STRAWBERRY CHEESECAKE POPS
3 cups of Strawberry Cremax Cookies, for the base
1 cup butter, melted, for the base, reduced in salt
1 Cup of condensed milk reduced in sugar, for the cheesecake
1 1/2 cups strawberry, in quarters, for the cheesecake 4 cups reduced-fat cream cheese, for the cheesecake enough pink coloring, for the cheesecake
3 1/2 tablespoons gelatin, hydrated and melted, for the cheesecake enough of
Strawberry Cremax Biscuits, one biscuit maximum, to decorate enough Tres Estrellas dark chocolate flavor cake flour, melted, 70% cocoa to taste almonds and walnuts, to decorate to taste amaranth, to decorate to taste red fruits, pomegranate, raspberry, strawberry; washed and disinfected; to decorate
Chop the Strawberry Cremax Cookies with the help of a rolling pin and inside a sealed bag.
Once they have been very chopped, transfer them to a bowl and mix with the melted butter.
Use a ring of approximately 20 cm in diameter and 10 cm in height to form and extend the base of Strawberry Cremax Cookies that you previously made.
Refrigerate the cheesecake base for 10 minutes. While the cheesecake crust is cooling, blend the reduced-fat condensed milk and strawberries on medium speed, then slow down and, while still moving, fold in the reduced-fat cream cheese.
If you consider it necessary, add pink food coloring to obtain the desired color. While it continues to blend, pour in the melted gelatin and continue until it is fully integrated.
Pour the cheesecake mixture into the ring with the base and refrigerate again for at least an hour or until completely gelled.
Once the cheesecake is firm, cut it into 10 exactly equal pieces. Insert a popsicle stick into each slice and freeze for 20 minutes.
Cut the Strawberry Cremax Cookies into small, bite-size pieces with a serrated knife.
Once the slices are frozen, cover each one with chocolate and, before it finishes solidifying, decorate with Strawberry Cremax Cookies, almonds, walnuts, amaranth and red berries. Enjoy these strawberry cheesecake popsicles!