Strawberry Cheesecake Popsicles

Strawberry Cheesecake Popsicles

Makes 6

You will need:

  • 225g cream cheese
  • 60ml sour cream
  • 80ml whole milk
  • 170g icing sugar
  • 1 tbsp Cartwright & Butler
  • Strawberry Preserve
  • 6 Cartwright & Butler Strawberry & White Chocolate Chunk Biscuits
  • 2 tbsp melted butter


  • Add the cream cheese, sour cream, milk, jam and icing sugar to a food processor and blitz until smooth.
  • Pour the mixture into popsicle molds leaving about a 2cm gap at the top.
  • Add your biscuits to a bag and crush with a rolling pin until you have fine crumbs. Pour them into a bowl and add your melted butter. Stir to combine.
  • Top the popsicle mold up with the crushed biscuits and then place in the freezer for at least 6 hours or over-night.
  • Run the popsicle mold under warm water for about 20 seconds when you are ready to eat and they should pop right out.

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