Lemon & Raspberry Cheesecake Ice Lollies

8oz (225g) cream cheese

1/4 cup sour cream

1/2 – 3/4 cup icing sugar (depending how sweet you want them)

1/3 cup milk

Zest of 2 lemons

10 raspberries

6 digestive biscuits

1 tbsp butter

 

1. 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.

2. 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. 

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