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 :))
