It has been too hot to cook. Too hot to function really. In this heat I’ve been craving something cool and refreshing, lighter than ice cream and a smidge on the healthier side. Enter some sort of ice lolly. I had all of these ingredients in my fridge and they made me think of strawberry cheesecake.
These strawberry cheesecake pops really hit the spot as a treat in the pool or after dinner dessert. You can add as much or as little honey as you wish and can also play around with different seasonal fruit. I am so making these with mango and passion fruit next. In other news my thriving granadilla (passion fruit) plant has produced its first ripe granadilla! I did a happy dance and shared the delicious little purple gem with my mom. And now we wait for the other 14 to ripen. Yes I know… Not quite commercial farming levels yet but i’m flexing my green thumb. So expect a lot of granadilla recipes to come!
Strawberry Cheesecake Pops
- 100g ginger nut biscuits
- 50g butter, melted
- zest of 1 lemon
- 250g cream cheese
- 250g Greek yoghurt
- 50g honey (2Tbsp)
- 500g strawberries
- zest of 1 lemon
- paper cups
- wooden lolly sticks
Crush biscuits with a rolling pin or blitz them in a food processor until they resemble a chunky bread crumb texture. Mix in the melted butter and lemon zest.
Press the biscuit mixture into the bottom of the paper cups and place in the fridge.
In a stand mixer fitted with a paddle attachment beat the cream cheese until smooth. Add the Greek yoghurt and honey to taste.
Blend 3/4 of the strawberries and roughly chop the other quarter.
Fold the blended and chopped strawberries gently into the cream cheese mixture and the zest of one lemon. You want it to look marbled and not completely mixed together.
Spoon the strawberry and cream cheese mixture into the paper cups. Place a lolly stick into the centre of each one and freeze overnight or until frozen.