Mint Chocolate Cheesecake Popsicles

Chocolate, Dessert, Frozen Desserts, Guest Posts, Kid Friendly Recipes | 26 comments

The following post, photos, and recipe for Mint Chocolate Cheesecake Popsicles is a guest post from my friend, Jamie of My Baking Addiction. Welcome, Jamie!

Hey, GoodLife Etc. readers! I’m taking over the GoodLife Eats section today and filling in for Katie while she continues to unpack and organize in Colorado.

It’s scorching hot here in my neck of the woods, so just the thought of turning on my oven makes me break out into heat-induced hives. However, there’s one minor issue – I operate a baking blog.

Since I can’t leave my readers hangin’, I’ve been trying to come up with creative ways to satisfy their cravings for sweet indulgences without forcing them – or me – to break a sweat.

If you follow My Baking Addiction, you’ve probably realized that I’ve been on a pretty serious No Bake Cheesecake kick. With just a few simple ingredients, you can whip together a quick dessert that your whole family will love. And they’re pretty much foolproof so you can adapt the ingredients to add your own special twist and create a signature sweet treat.

When playing around with a mint chocolate version of no-bake cheesecakes, 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, they 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 cool from chopped up mint chocolate cookies and you have a dessert to remember!

If you’re curious how I served these up cheesecake style, head over and check out my post. I hope you’re having a fantastic start to summer. Stay cool – eat popsicles.

Mint Chocolate Cheesecake Popsicles

Yield: 8-10 popsicles

Prep Time: 10 minutes plus freeze time

Print Save Recipe


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


1. 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 until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.

2. Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you 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 the manufacturers directions.

3. 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.


- 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.

Source: GoodLife Eats via My Baking Addiction

About the Author:

mybakingaddiction photoJamie 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.

You can also find Jamie on Facebook and Twitter.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Amber | Bluebonnets & Brownies - July 06, 2012 @ 8:11 am

    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? :)


  • 2
    Shaina - July 06, 2012 @ 8:17 am

    Wow. Just wow. So, Jamie, wanna come over and make me a popsicle or two?


  • 3
    Julie - July 06, 2012 @ 8:23 am

    How do you make the magic shell?
    Could you substitute Thin Mints for the Andes or Oreo cookies?




    • mybakingaddiction replied: — July 7th, 2012 @ 11:19 AM

      I just used store bought Magic Shell. You could definitely sub in Thin Mints or Mint Oreos.

    • eliz replied: — July 11th, 2012 @ 8:03 PM

      i make magic shell with 1 pt coconut oil to 3 pts chocolate chips, melted together. so easy and delicious!

  • 4
    Christina @ This Woman Cooks! - July 06, 2012 @ 8:28 am

    I’m dying for one of these right now!


  • 5
    Tickled Red - July 06, 2012 @ 2:56 pm

    Oh My Heavens, really!? That big thud you just heard was me falling over the preferable cliff. Gotta make those asap!


  • 6
    Sylvie @ Gourmande in the Kitchen - July 06, 2012 @ 5:29 pm

    Love the presentation, what a way to dress up Popsicles!!


  • 7
    Katrina @ Warm Vanilla Sugar - July 07, 2012 @ 10:20 am

    Whoa. This is simply amazing!


  • 8
    Carol - July 07, 2012 @ 11:42 am

    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?


    • Carol replied: — July 19th, 2012 @ 12:05 AM

      Thanks so much Jamie!

  • 9
    Gail - July 08, 2012 @ 1:55 pm

    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 replied: — July 9th, 2012 @ 5:21 PM

      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.

  • 10
    Allison - July 10, 2012 @ 10:57 am

    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!


  • 11
    Courtney - July 11, 2012 @ 5:02 am

    looks so so delicious, will definitely be trying these out!


  • 12
    Russell van Kraayenburg - August 08, 2012 @ 2:26 pm

    My gosh these popsicles look incredible! I will take a dozen please!


  • 13
    marla - December 11, 2012 @ 3:19 pm

    Great work Jamie!! These look fabulous :)


  • 14
    JEN RAMOS - May 02, 2013 @ 10:20 am

    looks sooo good!!


  • 15
    rebekkah - June 12, 2013 @ 1:08 am


    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 replied: — August 10th, 2013 @ 9:17 PM

      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 replied: — August 19th, 2013 @ 5:11 AM

      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! ;)

  • 16
    Dianna - October 25, 2013 @ 7:16 pm

    You. Are. A. Genius.
    Oh, yes.


  • 17
    Jess - March 31, 2015 @ 2:34 pm

    Did you dip the popsicles in the magic shell to achieve the finished look? Trying to figure out the best way to do that…


  • 18
    Calie - May 27, 2015 @ 10:10 am

    Mint Chocolate Cheesecake Popsicles are perfect to me. I can’t imagine I really love them when I saw your recipe in the first time. I want to try making them, especially in summer days. Thank you for amazing recipe :D


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