Cheesecakes and Popsicles had a baby and it's beautiful
225g Cream cheese
60ml Sour Cream
80ml Whole Milk
170g Icing Sugar
6 Large Strawberries
7 Digestive Biscuits
2 tbsp Melted Butter
Add the cream cheese, sour cream, milk & icing sugar to a food processor and blitz until smooth.
Add the strawberries and pulse (be careful not to over-blend, you want to see a few small flecks of strawberry).
Pour the mixture into popsicles 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 20s when you are ready to eat and they should pop right out.