Raspberry Cheesecake Ice Lolly


  • 150g Chivers Raspberry Jam
  • 280g Philadelphia cream cheese
  • 1½ tbsp whole milk
  • 100g full-fat Greek yogurt
  • 100g icing sugar
  • 4 digestive biscuits
  • 1 tsp demerara sugar

8 x 80ml ice-lolly moulds and 8 ice-lolly sticks


  1. Place the all the ingredients, except the raspberry jam, into a medium bowl and mix together using a whisk until well combined.
  2. Gently heat raspberry jam on a low heat until jam has melted.
  3. Have the lolly moulds to hand. Place the cream cheese mixture into a pouring jug, then pour in the raspberry jam. Gently stir together until it is swirled in, but not completely mixed together, then pour into the mould. Place sticks into the moulds, then freeze overnight.
  4. Make the biscuit crumb by placing the biscuits and sugar in a freezer bag and crush with a rolling pin to a crumb consistency. Pour into a bowl to dip the lollies in once they’re ready. Briefly dip the moulds into hot water to remove.

Raspberry Cheesecake Ice Lolly