Mint Chocolate Cheesecake Popsicles

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

  • Author: Jessica Pinney
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Category: Dessert
  • Cuisine: American


1 8oz package cream cheese, softened
3 tablespoons sugar
1 8oz 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)


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.


  • Calories: 498