Dairy-Free Chocolate Cheesecake Popsicles

Low carb can be very heavy on the dairy, which can make it tough for anyone trying to be dairy-free. Some of the best low carb desserts and treats are made with cream cheese and whipped cream, and can make the dairy-free crowd feel a little left out. But there are so many good alternatives these days that even something as delicious as cheesecake can be made without even a drop of cow’s milk. Check out Kite Hill for what I consider to be the best dairy-free cream cheese on the market.

(6 votes, average: 3.33 out of 5)

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Dairy-Free Chocolate Cheesecake Popsicles

Food energy: Total fat: 23.28g Carbohydrate, by difference: 4.83g Total dietary fiber: Protein:

Ingredients

4 ounces almond milk cream cheese, such as Kite Hill, room temperature
1/2 cup coconut milk, room temperature
Sweetener equivalent to 1/4 cup sugar (powdered or liquid works best)
1 ounce unsweetened chocolate, melted
Extract of choice (vanilla, cherry, or mint!)
Additional coconut milk to thin out to pourable consistency

Instructions

Combine the dairy-free cream cheese, coconut milk, sweetener, melted chocolate, and extract in a blender or food processor and blend until smooth.
If the mixture is too thick to pour into popsicle molds, add additional coconut milk until thin enough to pour.
Pour into 4 popsicle molds, add wooden sticks, and freeze until firm, about 5 hours. To remove from the molds, pour hot water over each mold and gently tug on the stick to release.
Tips: Having all your ingredients at room temperature will allow the melted chocolate to combine with the cream cheese and coconut milk.
Use wooden popsicle sticks as they grip better in the popsicles.

Yield: 4 popsicles

Food energy: 243 kcal

Total fat: 23.28g

Carbohydrate: by difference: 4.83g

Protein per serving: 4.62g

Total dietary fiber: 1.18g