Happy Monday from Sunny Los Angeles!
Yep, you heard that right. I’m in LA! Whoop! Anyone reading this live in LA? Let’s meet up, say hey!
I’m here for just a quick trip to help celebrate the launch of my dad’s new product, pretty cool stuff. But don’t worry, I have a delicious recipe for you while I’m here!
Cherry cheesecake popsicles, need I say more?
These are beyond easy peasy lemon squeezy to make, and taste just delish. I love the mix of the tangy cherry filling with the creamy “cheese”cake in the center. YUM.
In case you don’t yet know, I’ve been making some pretty cool recipes for a pretty awesome coconut water company called Vita Coco, and during my conquest to make the best popsicles with flavored coconut water you’ve ever had, I have managed to acquire 10 popsicle molds/makers, including two that are just duds.
I didn’t realize this popsicle making business was so serious. I mean, have you ever tried to yank a pop right out of the mold two seconds after you take it out of the freezer after you’ve been waiting overnight for the deliciousness that is soon to take over your mouth, only to be met with a liquid that is no longer liquid but has decided to stick itself to the little home it has created inside the mold for the rest of eternity?
I told you popsicle making was serious business.
I’m not being dramatic at all.
Okay, maybe just a little bit. But when your popsicle falls apart because you held it under hot water for too long even though it wouldn’t come out of the mold if you didn’t, don’t come crying to me.
So last night I went to this restaurant called Crossroads Kitchen. It’s on Melrose Avenue and is vegan. Yes, vegan.
I couldn’t even handle myself when I picked up the menu and realized that I could order anything.I.wanted. and everything I wanted all at once. It was super glorious. And delicious.
Check back Wednesday and I’ll tell you allll about it.
But until then, let’s blow this popsicle stand. (hehe, I couldn’t help myself).
- 1 24-ounce dairy-free cherry pie filling (I used Tap N' Apple)
- 1 8-ounce package vegan cream cheese (I used GoVeggie)
- ¼ cup vanilla almond milk (or soy milk)
- 3 tablespoons sugar
- ¼ teaspoon lemon juice
- 10 3-ounce popsicle molds
- 10 wooden treat sticks
- In a small bowl, mix the vegan cream cheese, almond milk, sugar, and lemon juice together.
- Pour the pie filling into each popsicle mold, filling up the bottom ⅓ of each mold.
- Spoon the cheesecake mixture on top of the cherry filling, filling another ⅓ of the mold.
- Pour the rest of the cherry pie filling into each mold, until they are filled to the top.
- Place the pops into the freezer for about ten minutes, then place the wooden sticks into each mold and let freeze overnight.
- Serve on a hot summer day and enjoy.