Zesty Lemon Iced Tea Cheesecake Pops

Impress your family and friends with these zesty iced-tea cheesecake pops.

The ingredient of Zesty Lemon Iced Tea Cheesecake Pops

• 350 ml zesty lemon iced tea
• 250g light cream cheese
• 2 tablespoon caster sugar
• 1 teaspoon lemon rind finely grated
• 50g sour cream
• 2 tablespoons thickened cream
• 5 6 lemon cream biscuits see notes
• 20g butter melted

The Instruction of zesty lemon iced tea cheesecake pops

• reserve 1 2 cup 125ml tea pour the remaining tea between eight 100 ml popsicle moulds freeze for 3 hours or until firm
• combine cream cheese sugar rind sour cream cream and reserved iced tea in a food processor process until smooth
• remove ice block moulds from the freezer divide the cheesecake mixture between the popsicle moulds leaving 1cm gap at the top secure popsicle sticks in place return to freezer for at least 1 hour
• place the biscuits in a food processor and process until finely chopped add the butter and process to just combine gently press biscuit mixture into the top of each popsicle freeze overnight until completely firm
• run a warm cloth or a little warm water over the outside of the moulds loosen gently with the stick and remove pops serve

Nutritions of Zesty Lemon Iced Tea Cheesecake Pops

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