MINT CHOCOLATE CHEESECAKE POPSICLES! YYYYYYUUUUMMMMMMM!

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

 

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

Directions:

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.

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.