Cookies and Cream Cheesecake Popsicles dipped in a choc nut coating are a creamy and crunchy treat. The rich cheesecake center, filled with Oreo pieces, pairs perfectly with the smooth chocolate and crunchy peanut coating. These popsicles offer a perfect mix of textures and flavors in every bite.
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What is a Popsicle?
A popsicle is a frozen treat that you make from flavored water or juice, sometimes adding fruit or dairy. You usually serve it on a stick, making it easy to hold and eat. Popsicles come in various flavors and you can make them at home or buy them pre-made from stores.
Over the years, social media has changed how we make and enjoy desserts. One big trend is shaping cakes and cheesecakes into popsicles. This trend has become popular because these treats look great and are easy to eat.
One of my favorite ways to enjoy a popsicle is in cheesecake form. I've made Cheesecake Popsicles with Peppermint Cookies and Cream, and they are absolutely delicious!
Ingredients In Cheesecake Popsicles
Cheesecake Filling:
- Gelatine (1 Tablespoon): Helps to set the cheesecake mixture, giving it a firm texture suitable for popsicles.
- Hot Water (3 Tablespoons): Used to dissolve the gelatine.
- Oreos (¾ Cup / 90g): Adds a cookies and cream flavor to the cheesecake mixture.
- Cream Cheese (250g / 8.8 oz): The main ingredient for the cheesecake, providing a creamy and tangy base.
- Heavy Cream (300mL / 1⅓ cups): Adds richness and smooth texture to the cheesecake filling.
- Icing Sugar (⅓ Cup / 40g): Sweetens the cheesecake mixture without adding a gritty texture.
- Vanilla (1 Teaspoon): Enhances the flavor of the cheesecake filling.
Choc Nut Coating:
- Dark or Milk Chocolate (375g / 13.2 oz): Forms the outer coating of the popsicles. Choose a chocolate you enjoy eating for the best flavor.
- Coconut Oil (60ml / ¼ cup): Thins the chocolate for a smoother, easier-to-dip coating.
- Chopped Peanuts (65g / 2.3 oz): Adds a crunchy texture to the chocolate coating.
How To Make Cheesecake Popsicles
Prepare the Gelatine
Mix the hot water and gelatine in a small bowl until the gelatine crystals dissolve. To keep the gelatine from setting, place the bowl in a hot water bath.
Crush the Oreos
Add the Oreos to a food processor or stick blender and blend to your desired consistency, either fine or coarse.
Make the Cheesecake Filling
In a bowl, mix the cream cheese and icing sugar until smooth. Add the heavy cream and continue mixing for about 30 seconds. While the mixer is running, gradually add the warm gelatine and blend until the mixture thickens. Fold in the crushed Oreos with a spatula.
Fill the Moulds
Pipe or spoon the cheesecake mixture into mini popsicle molds. Insert popsicle sticks and smooth the tops with an angled spatula. Freeze the molds overnight.
Prepare the Choc Nut Coating
Melt the chocolate in the microwave in 30-second intervals, stirring each time until smooth. Mix in the melted coconut oil until fully combined. Stir in the chopped peanuts. Pour the mixture into a tall glass or cup for easy dipping.
Assemble the Cheesecake Popsicles
Remove the frozen cheesecake popsicles from the molds. Dip each popsicle into the chocolate and nut coating, shaking off any excess chocolate. Place the dipped popsicles onto parchment paper to allow the chocolate to set. Enjoy them frozen or slightly thawed for a softer texture.
Fay's Top Tip
Make sure the popsicles are fully frozen before dipping them into the melted chocolate and nut mixture. When fully frozen, they can be taken out of the moulds without damage.
Recipe Variations for Cheesecake Popsicles
- Strawberry Cheesecake Popsicles: Replace Oreos with crushed graham crackers. Add fresh or frozen strawberries to the cheesecake mixture for a fruity twist.
- Mint Chocolate Chip Cheesecake Popsicles: Replace Oreos with chocolate chips. Add a few drops of mint extract to the cheesecake mixture for a refreshing flavor.
- Blueberry Cheesecake Popsicles: Replace Oreos with crushed vanilla wafers. Add fresh or frozen blueberries to the cheesecake mixture for a burst of berry flavor.
- Peanut Butter Cheesecake Popsicles: Replace Oreos with crushed peanut butter cookies. Swirl in a few tablespoons of peanut butter into the cheesecake mixture for a rich and nutty taste.
More Cheesecake Recipes
- Pumpkin Cheesecake
- No Bake Tiramisu Cheesecake (Alcohol Free)
- Tim Tam Mini Cheesecakes
- Hot Cross Bun Chocolate Cheesecake
Common Questions
Yes, you can use low-fat versions, but the texture may be slightly less creamy and rich.
Absolutely! Feel free to use any cookies you like, such as graham crackers, shortbread, or chocolate chip cookies.
Store the popsicles in an airtight container in the freezer for up to two weeks.
You can use small paper cups or silicone muffin cups as an alternative which is what I demonstrated with my recipe for Cookies and Cream Ice Cream.
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Cheesecake Popsicles Cookies and Cream Recipe
INGREDIENTS
Cheesecake Filling
- 1 tablespoon (1 tablespoon) gelatine powder
- 3 tablespoon (3 tablespoon) water hot
- 90 g (¾ cup) Oreos or cookie of choice
- 250 g (8.8 oz) cream cheese
- 300 ml (1⅓ cups) heavy cream
- 40 g (⅓ cup) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla
Choc Nut Coating
- 375 g (13.2 oz) dark chocolate
- 60 ml (¼ cup) coconut oil
- 65 g (2.3 oz) chopped nuts any nuts you like
INSTRUCTIONS
Cheesecake Filling
- Mix the hot water and gelatine in a small bowl until the gelatine crystals dissolve. Place the bowl in a hot water bath to keep warm.
- Blend the Oreos in a food processor to your preferred consistency (course or fine).
- In a bowl, blend the cream cheese and powdered sugar until smooth.
- Add the heavy cream and mix for about 30 seconds.
- While mixing, add the warm gelatine and blend until the mixture thickens.
- Fold in the crushed Oreos with a spatula.
Fill Moulds
- Spoon or pipe the cheesecake mixture into mini popsicle moulds.
- Insert popsicle sticks and smooth the tops with an angled spatula.
- Freeze overnight.
Prepare Choc Nut Coating
- Melt the chocolate in the microwave in 30-second intervals, stirring in between until smooth.
- Mix in the melted coconut oil until fully combined.
- Stir in the chopped peanuts.
- Pour the mixture into a tall glass or cup for easy dipping.
Assemble Popsicles
- Remove the frozen cheesecake popsicles from the moulds.
- Dip each popsicle into the chocolate and nut coating. Shake off excess chocolate and place on parchment paper to set.
NOTES
- Ensure the gelatine is fully dissolved to avoid lumps in your cheesecake mixture.
- Use a good quality chocolate that you enjoy eating for the coating.
- These popsicles can be enjoyed straight from the freezer or slightly thawed for a softer texture.
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