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Choc-mint cheesecake ice-cream pops recipe
Choc-mint cheesecake ice-cream pops recipe
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Prep Time:
320 minutes
Cook Time:
35 minutes
Total Time:
355 minutes
Impress at your Christmas party with choc-mint cheesecake ice-cream pops. Prepare cheesecake wedges in advance and simply dip and decorate before serving!
Ingredients:
  • 125g Arnott’s Choc Ripple biscuits
  • 60g butter, melted
  • 500g cream cheese, at room temperature, chopped
  • 70g (1⁄3 cup) caster sugar
  • 2 eggs
  • 125g (1⁄2 cup) sour cream
  • 2 tsp peppermint extract
  • 10.00 gm cornflour
  • 450g dark chocolate melts, melted
  • 60ml (1⁄4 cup) canola oil
  • 80g white choc melts, melted
  • Green oil-based food colouring, to tint (find at cake decorating shops or online)
  • Gold, silver and white star sprinkles, to decorate
  • 35g Nestlé Peppermint Crisp bar, finely crushed
Instructions:
  • Grease a 20cm round springform pan lightly and line the base with baking paper.
  • In a food processor, pulse biscuits until finely crushed. Add butter and pulse until combined. Press mixture onto base of prepared pan. Chill in the fridge for 20 minutes until firm.
  • - Preheat oven to 170C/150C fan forced. - In a bowl, use electric beaters to blend cream cheese and sugar until smooth. - Gradually add eggs one at a time, beating well after each addition until incorporated. - Mix in sour cream and peppermint extract until fully combined. - Stir in cornflour until well mixed. - Transfer the mixture into the prepared pan and smooth the surface.
  • Bake the cheesecake for 30-35 minutes or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 2 hours to prevent cracking. Cover and chill in the fridge for 2 hours before serving.
  • Prepare a baking tray lined with parchment paper. Carefully move the cake to a board. Slice the cake into 12 wedges using a warm, dry knife. Insert paddle-pop sticks halfway into each wedge. Place the wedges on the tray and freeze until firm.
  • In a large glass bowl, melt dark chocolate with oil. Dip each wedge into the chocolate mixture to coat completely. Let any excess drip off. Place the wedges back on the tray and freeze until firm.
  • In a bowl, melt white chocolate and tint it green with food coloring. Transfer the green chocolate into a sealable plastic bag and cut off a small corner. Drizzle the green chocolate over each wedge, then sprinkle with colorful sprinkles and top some with crushed Peppermint Crisp. Return to the freezer until firm. Take out from the freezer 20 minutes before serving to allow it to thaw slightly.

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