Blueberry cheesecake ice lollies
- Makes 8
- Hands-on time 25 min, plus overnight freezing
Cheesecake comes in all shapes and sizes. These frozen treats, swirled with fresh blueberries and dipped in a biscuit crumb, are guaranteed to be popular with adults and children alike.
Take a look at our gin and tonic ice lollies too for a strictly adults-only dessert.
- 9.5g (6.4g saturated)
- 18.1g (17.9g sugars)
- 150g frozen blueberries
- 20g caster sugar
- 280g Philadelphia cream cheese
- 1½ tbsp whole milk
- 100g full-fat greek yoghurt
- 100g icing sugar
Biscuit crumb (optional)
- 4 digestive biscuits
- 1 tsp demerara sugar
You’ll also need
- 8 x 80ml ice-lolly moulds and 8 ice-lolly sticks
- Place the blueberries and caster sugar into a medium saucepan with 1 tbsp water and cook over a medium heat, stirring often, for about 10 minutes, until the blueberries have broken down and the liquid has thickened, then set aside to cool completely.
- Place the remaining ingredients into a medium bowl and mix together using a whisk until well combined.
- Have the lolly moulds to hand. Place the cream cheese mixture into a pouring jug, then pour in then blueberry mixture. Gently stir together until it is swirled in, but not completely mixed together (see tip), then pour into the mould. Place sticks into the moulds, then freeze overnight.
- If using, make the biscuit crumb by placing the biscuits and sugar in a freezer bag and crush with a rolling pin to a crumb consistency. Pour into a bowl to dip the lollies in once they’re ready. Briefly dip the moulds into hot waterto remove.
Try not to over-mix the blueberries into the cream cheese mixture so you’re left with a swirl.
The lollies will keep in the freezer for up to a month.
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