Thursday, August 9, 2012

Mint Chocolate Cheesecake Popsicles

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


  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 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 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 the manufacturers directions.
  8. 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.

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