 Teaspoon vanilla extract
  • Pinch of salt


For the Cheesecake:

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.

For the Crust:

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