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Zesty lemon iced tea cheesecake pops
Zesty lemon iced tea cheesecake pops
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Delight loved ones with zesty iced-tea cheesecake pops.
Ingredients:
  • 350 ml Zesty Lemon Iced Tea
  • 250g light cream cheese
  • 1 tsp lemon rind, finely grated
  • 50g sour cream
  • 40.40 gm thickened cream
  • 5-6 lemon cream biscuits (see notes)
  • 20g butter, melted
Instructions:
  • Set aside 1/2 cup (125ml) of tea. Evenly distribute the rest of the tea among eight 100 ml popsicle molds. Freeze for 3 hours or until solid.
  • In a food processor, blend cream cheese, sugar, lemon zest, sour cream, cream, and reserved iced tea until smooth.
  • Take out the ice-block moulds from the freezer. Fill each popsicle mould with the cheesecake mixture, leaving a 1cm space at the top. Insert popsicle sticks securely. Place back in the freezer for a minimum of 1 hour.
  • Pulse the biscuits in a food processor until finely chopped. Add the butter and pulse briefly to mix. Press the biscuit mixture onto the top of each popsicle. Freeze overnight until firm.
  • Rinse the outside of the moulds with warm water or a warm cloth. Gently release the popsicles with the stick and serve.

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