Ingredients

• Green’s Cheesecake mix
• 235ml Milk
• 75g melted butter
• 45g Fruit puree/ jam

TO PREPARE THE CHEESECAKE TOPPING:

1. Whisk the cheesecake mix into the milk and with an electric mixer, whisk for 3 minutes until thick and creamy. This will take longer if using a hand whisk.
2. Now add the puree/ jam, Stir until combined.
3. Spoon/ pipe the cheesecake topping into your ice-lolly moulds around ¾ full. Tap the moulds against your surface a couple of times to ensure the cheesecake mix fills the mould.
4. Set aside whilst you prepare the topping.

TO PREPARE THE CHEESECAKE BASE:

1. Melt the butter in a saucepan and stir in the biscuit crumb.
2. Spoon the crumbs into the top of each mould and gentle press them down with the back of a spoon to compress. Insert your sticks/ handles and place in the freezer.
3. Leave to freeze for at least 6 hours or overnight.