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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!
these look unreal!!!! definitely going to try them soon. check out my blog?
I love cheesecake, but I never would have imaged a no bake recipe. With the extreme temps we have been getting in New York this summer, I will definitely give these cheesecake pops a try. Thank you for sharing!
This looks so cool in the little glasses, but where do you find a spoon that will fit inside them?
Kathy-
The spoons in the photo are from Ikea, but you can also get small tasting spoons from Pier 1.
-Jamie
Drool!!! That looks so yummy, I can’t wait to try making both your recipes with mints!! And thank you for having them not be so bad an indulgence for those on a diet! :-)
I love anything with chocolate and mint – these both look incredible!
I need this in my life!!
What a simple treat for these hot summer days! I love the little glasses, thanks for the product information!
Oh wow they looks so good. Love that they are no bake. Those ice cream sticks look fab too
These look amazing! Can’t wait to try them!
Where did you have me deciding to make this: was it at Andes, cookies, mint, or maybe cheesecake? It all says yummy to me and with this heat and humidity we’re having in New England, this should end up being a fave throughout the summer. Thanks for a great recipe.