Boysenberry cheesecake iceblocks

All you need is a few ingredients to create this delicious boysenberry cheesecake iceblocks recipe. Fruity and creamy, these iceblocks are perfect for the whole family to enjoy

  • 15 mins preparation
  • 2 hrs marinating
  • Makes 12
  • Print
Recipe by : Sandra Kinniburgh
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 86.
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Berry mixture
  • 3 cup boysenberries
  • 2 tablespoon sugar
  • 2 tablespoon water
Cheesecake mixture
  • 250 gram cream cheese
  • 2 tablespoon caster sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla essence


  • 1
    To make the berry mixture, place all the ingredients in a food processor. Blend until smooth then strain through a sieve to remove the pips (remove as much liquid as possible). Set aside.
  • 2
    To make the cheesecake mixture, place the cream cheese and sugar in the bowl of a food processor. Blend until smooth, scraping down the sides of the bowl. Add the remaining ingredients and blend again. Pour into a jug. Keep refrigerated.
  • 3
    Starting with a berry layer, fill each mould ¼ of the way. Freeze for 20-30 minutes until firm enough to handle another layer. Pour a layer of cheesecake mixture on top and put a wooden stick into each. Freeze for a further 20-30 minutes. Place the remaining cheesecake mixture in the refrigerator. Repeat this layering process until you have reached the top of the moulds.


PER SERVE: Energy: 121kcal, 508kj Protein: 1g Fat: 8g Saturated fat: 5g Cholesterol: 22mg Carbohydrate: 10g Fibre: 1g Sodium: 112mg