Very Berry Cheesecake Ice-pops

Serving

6

Preparation

20 minutes

Freeze time

6 hours/overnight

Difficulty

1 out of 5

Chocolate Tart

Ingredients

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.