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Strawberry cheesecake iceblocks

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These cool and creamy Strawberry cheesecake iceblocks are a must-try. Perfect for afternoon tea or a summer dessert, they're an easy way to wow the family.

  • Makes10
  • Cook time5 minutes
  • Prep time20 minutes, (+ 6 hours freezing & 5 mins standing time)
Strawberry cheesecake iceblocks

Ingredients

  • 250g strawberries, finely chopped
  • ⅓ cup (75g) caster sugar
  • 150g spreadable cream cheese
  • ⅓ cup (95g) vanilla yoghurt
  • ⅓ cup (80ml) milk
  • ½ tsp vanilla bean paste
  • 80g Arnott’s Butternut Snap Cookies
  • 30g butter, melted

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the strawberry and sugar in a small saucepan. Set aside for 5 mins or until strawberry releases its juice. Place over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and strawberry breaks down. Transfer to a food processor and process until smooth. Reserve ¹⁄³ cup of the strawberry mixture.
  2. Step 2

    Add the cream cheese, yoghurt, milk and vanilla to the remaining strawberry mixture and process until smooth.
  3. Step 3

    Pour the reserved strawberry mixture evenly among ten ¹⁄³-cup (80ml) iceblock moulds. Pour the cream cheese mixture over the strawberry mixture in the moulds.
  4. Step 4

    Place the biscuits in a clean food processor and process until crushed. Add the butter and process to combine. Spoon over the top of each iceblock. Gently press to smooth. Insert iceblock sticks. Place in the freezer for 6 hours or until firm.

    Strawberry cheesecake iceblocks

    Strawberry cheesecake iceblocks
    • Makes10
    • Cook time5 minutes
    • Prep time20 minutes, (+ 6 hours freezing & 5 mins standing time)
    Ingredients
    • 250g strawberries, finely chopped
    • ⅓ cup (75g) caster sugar
    • 150g spreadable cream cheese
    • ⅓ cup (95g) vanilla yoghurt
    • ⅓ cup (80ml) milk
    • ½ tsp vanilla bean paste
    • 80g Arnott’s Butternut Snap Cookies
    • 30g butter, melted
      Description

      These cool and creamy Strawberry cheesecake iceblocks are a must-try. Perfect for afternoon tea or a summer dessert, they're an easy way to wow the family.

      Method
      1. Step 1

        Combine the strawberry and sugar in a small saucepan. Set aside for 5 mins or until strawberry releases its juice. Place over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and strawberry breaks down. Transfer to a food processor and process until smooth. Reserve ¹⁄³ cup of the strawberry mixture.
      2. Step 2

        Add the cream cheese, yoghurt, milk and vanilla to the remaining strawberry mixture and process until smooth.
      3. Step 3

        Pour the reserved strawberry mixture evenly among ten ¹⁄³-cup (80ml) iceblock moulds. Pour the cream cheese mixture over the strawberry mixture in the moulds.
      4. Step 4

        Place the biscuits in a clean food processor and process until crushed. Add the butter and process to combine. Spoon over the top of each iceblock. Gently press to smooth. Insert iceblock sticks. Place in the freezer for 6 hours or until firm.