The Best Cookies and Cream Cheesecake Popsicles Recipe

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These Peppermint Cookies and Cream Cheesecake Popsicles feature a velvety centre paired with a crunchy chocolate shell, offering a subtle yet noticeable peppermint flavour that's pleasantly mild. The addition of crushed Oreos provides the perfect amount of crunch and a delicious chocolate touch.

Cheesecake popsicles peppermint cookies and cream

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Why I Love Cheesecake Popsicles So Much!

Cheesecake popsicles can also be served as a frozen dessert that combines the creamy, rich flavour of cheesecake with the convenience and fun of a popsicle. Unlike traditional cheesecake, these cheesecake popsicles are no-bake.

The mixture is prepared, poured into popsicle moulds, and then frozen until solid. Once frozen, they can be dipped in melted chocolate or other coatings and sprinkled with toppings like crushed cookies, nuts, or sprinkles for extra texture and flavour. If you like the idea of a choc-nut coating, you will love our Cheesecakes Popsicles dip in a chocolate and peanut shell!

Peppermint Cookies and Cream Cheesecake Popsicles Cupcake Savvy

They are served on a stick, just like a regular popsicle, making them a convenient and mess-free option for a dessert, especially in warm weather. They can also be enjoyed partially or fully thawed, creating a delicious contrast with a crunchy chocolate exterior and a smooth, creamy filling.

Ingredients In Peppermint Cheesecake Popsicles

Gelatine: Gelatine is a setting agent that helps the cheesecake mixture firm up when frozen, giving the popsicles a stable shape and texture.
Boiling Water: Used to dissolve the gelatine. It ensures that the gelatine is evenly distributed throughout the mixture without any lumps.
Cream Cheese: The base of the cheesecake filling, cream cheese provides the creamy, rich texture and flavour characteristic of cheesecake.
Caster Sugar: A fine sugar that dissolves easily, caster sugar sweetens the mixture without leaving a grainy texture.
Heavy Cream: Heavy cream, when beaten, adds volume and lightness to the cheesecake mixture, creating a fluffy and smooth texture.
Green Food Colouring: Used to give the cheesecake mixture a green hue, which is visually appealing and indicative of the peppermint flavour.
Peppermint Extract (to taste): Provides the distinctive mint flavour. The amount can be adjusted based on how strong or subtle you want the peppermint taste to be.
Oreos: These add a crunchy texture and chocolate flavour to the popsicles, complementing the smooth cheesecake and peppermint flavours.
Chocolate: Used to create the magic shell coating. When mixed with oil and frozen, it forms a crisp shell around the popsicle.
Vegetable or Coconut Oil: This is mixed with the melted chocolate to create the magic shell coating. It helps the chocolate set with a smooth texture and prevents it from becoming too hard when frozen.
Additional Chocolate or Candy Melts (for drizzle): Used for decoration, adding an extra layer of chocolate flavour and visual appeal.
Extra Crushed Oreos (for garnish): Sprinkled on top for added texture and to enhance the cookies and cream theme.

How To Make Peppermint Cheesecake Popsicles

First, start by chopping Oreos into course chunks. Instead, you could use a rolling pin to crush them into small, uneven pieces, aiming for a mix of sizes to enhance texture. After crushing, set the Oreos aside. They will be used later to add a crunchy texture to the popsicles.

Peppermint Cheesecake Popsicles Cookies and Cream

In a small bowl, begin by mixing 2 teaspoons of gelatine with 2 tablespoons of boiling water. Stir continuously until the gelatine completely dissolves.

Peppermint Cheesecake Popsicles Gelatine

In a large mixing bowl, combine 250g of softened cream cheese with ½ cup of caster sugar. Use an electric mixer to beat the cream cheese and sugar together until the mixture becomes smooth and creamy, ensuring that the sugar is fully integrated.

Cheesecake Popsicles Cookies and Cream Filling

Add 400mL of heavy cream into the cream cheese mixture. Start beating at a lower speed and then gradually increase it to avoid splashing.

Add peppermint extract to your desired taste and a few drops of green food colouring. Keep beating until you achieve a uniform green colour and a thick consistency.

While continuing to beat the mixture, slowly add the cooled gelatine. Make sure to mix thoroughly until the gelatine is completely integrated, ensuring the mixture is smooth and thick.

Next, gently fold the crushed Oreos into the cheesecake mixture. Ensure an even distribution of the Oreos to give a consistent cookies and cream experience in every bite.

Carefully spoon or pipe the mixture into your chosen popsicle moulds. Gently tap the moulds on the counter to eliminate air bubbles and ensure a smooth fill. Insert popsicle sticks into each mold, making sure they’re centered. Smooth the tops of the popsicles with an angled spatula for a clean, professional finish.

Then, place the moulds in the freezer and leave them overnight or for at least 6 hours to ensure they set completely.

Making the Magic Shell:

In a medium bowl, melt 2 cups of chocolate. You can do this either in the microwave or using a double boiler. Once melted, mix in 2 tablespoons of vegetable or coconut oil, stirring until you get a smooth, glossy mixture.

After the popsicles are fully frozen, remove them from the moulds. Dip each popsicle into the chocolate magic shell mixture, ensuring a full, even coating. Hold the popsicle over the bowl to let any excess chocolate drip off. Place the dipped popsicles on a sheet lined with parchment paper.

For an extra touch of flair, drizzle more melted chocolate or candy melts over the popsicles. While the topping is still wet, sprinkle additional crushed Oreos on top for added texture and a visual appeal.

Lastly, before serving, allow the cheesecake popsicles to thaw in the refrigerator for about an hour. This step makes them easier to eat, as they’ll be cool but not too hard.

My Top tip

For the best texture and flavour in your cheesecake popsicles, pay special attention to how you incorporate the gelatine. Dissolve it completely in boiling water and let it cool only slightly, but don't let it set. Then, gradually add it to the cheesecake mixture while still warm continuously beating. This ensures a smooth, even texture without lumps and helps the popsicles set perfectly in the freezer. The result is a consistently creamy filling with just the right firmness to hold its shape, enhancing the overall eating experience.

Some Alternate Flavour Suggestions For You

Chocolate Hazelnut: Swap the peppermint extract for hazelnut extract and add a swirl of Nutella or chocolate-hazelnut spread into the mixture. This combination creates a rich, nutty flavour that pairs wonderfully with the cheesecake base.
Strawberry or Raspberry Swirl: Puree fresh strawberries or raspberries and swirl them into the cheesecake mixture before freezing. The tartness of the berries provides a delightful contrast to the creamy cheesecake.
Lemon Blueberry: Add lemon zest and a bit of lemon juice to the cheesecake mixture for a citrusy twist. Fold in fresh or frozen blueberries for a pop of fruitiness and colour.
Salted Caramel: Incorporate caramel sauce into the cheesecake mixture and add a pinch of sea salt. You could also drizzle extra caramel on top of the popsicles after dipping them in the chocolate shell.
Vanilla Bean: For a simple yet elegant flavour, add the seeds of a vanilla bean or a splash of pure vanilla extract to the cheesecake mixture. This enhances the creamy flavour and adds specks of vanilla throughout the popsicles.
Mocha Coffee: Mix in some espresso powder and a bit of cocoa powder for a mocha flavour. This is perfect for coffee lovers and adds a sophisticated twist.
Pumpkin Spice: Ideal for fall, mix in some pumpkin puree and pumpkin pie spices (cinnamon, nutmeg, ginger, and cloves) into the cheesecake mixture.
Matcha Green Tea: Add matcha powder for a unique, earthy flavour and a vibrant green colour. Matcha pairs nicely with white chocolate for the coating.
Almond Joy: Incorporate almond extract into the cheesecake mixture and add shredded coconut and chopped almonds. This mimics the flavours of an Almond Joy candy bar.
Tropical Mango: Blend fresh mango into a puree and mix it into the cheesecake base for a tropical flavour. You can also add a hint of coconut extract for an extra tropical twist.

More Cheesecake Recipes

See more Cheesecakes →

Common Questions

How can I prevent the popsicles from sticking to the molds?

if your popsicles are sticking to the mould they may not be fully frozen. Return them to the freezer for a couple of hours.

Can I use low-fat cream cheese for a healthier option?

Yes, low-fat cream cheese can be used, but it may slightly alter the texture and richness of the popsicles. The result will still be delicious but less creamy.

How long do these popsicles last in the freezer?

Properly stored in an airtight container or wrapped in plastic, these popsicles can last in the freezer for up to 1 month. However, for the best texture and flavour, it’s recommended to consume them within two weeks.

What can I use if I don’t have popsicle molds?

If you don’t have popsicle molds, you can use small cups or silicone muffin molds. Just fill them with the mixture and insert a popsicle stick in the center.

Can I make these popsicles without the chocolate shell?

Absolutely! The chocolate shell adds a nice texture contrast, but these popsicles are also delicious without it. You can simply enjoy the frozen cheesecake mixture on its own.

Is it possible to make these popsicles dairy-free?

Yes, you can use dairy-free cream cheese and a dairy-free heavy cream alternative. The texture might be slightly different, but they will still be tasty.

The chocolate shell is too thick, what can I do?

If the chocolate shell is too thick, thin it out by adding a bit more oil. This will make the shell more fluid and create a thinner coating when dipping the popsicles.