Gemma's (RED) Strawberry Cheesecake Popsicles: EAT (RED) DRINK (RED) SAVE LIVES #86AIDS

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Hi Bold Bakers! The term '86' is used in the American food industry to indicate that an item on the menu is gone. It's not available anymore. It's nixed. And that's what we want to see happen with AIDS. It's time to end AIDS. This month, where and what you eat and drink can fight AIDS with (RED). Restaurants, bars and food trucks are coming together with one goal: Let's #86AIDS together. Learn more at www.red.org/eat
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FULL RECIPES ALSO LISTED BELOW
STRAWBERRY CHEESECAKE POPSICLES
INGREDIENTS
8oz (1 cup/ 225g) cream cheese (at room temperature)
3 tablespoon sugar
2/3 cup (5 1/2oz/165g)yogurt (natural or greek)
1 tsp vanilla extract
20 strawberries (roughly)
1/2 cup (4oz/ 115g) graham cracker crumbs (digestives, )
METHOD
1. In the bowl whisk together the cream cheese, yogurt, vanilla and sugar. Set aside
2. In a food processor (or blender), puree the strawberries until no lumps.
3. In a small bowl break cup the graham cracker crumbs until fine crumbs
4. Gently fold the cream cheese mix, strawberry puree and cookie crumbs
5. Scoop the mixture evenly into popsicle molds. It is a thick mix so tap it on the counter to move the mix down the mold. Add popsicle sticks to the center of each cup.
6. Place into freezer until fully frozen, at least 4 hours.