Do you ever want cheesecake but also want something cold and refreshing? These popsicles give you both, and they are so easy to put together.

They are made without any dairy, which matters a lot to me since I try to avoid it. Finding creamy frozen treats without dairy is not always simple, so this one has become a regular in my freezer.

The raspberry swirl is fresh and slightly tart, and it balances the sweet, creamy cheesecake base really nicely. Together they taste like a summer dessert you would find at a nice cafe.

I use a dairy free cream cheese and coconut yogurt to get that smooth, tangy flavor you expect from cheesecake.

Once they are frozen, you just run the molds under a little warm water and they slide right out. Simple as that.

Why This Recipe Is a Keeper

Creamy and Dreamy – The coconut yogurt and dairy-free cream cheese give these popsicles a rich, smooth texture that tastes just like real cheesecake.

Bright Berry Flavor – Fresh raspberries strained smooth bring a sweet and slightly tangy pop that balances the creamy base perfectly.

Totally Dairy Free – Every layer is made without dairy, so everyone can enjoy this cool treat without any worry.

Gorgeous Swirls – The pink and cream layers twist together for a pretty look that turns heads at any table.

Here’s What You’ll Need

For The Raspberry Swirl

2 cups Fresh Raspberries
2 tbsp Maple Syrup
1 tbsp Fresh Lemon Juice

For The Cheesecake Base

8 oz Dairy-Free Cream Cheese, Softened
1 cup Plain Dairy-Free Coconut Yogurt
1/2 cup Sweetened Condensed Coconut Milk
1 tsp Pure Vanilla Extract
1 pinch Fine Sea Salt

For The Crumb Layer

1/2 cup Dairy-Free Graham Cracker Crumbs
1 tbsp Melted Coconut Oil

How to Make It

Step 1

Blend the raspberries, maple syrup, and lemon juice until mostly smooth. Press the mixture through a fine strainer to remove the seeds.

Step 2

Beat the dairy-free cream cheese until smooth. Blend in the coconut yogurt, condensed coconut milk, vanilla extract, and salt until creamy.

Step 3

Stir the graham cracker crumbs and melted coconut oil together until the crumbs are evenly moistened.

Step 4

Spoon alternating layers of cheesecake mixture and raspberry puree into eight popsicle molds. Gently swirl each mold once with a skewer so the colors remain distinct.

Step 5

Sprinkle the graham cracker mixture over the exposed tops, insert popsicle sticks, and freeze for at least 6 hours.

Step 6

Run the outside of each mold briefly under lukewarm water, then carefully release and serve the popsicles.

Recipe Tips

Strain the Raspberry Puree Well

After you blend the raspberries, take your time pushing the mixture through the strainer. Those tiny seeds can get stuck in the popsicles and make each bite feel gritty instead of smooth.

From my experience, using the back of a spoon to press the puree against the strainer gets almost all the good stuff through. Scrape the bottom of the strainer too, since a lot of thick puree collects there.

Soften the Cream Cheese Properly

Let your dairy-free cream cheese sit out at room temperature for about 30 minutes before you start. Cold cream cheese stays lumpy no matter how long you beat it, and those lumps end up frozen into your popsicles.

I’ve found that beating it on its own first, before adding anything else, gives you the smoothest base. Once it’s creamy and lump-free, then you can mix in the yogurt and condensed coconut milk.

Don’t Over-Swirl the Layers

When you drag the skewer through each mold, do it just once and keep it gentle. If you stir too much, the raspberry and cheesecake colors blend together into one pink mush instead of pretty distinct swirls.

My favorite trick here is to move the skewer in a single up-and-down motion through the center. That keeps both colors visible while still giving you a bit of raspberry in every layer.

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