August 29, 2013 – Here in the ALDI Test Kitchen, we love taking ordinary products to extraordinary. Take our no-bake cheesecake, for example. We wanted to elevate the best part of cheesecake – rich, creamy decadence – but serve it up in a whole new way. That’s when we came up with our Cheesecake Lollipops.
They are not only rich and creamy, but they are also frozen. Serve them up in small cups set in a big bowl of ice so they don’t defrost. You can even include mini forks with each to match their mini size.
Strawberry Cheesecake Lollipops
Total time: 55 minutes (plus over-night freezing)
Serves: 25 lollipops
11.1 oz. Baker’s Corner No-Bake Cheesecake
1 ½ cups Friendly Farms 2% Milk
2 tbsp. Baker’s Corner Granulated Sugar
5 tbsp. Countryside Creamery Unsalted Butter
3 cups + 2 ½ cups Belmont Premium Strawberry Ice Cream, softened, divided
1 ½ cups Friendly Farms or Fit & Active Whipped Topping, thawed
1 ½ cups sliced strawberries
Strawberry-Blueberry Sauce (optional):
1 cup sliced strawberries
1 cup blueberries
¼ cup Baker’s Corner Granulated Sugar
To prepare ice cream mold: Coat a 9×9-inch baking pan with cooking spray. Line the pan with plastic wrap; press the plastic into the corners of the pan allowing a 2-inch overhang, to help you remove the cheesecake from the pan after freezing.
Prepare the cheesecake filling according to package instructions. Whisk in 3 cups of softened strawberry ice cream.
Prepare the crust according to package instructions.
To assemble: Evenly spread 1 ½ cups of strawberries on the bottom of the pan. Follow with half the whipped topping. Gently spread half the cheesecake filling on top. Top with remaining whipped topping. Scoop dollops of the remaining 2 ½ cups of ice cream on top of whipped topping. Follow with remaining cheesecake filling. Sprinkle with crust and press into the cheesecake filling.
Cover with plastic wrap and freeze overnight.
Remove ice cream from mold: Pull plastic wrap up to remove ice cream from the pan. (For easy release, dip pan in warm water for 10 – 20 seconds first). Cut into 25 squares (5″ x 5″). Stick one skewer into each square to make 25 lollipops.
To make Strawberry-Blueberry Sauce: In a blender, puree 1 cup sliced strawberries, 1 cup blueberries and ¼ cup sugar. Pour into a small saucepan, bring to a boil and simmer until sugar dissolves. Remove from heat and chill 30 minutes. Drizzle on top of each strawberry lollipop.
Note: You will need 25 lollipop skewers or mini forks for this recipe.
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Do you have other favorite no-bake, finger-food treats? Share in the comments.