Strawberry Cheesecake Ice Cream Bars

Directions

• For the Cheesecake
• In a mixing bowl combine the cream cheese and powdered sugar, use an electric hand mixer to cream them together until smooth.
• Once smooth add in the lemon juice and slowly add in the heavy whipping cream, two tablespoons at a time, mixing between each round until the mixture is creamy and smooth.
• For the Strawberry Swirl
• Add the frozen strawberries to a microwave safe bowl, defrost them in the microwave for 45 seconds until soft.
• Once soft, chop the strawberries up into small chunks. Use paper towels to pat dry the strawberries and absorb any extra juice.
• Add the white chocolate chips to another microwave safe bowl. Microwave them in 30 seconds increments until they’re melted. Use a spoon to stir the chocolate until smooth. Pour the melted white chocolate in with the strawberries, and stir them together until fully combined.
• For the Crust
• Add the butter to a microwave safe bowl. Microwave the butter for 20-30 seconds until melted. Add in the sugar and stir until combined.
• Break up the graham cracker into small pieces and stir them in with the butter-sugar mixture. Microwave the graham cracker mixture for 30 seconds to create a “crust” mixture.
• Line a plate with parchment paper and transfer the crust to the parchment paper. Place the plate in the freezer for 5 minutes to let the crust crumble cool.
• To Assemble the Ice Cream Bars
• Add two small dollops of the strawberry mixture to the bottom of each popsicle mold, (these are my favorite ones) one at the top of the mold, and one at the bottom.
• Break up the graham cracker crust and add about 4 pieces into the bottom of each of the popsicle molds with the strawberry mixture.
• Add a scoop of the cheesecake mixture into the popsicle molds, only fill the molds about halfway full so it’s easy to add in the popsicle sticks. Use a knife to smooth out the cheesecake mixture.
• Add the popsicle stick into the popsicle molds. Top with another scoop of the cheesecake mixture and use a knife to smooth it out so the cream cheese mixture is flat with the edge of the ice cream mold.
• Add two dollops of strawberry mixture on top of the cream cheese mixture, one at the top of the ice cream mold, and one at the bottom of the mold.
• Add about four more crust pieces to the top of the cheesecake and strawberry ice cream bars.
• Place the ice cream bars into the freezer and freeze for 3-4 hours or until completely frozen. The ice cream bars won’t be soft once they’re fully frozen.
• Once the ice cream bars are frozen, remove them from the popsicle mold and enjoy!