Mint Chocolate Cheesecake Popsicles
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.
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- 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
- 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.
- 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.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 89 Total Fat 4g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 1g Cholesterol 3mg Sodium 22mg Carbohydrates 13g Net Carbohydrates 0g Fiber 1g Sugar 8g Sugar Alcohols 0g Protein 1g
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.