Cheese on a stick in all of its forms is simply divine, if you ask me. When I found this recipe on Good Life Eats, I was sitting on the couch in our house during a balls-hot day, sweating like a pig, and practically drooling at the thought of something cold and delicious making its way into my belly.
I called Boyfriend immediately to give him a list of things I needed. (Of course, boyfriend had NO idea what a popsicle mold was, so I had to text him a picture from the internet!) When he got to the house with our bounty, I got straight to work. The result was pure, frozen magic.
Minty, cool, refreshing, and absolutely delightful.
Mint Chocolate Cheesecake Popsicles
- 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 Keebler Grasshopper Cookies, finely chopped
- 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 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 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.
- 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.