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Mint Chocolate Cheesecake Popsicles Recipe

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Jessica Pinney Avatar

Author

Jessica Pinney

Published

Apr. 21, 2015

Updated

Apr. 25, 2023

Delicious, creamy cheesecake mint chocolate chip popsicles dipped in chocolate then covered in Andes Creme de Menthe mints.

Three mint chocolate cheesecake popsicles on a black background. The text in the top left corner reads "Mint Chocolate Cheesecake Popsicles"

I have recently acquired my very first popsicle mold and am determined to make the absolute most of it.

Of course, I could not be satisfied with making some basic fruit juice popsicle as my first recipe, I had to go with something unique: Mint Chocolate Cheesecake Popsicles.

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

Extreme close up of chopped Andes mints used to coat mint chocolate cheesecake popsicles

They should really be called creamsicles instead. The base is cool whip, which gives it a different consistency than your standard popsicle. Dipping them in magic shell at the end and them rolling them in chopped mints gives them that extra little “oomph” people love.

Mint Chocolate Chip Cheesecake Popsicles

If your a mint fanatic, you have to try our thin mint shots and crockpot peppermint hot chocolate.

To make more use of your popsicle mold, try these homemade orange popsicles or these bougie champagne popsicles that are perfect for spring brunch!

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Mint Chocolate Cheesecake Popsicles

Delicious mint chocolate chip popsicles dipped in chocolate then covered in Andes Creme de Menthe mints.
5 from 1 vote
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Close up of a mint chocolate cheesecake popsicle. The top half is coated in chocolate and chopped andes mints.
Prep Time: 5 hours hrs
Cook Time: 0 minutes mins
Servings: 6

Ingredients

  • 1 8 oz package cream cheese, softened
  • 3 tablespoons sugar
  • 1 8 oz container of Cool Whip
  • 12 Andes Creme de Menthe twins, finely chopped (you’ll need additional ones coarsely chopped for the topping)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • Green food coloring, optional
  • Magic Shell, for topping

Instructions

  • 1. Put both the cream cheese and sugar in a large bowl. Mix together until creamy. If you want to make life easy, do this with an electric mixer. If you are like me and enjoy a challenge, you can use a for or whisk and good ol’ fashioned muscle. Once creamy, add the vanilla and peppermint, and a few drops of green food coloring (if desired). Mix until thoroughly combined. Now fold in the cool whip using a rubber spatula. Fold in the chopped Andes mints.
  • 2. Take the mixture and put into your popsicle molds (I use this one) , filling to the top. To make this easy, spoon the mixture into a pastry bag (or ziploc) first, then snip and squeeze into the mold. Tap the full mold on the counter top to help release any air pockets. Freeze for 4-6 hours, or until popsicles are solidified.
  • 3. After popsicles are frozen, remove from your popsicle mold. Dip in Magic Shell and then roll in additional coarsely chopped Andes mints.

Nutrition

Calories: 498kcal (25%)
Author: Jessica Pinney
Did you make this recipe?Please tag @cookingwithjanica on Instagram! We’d love to see!
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Recipe Rating




One response

  1. Dani
    December 11, 2019

    5 stars
    I absolutely love Andes mints and these popsicles are a dream come true!

    Reply

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