Elise Strachan’s recipe for Strawberry Cheesecake Ice Pops is from her book, Sweet! Celebrations, published by Murdoch Books.
This recipe is from her no bake chapter and is perfect for a hot summer day to serve to your kids and their friends.
Elise’s accessible approach to cooking has turned her into a social media phenomenon and drawn millions of followers to My Cupcake Addiction.
The secret to her success is her creative ideas that make any novice baker feel like a pro.
Happy cooking and for another favourite recipe by Elise from her new book, check out her giant Peanut Butter Cup recipe, here.
MAKES 10 FROZEN POPS
INGREDIENTS
- 900 g coarsely chopped strawberries
- 2 tablespoons white sugar
- 225 g cream cheese, at room temperature
- 60 g icing sugar
- Pink food colouring (optional)
- 125 ml thick (heavy) cream
- 100 g crushed shortbread biscuits
- 2 tablespoons salted butter, melted
- 10 wooden popsicle sticks
METHOD
- Place the strawberries in a medium bowl and sprinkle with the sugar. Allow to sit for 15 minutes at room temperature.
- In a medium bowl, combine the cream cheese and icing sugar and beat until very well combined. Pour the strawberries and any accumulated juices into the cream cheese mixture and gently fold in. For an enhanced strawberry-looking pop, add a little pink food colouring.
- Fold in the cream using large sweeping motions. Do not over beat.
- In a medium bowl, stir the shortbread crumbs and butter together. The mixture should resemble
wet sand. - Spoon the cheesecake mixture into a popsicle mould with ten 90 ml capacity cavities, filling each three-quarters full. Bang the mould on the counter to compact the mixture.
- Spoon in the biscuit crumb mixture and press down gently to compact, add the wooden sticks, and freeze for 6 hours (overnight is best).
Image and recipe from Sweet! Celebrations by Elise Strachan (Murdoch Books $39.99)
