Lemon and Raspberry Cheesecake Ice Lollies

It's national ice cream week so here's a fantastic recipe that you must try out...Lemon and Raspberry Cheesecake Ice Lollies! They are so easy to make and kids and adults a like we love these :))

Lemon and Raspberry Cheesecake Ice Lollies 

8oz (225g) cream cheese

1/4 cup sour cream

1/2-3/4 cup icing sugar

1/3 cup milk

zest of two lemons

10 raspberries

6 digestive biscuits

1 tbsp butter

In a food processor add the cream cheese, sour cream, icing sugar and milk, process until well combined. Add the lemon zest and raspberries and pulse to combine.

In a food processor add the digestive biscuits, process until it resembles fine bread crumbs.

While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.

Pour the cheesecake mixture into the ice lolly molds, leaving about 1 inch of the top empty for the crust. 

Divide the crust evenly between the ice lollies, press down gently to compact. Freeze and enjoy :))