Blueberry-Chèvre Cheesecake Popsicles

Let's make fresh, delicious, and healthier popsicles! These are not just a summer treat but taste great all year round.

You can use the basic recipe below. In fact, you can create different variations by replacing the blueberries with your favorite fruits and boldly experimenting with different EVAH powders. This way, you can get a berry-flavored, sweet fruity, or chocolatey result.

Preparation time: 15 min

INGREDIENTS (for 10 popsicles)

BLUEBERRY LAYER:

210 g blueberries

2 tbsp EVAH ELIXIR | Maiko’s Kiss

35 g organic granulated sugar (or coconut sugar)

80 ml water

Zest of ½ medium lemon

2 tbsp lemon juice

CHEESECAKE LAYER:

85 g fresh goat cheese*

85 g cream cheese*

230 ml low-fat milk*

75 g organic granulated sugar (or coconut sugar)

½ tsp vanilla extract

Zest of ½ medium lemon

1 tbsp lemon juice

35 g crushed granola (or cookies)

*you can easily replace dairy products with vegan alternatives:

60 g coconut cream

105 g vegan cream cheese

230 ml coconut milk

INSTRUCTIONS

Combine blueberries, lemon zest, lemon juice, sugar, and water in a medium saucepan. Heat the mixture to boiling over medium heat and cook, stirring occasionally, until the juices have reduced by half and are thickly bubbling. Let it simmer gently for another 5-10 minutes. Allow to cool to room temperature, then add EVAH | Maiko’s Kiss Elixir and puree until smooth with a blender.

In a blender, mix goat cheese, cream cheese, milk, vanilla, lemon zest, sugar, and juice and puree until smooth.

Divide the blueberry puree into 10 popsicle molds. Carefully pour the cheesecake layer over the blueberry layer, leaving about half an inch of space at the top. Use a skewer to gently swirl the layers together a bit. Crush the granola over the cheesecake layer and press the crumbs into the mixture to keep them in place when freezing.

Insert popsicle sticks into the molds and freeze until solid. Preferably at least 4 hours or overnight.

Remove from molds and serve.