Poached Peaches Cheesecake Ice Pops with Cinnamon Oat Streusel
Makes 8ice pops
Ingredients
Cinnamon Oat Streusel
1/2cupall-purpose flour
1/4cupold-fashioned rolled oats or quick oats, not instant
1/4cupbrown sugar
1/4teaspooncinnamon
1/8teaspoonsalt
4tablespoonsunsalted butter, cold and cubed
Poached Peaches
1bottle 547mL Pure Leaf Peach Iced Tea
3small peaches, peeled, pitted and halved
Cheesecake Base
18-ounce package cream cheese, at room temperature
1/2cupconfectioners’ sugar
1/3cupwhole milk
1/4cup+ 2 tablespoon plain Greek yogurt
1teaspoonvanilla extract
Instructions
Oat Streusel
Preheat oven to 350F.
In a medium sized bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Using a fork or pastry cutter, incorporate the butter into the flour mixture. Streusel should be in pea-sized crumbs.
Prepare a baking sheet and spread streusel into one layer. Bake streusel for 20 minutes.
Remove baking sheet from oven. Let streusel cool before assembling ice pops.
Poached Peaches
Prepare three small peaches by peeling and pitting them. Cut them into halves.
Place prepared peaches and Pure Leaf Peach Iced Tea into a medium sized saucepan.
Over low-medium heat, cook peaches in Pure Leaf Peach Iced Tea until they are tender, roughly 15 minutes.
Strain peaches and let them cool. Dice the peach halves into ¼ inch cubes.
Cheesecake Base
In a blender, combine cream cheese and confectioners’ sugar. While blender is still running, gradually pour in milk. Do the same with Greek yogurt. Add vanilla.
Blend until well-combined. Transfer base into a measuring cup for pouring.
Assembly
For each ice pop cavity, take ½ tablespoon of diced peaches and place it at the bottom of the ice pop mold.
Pour cheesecake batter until halfway. Sprinkle on streusel. Fill in the remainder of the cavity with cheesecake batter. Finish off with some streusel.
Freeze for 4 – 5 hours until ice pops are firm.
To release the ice pops, run the ice pop molds under warm water for a minute.