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Gluten-free raspberry and lime cheesecake pops
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Kid-friendly gluten-free raspberry lime cheesecake pops.
Ingredients:
  • 190g packet gluten-free Anzac biscuits, halved (see notes)
  • 50g butter, melted, cooled
  • 1 1/2 x 250g blocks cream cheese, softened
  • 70.95 gm caster sugar
  • 1 tsp finely grated lime rind
  • 166.65 gm thickened cream
  • 125.00 ml frozen raspberries, partially thawed, roughly crushed
Instructions:
  • Prepare the muffin pan by greasing it and lining each hole with two strips of baking paper, crisscrossed for easy removal later.
  • Place biscuits in a food processor and pulse until finely ground. Add butter and pulse until mixture comes together. Press into the base of each hole using the back of a teaspoon. Chill in the fridge for 10 minutes.
  • With an electric mixer, blend cream cheese, sugar, and lime zest until creamy. Pour in cream and beat for 2 minutes until it thickens. Gently incorporate raspberries. Divide the mixture equally over each base, leveling by tapping the pan on the counter. Insert 1 ice-cream stick into each portion. Freeze for 4 hours or overnight.
  • Take the cheesecakes out of the freezer and let them stand for 2 minutes. Gently remove the pops from the pan (refer to notes) and serve right away.

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