Chocolate Cherry Cheesecake Ice Lollies – rich chocolate with easy cherry cheesecake and crumbly cookie base – these popsicles are a real treat!
Ice lollies don’t have to be a kid’s treat! This rich chocolate cheesecake version is the perfect summer pud for adults and grown-ups alike!
I’d be tempted to add a bit of amaretto or kirsch if I thought the kids weren’t going to nab them out of the freezer when I wasn’t looking.
I’m pretty sure my kids turning up for a play date with cherry-brandy breath might not highlight my parenting skills in the best way!!
I’m already feeling the mummy guilt of not playing with the kids enough during the summer holidays.
So much so that we just spent half an hour between shooting video to set up a Nerf target wall – complete with Lego figures and a ring of fire (ok, fairy lights). That made me feel better for a while, but now they’re burying their heads into electronics again arghhh!
It was Gracey’s birthday this week and she got her first mobile phone as her main pressy.
I probably would have tried to put it off for another year, but she’s starting high school in September, and every parent I’ve spoken to got their kid a phone for their 11th birthday in preparation for high school.
She already knows how to work that thing better than I do.
So, I’m consoling myself with a grown-up ice lolly. The chocolate part is deliciously rich and fudgy, whilst the cherry part is sweet and just a little bit tart.
Maybe I should just dip them in cherry brandy. Kind of like biscuits dipped in tea, only better……
The Chocolate Cherry Cheesecake Ice Lollies Recipe:
Chocolate Cherry Cheesecake Ice Lollies
- 350 g cream cheese, room temperature
- 75 g icing sugar (confectioners' sugar), sifted
- 100 g dark chocolate, melted
- 200 g cherry pie filling
- 5 approx 1/2 cup digestive biscuits or graham crackers, crushed into fine crumbs
- Whisk together the cream cheese and icing sugar in a bowl until fluffy.
- Add half of the cream cheese mixture to the bowl with the melted chocolate and stir together to combine.
- Add the other half of the cream cheese mixture to the cherry pie filling, and stir to combine.
- Carefully spoon or pipe the chocolate mixture into the bottom of ten ice-lolly moulds. Top with the cherry cheesecake mixture.
- Divide the biscuit crumbs between each mould and gently stir, using a toothpick, to very lightly mix some of the crumbs with a little of the cheesecake mixture. This will help to bind the crumbs so they won’t fall off when you remove ice lolly from the mould.
- Push in the ice lolly sticks and freeze for at least 4 hours before removing from the moulds and serving.