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Dark Mint Chocolate Cheesecake Pops Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These Dark Mint Chocolate Cheesecake Pops are the perfect indulgent treat for mint and chocolate lovers alike. Creamy cheesecake blended with mint extract and crushed chocolate cookies is frozen into bite-sized pops, then dipped in rich dark chocolate and decorated with festive green candy melts. Easy to make and sure to impress, these no-bake pops offer a refreshing twist on classic cheesecake with a luscious dark chocolate coating and a hint of cool mint.

Ingredients

Scale

Cheesecake Mixture

  • 8 oz Cream Cheese (can be substituted with mascarpone)
  • 1/2 cup Granulated Sugar (or sugar alternative like Stevia)
  • 1 tsp Mint Extract (or peppermint extract for a bolder taste)
  • 1 cup Crushed Chocolate Sandwich Cookies (Oreos or gluten-free options)
  • 4 oz Melted Dark Chocolate (or milk chocolate for a sweeter profile)

Chocolate Coating & Decoration

  • 8 oz Dark Chocolate (or milk chocolate for a sweeter option)
  • 1 tbsp Coconut Oil (to thin the chocolate)
  • 1 cup Green Candy Melts or White Chocolate tinted green (for decorative drizzling)
  • Edible Glitter (optional for garnish)

Instructions

  1. Prepare the Cheesecake Mixture: In a large bowl, blend softened cream cheese and granulated sugar until smooth and creamy. Stir in the mint extract, crushed chocolate sandwich cookies, and melted dark chocolate until fully combined. Chill the mixture in the refrigerator for 30 minutes to firm up for easier scooping.
  2. Form Cheesecake Balls: Scoop the chilled mixture into balls approximately 1 to 1.5 inches in diameter. Insert a lollipop stick into each ball. Arrange the balls on a parchment-lined baking sheet, then freeze for at least 1 hour until the pops are fully set and firm.
  3. Melt Chocolate Coating: In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in 30-second intervals, stirring after each until the mixture is smooth and fully melted. Optionally, add a small amount of mint extract to the chocolate coating to intensify the mint flavor.
  4. Dip Cheesecake Pops: Remove the cheesecake balls from the freezer. Carefully dip each frozen pop into the melted chocolate, allowing excess chocolate to drip off. Place the coated pops back on the parchment paper to set.
  5. Decorate: Drizzle the melted green candy melts over the chocolate-coated pops for a festive look. Sprinkle with edible glitter for extra sparkle and let the decorations set completely at room temperature or in the fridge.
  6. Serve: Once fully set, serve these delightful dark mint chocolate cheesecake pops chilled for a refreshing dessert or party treat.

Notes

  • You can substitute cream cheese with mascarpone for a richer texture.
  • Use sugar alternatives like Stevia to make this dessert diabetic-friendly.
  • For a more intense mint flavor, opt for peppermint extract instead of mint extract.
  • Ensure cheesecake balls are fully frozen before dipping to prevent melting.
  • Store the cheesecake pops in an airtight container in the freezer and consume within 1 week for best taste.
  • Gluten-free sandwich cookies can be used to make the recipe gluten-free.
  • Milk chocolate can replace dark chocolate for a sweeter variation.

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Find it online: https://easycookingmadefun.com/dark-mint-chocolate-cheesecake-pops-recipe/