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If you’re over my no bake cheesecake creations, you may want to stop reading right here because I have not one, but two delightful adaptions of my favorite Summer dessert.
Who wants to turn on the oven to bake a cheesecake – or anything for that matter – when temperatures are over 100 degrees? Certainly not this girl. The Ohio humidity coupled with 105 degree temps is enough to take your breath away. Plus, it makes my fingers look like sausages and my clothes stick to my body like cling wrap. Not awesome at all.
When thinking of a new no bake recipe, I decided to make use of the Andes Crème de Menthe Cookies that I had recently picked up. In my opinion, you just can’t go wrong with a Mint-Chocolate combination – especially when there’s cream cheese and cookies involved.
I wanted to take the chill factor one step further and froze this base recipe to create incredibly delicious popsicles with a soft, creamy texture and loads of mint chocolate flavor. If you’re curious as to how it turned out, head over to GoodLife Eats where I’m guest posting the recipe.
[pinit]
Mint Chocolate No Bake Cheesecake
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)
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 desired serving glasses. I alternated layers of the cookies and cream cheese mixture with chopped cookies.
3. If desired, garnish with additional whipped topping and chopped cookies.
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).
- - Mini Cordial Glasses are from Pier 1 Imports, the spoons are from Ikea.
- Using the Mini Cordial Glasses seen above will yield 8-10 servings.
Source: My Baking Addiction
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Oh. my. These are amazing!! It has been so hot here and I have been trying my best to come up with no-bake meals and treats! These are perfect!
These are stunning, Jamie! I have zero interest in turning on the oven right now – 100+ in KC for over a week straight! These are the perfect treat for this weather. And I do love mint + chocolate!
Perfect in every way! I will take both versions :)
I’ve never seen Cool Whip (or it’s equivalent) here in the UK….and it’s so handy to use in many recipes :( This sounds delicious so I may just have to give it a try using whipped cream….only trouble is it would have to be assembled very near to the time of serving. The popsicles look delectable too.
Jacquie-
Many readers have reported having great success with using whipped heavy cream. You will just have to add sugar due to the fact that Cool Whip is sweetened. If you give this a try, definitely let me know what your results are. Thanks for stopping by!
-Jamie
Here in South Africa we get cream and sour cream. No such thing as double cream, single cream etc, we do get cream in an aerosol can but it is hugely expensive. I made this using plain cream which I added three (I think, lol) spoons of sugar to and whipped it myself. It turned out divine, really light and fluffy and absolutely scrumptious. My daughter has requested it again for her birthday dinner tonight, so there is one chilling in the fridge right now. Thanks for the recipe, definitely a favourite.
Tracy-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
“you just can’t go wrong with a Mint-Chocolate combination – especially when there’s cream cheese and cookies involved. ” — took the words right out of my mouth! Those popsicles are completely adorable. Minty, cool, chocolate-y, and so refreshing!
I would love to make the Mint Chocolate No Bake Cheesecake, but here in England UK cant get the frozen whipped topping, and beleive me I have tried to find it. I contacted Kraft to see if they might possibly be able to suggest a substitute for this that I can perhaps purchase in the UK or even make similar, but they chose not to reply to me. There are so many gorgeous recipes from the States that I would so much like to try, but get pipped at the post when I see frozen whipped topping is required. Can anyone help me on this please xx
Jan-
Many readers have reported having great success with using whipped heavy cream. You will just have to add sugar due to the fact that Cool Whip is sweetened. If you give this a try, definitely let me know what your results are. Thanks for stopping by!
-Jamie
Try making homemade:
http://www.ehow.com/how_5195336_make-homemade-cool-whip.html
I may be dating myself, but before Cool Whip was on the market, a product called Dream Whip was used as a whipped cream substitute. It comes in a box and you add milk and vanilla and chill. I checked online and it is available at Amazon.com.
and is really tasty….
Adorable!!! Love anything mint chocolate…and those popsicles look incredible!
Wow, the popsicles look absolutely beautiful!
Thank you so much for including the info re serving pieces used…much appreciated! These look great for company!
Ohhhhh YES. I love both versions. The popsicles are just perfect!