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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!

Three mint chocolate cheesecake popsicles garnished with magic shell and crushed cookies.

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.

  1. In a large bowl, beat the cream cheese and sugar on medium-high speed until smooth and creamy.
  2. Add in the extracts and mix until well combined.
  3. Using a rubber spatula, fold in the thawed whipped topping. Fold in mint chocolate cookies.
  4. 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.
  5. Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets.
  6. Freeze according to the manufacturer’s directions. 
  7. 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. 

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 Cheesecake Popsicles

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes

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

  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.
  2. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed.
  3. Using a rubber spatula, fold in the whipped topping until it is fully incorporated into the cream cheese mixture.
  4. Fold in mint chocolate cookies.
  5. 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.
  6. Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets.
  7. Freeze according to the manufacturer's directions.
  8. If desired, garnish each popsicle with Magic Shell and chopped cookies.
  9. 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 10 Serving Size 1
Amount 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.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

About the Author:

mybakingaddiction photo

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.

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