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JessieBakesCakes x Milkybar® Cheesecake Pops

We have teamed up with JessieBakesCakes to make these amazing MILKYBAR Cheesecake Pops. This is an easy cheesecake recipe that you can whip up and keep stashed in the freezer for summer days! Each pop has a MILKYBAR white chocolate layer, topped with creamy berry cheesecake and buttery biscuit crumbs.

Serving : 12

1 Pop per serving

Each serving contains:


of an adult’s Reference Intake (RI)*
Energy per 100g:1203kJ/289kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • 90g MILKYBAR
  • 25g Stork
  • 60g Light digestive biscuits
  • 150g Light cream cheese, cold
  • 20g Icing sugar
  • 50ml Double cream, cold
  • 50g Strawberries, chopped
  • 50g Blueberries

Tips to involve little Farmers

These cheesecake lollipops will melt within 15-30 minutes so they’re best served straight away. Leftover cheesecakes can be left in the ice-cube tray and stored in the freezer for up to 2 weeks.


  • 1

    Break up the MILKYBAR chocolate into a glass jug and microwave for 60 seconds or until melted. Stir until smooth.

  • 2

    Pour the melted chocolate into 12 holes of an ice cube tray(s). Tilt the tray in all directions to level the chocolate into an even layer. Place in the freezer.

  • 3

    Measure the cream cheese into a medium-sized bowl and sift in the icing sugar. Whisk on low speed until just combined, being cautious not to overmix. In a separate bowl, whisk the double cream on high speed until it reaches stiff peaks. Fold it into th

  • 4

    Divide the mixture evenly between the ice cube tray holes by spooning or piping it on top of the chocolate layer. Use the back of a spoon to smooth it out into an even layer. Place back in the freezer.

  • 5

    Blitz the light digestive biscuits to fine crumbs using a blender or bash with a rolling pin. Measure the margarine into a small bowl and microwave for 30 or until melted. Add the biscuit crumbs and stir to combine.

  • 6

    Spoon the biscuit mixture on top of the cheesecakes and use the back of a spoon to gently press it down into a compact layer.

  • 7

    Insert a straw or lollipop stick into the middle of each cheesecake. Place back in the freezer overnight to set.

  • 8

    To remove, gently push the cheesecakes up from the bottom whilst using the straw to pull them out. Serve and enjoy!

More Milkybar® recipes

Cranberry and MILKYBAR Mini Muffins

These super cute Mini Muffins are packed full of cranberries and MILKYBAR chunks! They're the perfect dinner party accompaniment to share with family and friends!

Find out more