Strawberry Cheesecake Ice Pops

November 15, 2016

In Sweet! Celebrations, Australian Elise Strachan, the creator and host of My Cupcake Addiction—one of the world's most widely viewed online baking shows—shares her most dazzling and delicious dessert recipes and ingenious tips.

 

Organised around special occasions throughout the year—from spring parties to Christmas—Sweet! Celebrations includes Elise's favourite recipes for a rustic wedding, backyard barbecue, elegant afternoon tea, colourful children's birthday parties and many more.

 

 

 

The bright and colourful imagery in every chapter includes styled theme parties with abundant displays of cakes, sweets and drinks, as well as step-by-step photographs that make decorating these gorgeous cakes easy, even for beginners.

 

Elise's cherished recipes for classic cakes, icings and toppings will make any novice baker feel like a pro. From the food and drinks to tips on how to style it up and a few DIY projects, this book has fun, creative and simple ideas to suit any occasion and skill level.

 

Strawberry Cheesecake Ice Pops

 

 

Makes 10

 

YOU’LL NEED:

 

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

 

1. Place the strawberries in a medium bowl and sprinkle with the sugar. Allow

to sit for 15 minutes at room temperature.

 

2. 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.

 

3. Fold in the cream using large sweeping motions. Do not overbeat.

4. In a medium bowl, stir the shortbread crumbs and butter together. The

mixture should resemble wet sand.

 

5. 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.

 

6. Spoon in the biscuit crumb mixture and press down gently to compact, add

the wooden sticks, and freeze for 6 hours (overnight is best).

 

Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) RRP $39.99

 

*makes for a good Chrissy gift for the sweet tooth of the family

 

 

 

 

 

 

 

 

 

 

 

Elise Strachan has become a household name in the world of sweets, attracting the attention and hearts of millions with her YouTube channel My Cupcake Addiction. An Australian who divides her time between the Gold Coast, Los Angeles and New York, Elise's impressive background as a trained pastry chef, engaging character and accessible approach to all things sweet have led to her global reputation as the 'People's Baker'.

 

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