Lemon cheesecake popsicles (vegan)


Oranges and lemons said the bells of St. Clement’s – but they’re based in Oxfordshire and I’m not, so who needs to listen to their chimes. As a kid in England, I was familiar with this famous happy-go-lucky nursery rhyme that really hyped up the citrus fruits, but little did I know, it had a real sinister edge (like most nursery rhymes).


When you grow up, you realise that these children’s tunes are really trying to tell you something, warn you even, whether it be about death-by-plague or debt collectors, that ultimately, worldly expectations will get the better of you and that nothing in life is for free or without risk– if you think it is, the bailiffs will come until every penny is paid back or your head is chopped off, or whatever punishment is the standard at the time.


Anyway, children’s songs aside, I feel that oranges are often reflected as the more superior citrus, or that lemons can’t survive without the orange by their side. It may likely be due to lemons being a tad too sour to eat alone, but I happen to think lemons are a notch above their chubby orange brothers, especially in terms of cooking. In this family-friendly iced good, it’s all about these cute yellow little ovals.


I didn’t really have any idea whether coconut would partner well with lemon, but you only live once right. Seems the two make quite the couple.


Serving size:
Makes 12

• juice of 3 lemons
• 200g sugar
• 4tbsp cornstarch
• 3tbsp rapeseed oil
• 1tbsp dairy-free milk
• 200ml coconut cream
• 2tbsp icing sugar
• 75g granola


  1. For the lemon curd, pour the lemon juice, sugar and oil into a double boiler and heat until the sugar has dissolved.
  2. Make a paste with the milk and cornstarch and whisk into the lemon mixture until thick enough to coat the back of a spoon. Leave aside to cool.
  3. For the ‘cream cheese’, blend the coconut cream with the icing sugar into a smooth paste.
  4. In popsicle trays, spoon in the curd and the cream.
  5. Place in the freezer for at least 5 hours.
  6. When solid, sprinkle with granola powder (granola blitzed in a food processor) and serve.

You can also let them melt slightly and dip bread in the gooey mess- tastes better than it sounds!


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