Frozen peanut butter cheesecake pops

ingredients

• Cheesecake base

  • 200 gram digestive biscuits
  • 100 gram salted butter, melted
  • 1/2 teaspoon cinnamon
  • 8 paddlepop sticks (equipment)

• Cheesecake filling

  • 250 gram reduced fat cream cheese, softened
  • 1 cup smooth peanut butter
  • 1/2 cup caster sugar
  • 1/4 cup milk
  • 200 millilitre thickened cream, whipped to soft peaks

• To serve

  • 300 gram dark chocolate
  • 1 1/2 tablespoon vegetable oil
  • 1/3 cup salted roasted peanuts, chopped
  • 50 gram white chocolate, melted

method

• Frozen peanut butter cheesecake pops

  • 1

    Lightly grease and line a 20cm round springform pan. In a food processor crush biscuits until fine crumbs form. Add butter and cinnamon, pulsing until mixture comes together. Press into the base of pan. Chill 30 minutes.

  • 2

    Make filling: In a food processor, pulse cream cheese, peanut butter, sugar and milk together until smooth. Transfer to a large bowl. Fold in cream. Pour over biscuit base, smoothing top. Freeze, covered, 5 hours or overnight until firm.

  • 3

    Line an oven tray with baking paper. Slice cheesecake into 8 wedges. Press a paddle pop stick into the base of each piece, place on tray and freeze until very firm.

  • 4

    In a heat proof bowl over a saucepan of simmering water melt chocolate until smooth. Stir in oil.

  • 5

    Dip a wedge into chocolate until well coated. Transfer tray and repeat with remaining slices (see tip). Freeze 20 minutes until set.

  • 6

    Pipe white chocolate across tops and sprinkle with peanuts. Keep frozen.

notes

The white chocolate will set almost instantly when piped onto frozen chocolate so you will have to sprinkle peanuts on straight away to make them stick, doing each wedge one at a time.