Gluten-Free Dragon Fruit Raspberry Cheesecake Pops

For a 18 ⌀ cm cake tin:

• Melt the butter and let it cool to room temperature.
• Crush the butter biscuits in a food processor until fine and mix with the butter.
• Beat the cream cheese, mascarpone, vanilla, honey, and eggs until compact by hand using only a whisk.
• Divide the cream into two approximately equal parts.
• Clean and blend the dragon fruit.
• Blend the freeze-dried raspberries to a fine powder.
• Stir the raspberries into one part and the dragon fruit purée into the other.
• Preheat the oven to 180°C.
• Spread the mixture of crushed biscuits and butter evenly on the bottom of the baking tin.
• Place in the oven for a maximum of 10 minutes.
• Spread the raspberry cream on the biscuit crust and sprinkle with freeze-dried raspberries.
• Top with the remaining dragon fruit cream.
• Bake at 180°C for 35 minutes.
• Remove from the oven and let cool completely in the refrigerator.
• Cut even slices and stick a popsicle stick into each part of the resulting triangle. Leave the cheesecake on the base of the baking tray.
• Place in a plastic container or wrap in plastic wrap and place in the freezer for approximately 24 hours.
• Melt your chocolate and put it in a taller container, but wide enough that your popsicles will fit all the way in after dipping them in the chocolate.
• Dip the cheesecake popsicles in the chocolate immediately after taking them out of the freezer.

Tip. The remaining chocolate will run off and harden quickly enough. Then place on a baking sheet.