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Iced Vovo cheesecake pops
Iced Vovo cheesecake pops
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Prep Time:
375 minutes
Cook Time:
Total Time:
375 minutes
Make Raspberry Coconut Cheesecake Cups inspired by Iced VoVo cookies - no special molds needed, just simple paper cups!
Ingredients:
  • 2 x 250g pkts Arnott’s Iced VoVo Biscuits
  • 200g butter, melted, cooled
  • 2 x 250g pkts cream cheese, at room temperature
  • 80g (1/2 cup) icing sugar mixture
  • 8.80 gm vanilla extract
  • 600ml ctn thickened cream
  • Pink food colouring, to tint
  • 105.60 gm raspberry jam
  • Desiccated coconut, to sprinkle
Instructions:
  • Pulse the biscuits in a food processor until roughly crushed. Blend in the butter until thoroughly mixed. Set aside.
  • Beat together cream cheese, icing sugar, and vanilla with electric beaters until smooth in a bowl. Slowly add the cream and continue beating for 1-2 minutes until well combined and slightly thickened.
  • Divide the mixture into three parts, setting one-third aside in a separate bowl. Stir in a touch of food coloring to the two-thirds remaining until a vibrant pink color appears. Move half of the pink mixture to another bowl.
  • Swirl 2 tablespoons of jam into the pink mixture for a beautiful ripple effect. Spoon the pink mixture into eight 300ml paper cups evenly.
  • Sprinkle 2 tsp of the biscuit mixture into each cup, pressing it against the side of the cup gently. Divide the reserved white mixture equally among the cups. Repeat with another layer of biscuit mixture, using 2 tsp for each cup.
  • Gently swirl in the 2 tablespoons of jam into the pink mixture to create a beautiful ripple effect. Spoon the mixture evenly into the cups. Finish by topping with the biscuit mixture, pressing down gently with a spoon to ensure the pops are fully covered.
  • Insert a popsicle stick into the center of each cup. Freeze the popsicles for 4-6 hours, or until firm, with the sticks facing upwards.
  • Gently remove the cup from each pop and sprinkle them with coconut.

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