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Choc-mint cheesecake ice-cream pops

Bring the fun to your Christmas party with these choc-mint cheesecake ice-cream pops. Best of all, the cheesecake wedges can be made 1 month ahead and frozen so all you need to do is dip and decorate the day before serving!

Allergens: Recipe may contain gluten, peanuts, milk, sesame and egg.


14 Ingredients


  • 125g Arnott’s Choc Ripple biscuits

  • 60g butter, melted

  • 500g cream cheese, at room temperature, chopped

  • 70g (1⁄3 cup) caster sugar

  • 2 eggs

  • 125g (1⁄2 cup) sour cream

  • 2 tsp peppermint extract

  • 1 tbsp cornflour

  • 450g dark chocolate melts, melted

  • 60ml (1⁄4 cup) canola oil

  • 80g white choc melts, melted

  • Green oil-based food colouring, to tint (find at cake decorating shops or online)

  • Gold, silver and white star sprinkles, to decorate

  • 35g Nestlé Peppermint Crisp bar, finely crushed

7 Method Steps


  • Step 1

    Lightly grease a 20cm (base size) round springform pan. Line base with baking paper.

  • Step 2

    Place biscuits
    (125g Arnott’s Choc Ripple biscuits)
    in a food processor. Process until finely crushed. Add butter
    (60g butter, melted)
    . Process until combined. Transfer mixture to prepared pan and press over base. Place in the fridge for 20 minutes or until firm

  • Step 3

    Preheat oven to 170C/150C fan forced. Use electric beaters to beat cream cheese
    (500g cream cheese, at room temperature, chopped)
    and sugar
    (70g (1⁄3 cup) caster sugar)
    in a bowl until smooth. Add eggs
    (2 eggs)
    , 1 at a time, beating well after each addition until combined. Add sour cream
    (125g (1⁄2 cup) sour cream)
    and peppermint
    (35g Nestlé Peppermint Crisp bar, finely crushed)
    extract. Beat until well combined. Add cornflour
    (1 tbsp cornflour)
    . Beat until combined. Spoon into prepared pan. Smooth the surface.

  • Step 4

    Bake for 30-35 minutes or until just set in the centre. Turn off oven. Leave cheesecake in oven, with door slightly ajar, for 2 hours or until cooled completely (this will prevent cake from cracking). Cover. Place in the fridge for 2 hours to chill.

  • Step 5

    Line a baking tray with baking paper. Carefully transfer cake to a board. Use a warm, dry knife to cut into 12 wedges. Insert paddle-pop sticks about halfway into each wedge. Place on prepared tray and in the freezer until firm.

  • Step 6

    Combine dark chocolate
    (450g dark chocolate melts, melted)
    and oil
    (60ml (1⁄4 cup) canola oil)
    in glass large enough to dip wedges in to. Dip each wedge briefly in mixture to cover completely. Allow excess to drip off. Return wedges to tray and into freezer until firm

  • Step 7

    Place white chocolate
    (80g white choc melts, melted)
    in a bowl. Tint green with colouring. Spoon into a sealable plastic bag. Snip off 1 corner, 5mm from end. Drizzle over each wedge. Scatter over sprinkles
    (Gold, silver and white star sprinkles, to decorate)
    . Top some with Peppermint
    (2 tsp peppermint extract)
    Crisp. Return to freezer until firm. Remove from freezer 20 minutes before serving to thaw slightly.
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Recipe Notes

Undipped cheesecake wedges can be made 1 month ahead (to the end of step 5). Freeze in an airtight container. Dip and decorate the day before serving and store in the freezer.

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