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Lemon Cheesecake Popsicles (Low Carb and Dairy Free option)

August 15, 2014 By Karen Sorenson

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It’s hard to believe that summer is winding down, but I’m so excited for cooler temperatures and football!!!  Ok, so football starts in a couple of weeks, but cooler temperatures are still many months away for me here in South Carolina.  I’m sure I’ll still be wearing shorts and a t-shirt at Christmas time.  The good news is that I get to enjoy frozen treats like these Lemon Cheesecake Popsicles for a little while longer.  If you’re dairy free you can make these using nut “cream cheese” and coconut milk.

Enjoy!

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Lemon Cheesecake Popsicles #grainfree #lowcarb #dairyfree friendly

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Lemon Cheesecake Popsicles

Ingredients

    For the Cheesecake Layer
  • 4 oz cream cheese (or nut "cream cheese"--get the recipe here)
  • 1 cup of heavy cream (or coconut milk)
  • 1/4 cup Confectioner's Swerve (or 2-3 Tbsp maple syrup)
  • Juice of 1/2 lemon
  • 1 tsp vanilla extract
  • For the Lemon Layer
  • 1/2 cup Lemon Curd (get the recipe here)
  • For the Crust Layer
  • 3 Tbsp sliced almonds
  • 1 Tbsp Swerve (or coconut sugar)

Instructions

    For the Cheesecake Layer
  1. Blend together the cream cheese, heavy cream, sweetener, lemon juice, and vanilla until smooth.
  2. For the Crust Layer
  3. Finely chop (or pulse in a mini food processor) the almonds and mix in the sweetener.
  4. To fill the popsicles
  5. Fill the popsicles molds halfway full with the Lemon Curd (I used four large molds)
  6. Top with the Cheesecake Layer mixture
  7. Sprinkle on the Crust Layer mixture and add the popsicle stick
  8. Freeze for 4-6 hours or until set.
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Filed Under: Desserts

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Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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