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5.0 from 3 votes

Mint Chocolate Cheesecake Popsicles

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

Prep Time
5 hrs
Calories: 498 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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. 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. 3. After popsicles are frozen, remove from your popsicle mold. Dip in Magic Shell and then roll in additional coarsely chopped Andes mints.

Nutrition Information

Calories 498kcal (25%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 498

% Daily Value*

Calories 498kcal 25%

* Percent Daily Values are based on a 2,000 calorie diet.