Vegan Cheezecake Pie Pops (Soy-Free, No-Bake, Gluten-Free, 4th of July)

Happy 4th of July for those that celebrate it - due to the summer heat (which makes me summer lazy) and I came up with these due to wanting something cool and cute to eat. My family just made a strawberry, refrigerator cheesecake so you know I had to one-up that and veganize it....or I just needed to try out this new sugar-free pectin! The best part about these is that with each bite you get a different ice cream flavor - the first is cheezecake, then its banana split and then you even get a bite of Choc-O-Chip cookie dough.

How do you like to celebrate your national holidays? Or, how do you prefer to cool down?

(Cheezecake Pie Pops Ingredients)

• 1/4 cup of Blueberries
• 1 Medium-Ripe Banana
• 1 tsp White Vinegar
• 1 tbl Coconut Oil
• 1 cup of Coconut Cream (or 1/2 pk of Thai Cream Powder)
• 1/4 cup Raw Sugar
• 2 tsp No-Sugar Added Pectin
• 2 tsp Water
• 1/2 cup Gluten-Free Graham Cracker Crumbs

(Directions)

• I didn't use a blender for this - but if you want something absolutely smooth and amazing then you can most definitely use a blender. 
• You can use about half a packet of Thai coconut cream powder and half a cup of cold water, then drizzle in oil, vinegar, sugar and blueberries.
• Put that mixture in the microwave on high for 20 seconds and then mash in the banana to "puree" the ingredients.
• Combine pectin and water, press it with fingers until it is no longer lumpy and then microwave for about 15 seconds until it is jellied on its own.
• Whisk in, cover your mixing container with plastic wrap and put in the freezer for about 1-2 hours and it should start to smooth over.
• Then, chop it up and mix in your graham cracker crumbs.
• Let that chill for about one more hour and then you can drizzle in some bitter-sweet chocolate or make cheezecake pops, using graham cracker crumbs and chocolate as a great base.
• Coat your sticks with chocolate, stick in and freeze until almost rock-hard, serve and enjoy!

Cool down with a nice float, too!