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Strawberry cheesecake iceblocks
Strawberry cheesecake iceblocks
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Prep Time:
385 minutes
Cook Time:
5 minutes
Total Time:
390 minutes
Indulge in homemade strawberry cheesecake ice blocks on a buttery biscuit crust.
Ingredients:
  • 250g strawberries, finely chopped
  • 75g caster sugar
  • 150g spreadable cream cheese
  • 95g yoghurt
  • 80ml milk
  • 1/2 tsp vanilla bean paste
  • 80g Butternut Snap Cookies
  • 30g butter, melted
Instructions:
  • In a small saucepan, mix strawberries and sugar and let sit for 5 minutes until the strawberries release their juice. Cook over medium heat for 5 minutes until the sugar dissolves and the strawberries break down. Transfer to a food processor and blend until smooth. Set aside 1/3 cup of the mixture.
  • Combine the cream cheese, yogurt, milk, and vanilla with the strawberry mixture, processing until smooth.
  • Evenly divide the reserved strawberry mixture among ten 1/3-cup (80ml) iceblock molds. Top with the cream cheese mixture.
  • 1. In a clean food processor, crush the biscuits. Add the butter and combine well. 2. Spoon the mixture over the top of each iceblock and gently smooth it out. 3. Insert iceblock sticks and freeze for 6 hours or until firm.

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