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Mint Chocolate Cheesecake Popsicles
Mint chocolate cookies combine with whipped topping and cream cheese to create simple and delicious Mint Chocolate Cheesecake Popsicles!
The following post, photos, and recipe is a guest post from my friend, Jamie of My Baking Addiction. Welcome, Jamie!
Creating This Cheesecake Popsicle Recipe
Lately, I’ve been loving no-bake cheesecake recipes. When playing around with a mint chocolate version of no-bake cheesecakes recently, it occurred to me that freezing the base recipe might mean pretty phenomenal mint chocolate cheesecake popsicles.
At first, I was a bit skeptical that the base would actually freeze, but let me tell you, these chocolate-covered popsicles were a raging success.
The frozen whipped topping and cream cheese allow the popsicle to maintain a slight softness – almost like a fudgesicle.
Combine that winning texture with the crunch of magic shell and the coolness from chopped up mint chocolate cookies and you have a dessert to remember!
Ingredients in Mint Chocolate Cheesecake Popsicles
To make this mint chocolate popsicle recipe, you’ll need the following ingredients:
- Cream cheese
- Granulated sugar
- Vanilla extract
- Peppermint extract
- Frozen whipped topping
- Andes Creme de Menthe Cookies
- Magic shell
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Mint Chocolate Cheesecake Popsicles
These mint chocolate-covered popsicles are so easy to make, but you do have to be patient enough to let them freeze completely before digging in.
- In a large bowl, beat the cream cheese and sugar on medium-high speed until smooth and creamy.
- Add in the extracts and mix until well combined.
- Using a rubber spatula, fold in the thawed whipped topping. Fold in mint chocolate cookies.
- Spoon the filling into a pastry bag or large zip-top bag. Snip enough of the end off the bag to allow you to pipe the mixture into your popsicle molds.
- Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets.
- Freeze according to the manufacturer’s directions.Â
- Garnish each popsicle with magic shell and chopped cookies just before serving.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Tools Needed for This Recipe
- Popsicle mold: This is the mold we use, and we love it!
- Popsicle sticks: If your mold comes with reusable sticks or inserts, use those. Otherwise, buy classic popsicle sticks.
- Hand mixer: You can make this recipe using a metal whisk, but an electric hand mixer makes things so much easier!
Tips for Making Cheesecake Popsicles
- If you have an issue releasing your popsicles from the molds, run a little warm water along the sides of the molds, this will usually cause them to release with ease.
- If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.
- I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
- Due to the soft texture of this recipe, it is not recommended for use in a Zoku Quick Pop Maker.
More Easy Popsicle Recipes:
Try these Creamy Strawberry Lemonade Popsicles for a fun take on some favorite summer flavors!
Fruit Punch Popsicles are made with coconut water, fresh fruit, and orange juice. I love that these are healthier than traditional popsicles!
These Pomegranate, Raspberry, and Nectarine Popsicles are my new favorite treat for summer, and I don’t have to feel guilty about eating them.Â
Blood Orange Popsicles are dipped in homemade magic shell for a delicious chocolate coating!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Mint Chocolate Cheesecake Popsicles
Mint chocolate cookies combine with whipped topping and cream cheese to create simple and delicious Mint Chocolate Cheesecake Popsicles!
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure peppermint extract
- 1 (8 ounce) tub frozen whipped topping, thawed
- 12 Andes Creme de Menthe Cookies, finely chopped (see note below)
- Magic Shell, optional
Instructions
- In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes.
- Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed.
- Using a rubber spatula, fold in the whipped topping until it is fully incorporated into the cream cheese mixture.
- Fold in mint chocolate cookies.
- Spoon the filling into a pastry bag or large zip-top bag. Snip enough of the end off the bag to allow you to pipe the mixture into your popsicle molds.
- Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets.
- Freeze according to the manufacturer's directions.
- If desired, garnish each popsicle with Magic Shell and chopped cookies.
- Tip: If you have an issue releasing your popsicles from the molds, run a little warm water along the sides of the molds, this will usually cause them to release with ease.
Notes
- If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.
- I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
- Due to the soft texture of this recipe, it is not recommended for use in a Zoku Quick Pop Maker.
Recommended Products
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 22mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 1g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
About the Author:
Jamie Lothridge is hopelessly addicted to sugar and cupcake decorating tools.
She started her blog My Baking Addiction as a way to justify having copious amounts of both in her life.
When she’s not hanging out in the kitchen in front of her stand mixer, she can be found teaching middle school, hanging with her fiance, or watching the Food Network.
Dianna says
You. Are. A. Genius.
Oh, yes.
Genius.
Yummmmmm!!
rebekkah says
Hiya!
Has anyone already tried a substitute for the frozen whipped topping? Because I live in Europe and have no clue where to find the stuff or what exactly it is made of. :s
In Europe we like to make pretty much everything from scratch so I doubt a similar product would exist here. Does anyone have a tip maybe??
Hannah says
Rebekkah- since I am more so for making things from scratch myself, I can relate; and if I hadn’t made these as a birthday present, I definitely would have been looking to make this from scratch myself. So I’d be happy to help. Unfortunately, the only help I can provide is the ingredients of the “Fat Free Whipped Topping” with no artificial preservatives I bought from Safeway. Water, corn syrup, high fructose corn syrup, maltodextrin, vegetable oil (palm kernel oil), & less than 2% of the following: sodium caseinate (from milk), “natural flavors”, corn starch-modified, xanthan gum, guar gum, polysorbate 60, polysorbate 65, sorbitan monostearate, sodium polyphosphate, & beta carotene (for color).
Hope this helps! Good luck duplicating and hats off to you for giving yourself the opportunity to remove/replace some of these ingredients that are obviously unnecessary!
Rebekkah says
Hi Hannah,
thanks for the ingredients, I’ll see if I can figure something out. Though I think my best bet is to wait until I’ve been in San Francisco this Christmas so I can actually try the stuff myself because right now I have no clue of the taste and texture. So that doesn’t really work very well when trying to replace something haha. But I actually think that maybe some cream whipped with custard powder could work very well, I’ll have to try that and let you know how it turns out as soon as I free up some of my freezer space! 😉
JEN RAMOS says
looks sooo good!!
marla says
Great work Jamie!! These look fabulous 🙂
Russell van Kraayenburg says
My gosh these popsicles look incredible! I will take a dozen please!
Courtney says
looks so so delicious, will definitely be trying these out!
Allison says
My kids caught a glimpse of these photos on the computer and now they are BEGGING me to make them. I think I’m locked into this one!
Gail says
hi these sound (and look) amazingly delish..i am canadian..and not sure what you mean by Magic Shell?..is it like a melting chocolate for dipping??..thx ..loves ya
michelle says
Look for Hershey’s Shell Topping. It looks like a chocolate syrup, but it turns hard as soon as it hits the icecream. I find it near the icecream cones in most grocery stores.
Carol says
I just spent alot of time googling and looking on Amazon for the molds to make the popsicle pictured. Didn’t find it. Can you tell me the brand name of your mold?
mybakingaddiction says
Carol-
Here is the link to the popsicle molds that I used from Amazon. http://www.amazon.com/Norpro-423-Ice-Pop-Maker/dp/B0002IBJOG
I hope this helps!
-Jamie
Carol says
Thanks so much Jamie!
Katrina @ Warm Vanilla Sugar says
Whoa. This is simply amazing!
Sylvie @ Gourmande in the Kitchen says
Love the presentation, what a way to dress up Popsicles!!
Tickled Red says
Oh My Heavens, really!? That big thud you just heard was me falling over the preferable cliff. Gotta make those asap!
Christina @ This Woman Cooks! says
I’m dying for one of these right now!
Julie says
How do you make the magic shell?
Could you substitute Thin Mints for the Andes or Oreo cookies?
Thanks,
Julie
mybakingaddiction says
Julie-
I just used store bought Magic Shell. You could definitely sub in Thin Mints or Mint Oreos.
-Jamie
eliz says
i make magic shell with 1 pt coconut oil to 3 pts chocolate chips, melted together. so easy and delicious!
Shaina says
Wow. Just wow. So, Jamie, wanna come over and make me a popsicle or two?
Amber | Bluebonnets & Brownies says
Katie, I hope you’re feeling better today! Jamie, you’re a sweetheart to guest post. Now will you be an even bigger sweetheart and make these ice cream bars for me in a few weeks? 🙂