Mint Chocolate No Bake Cheesecake

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.


Mint Chocolate No Bake Cheesecake

Yield: 8-10 servings

Prep Time: 10 minutes plus chill time


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)


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.


- 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

49 Responses to “Mint Chocolate No Bake Cheesecake”

  1. leslie — July 6, 2012 at 8:40 am

    Ohhhhh YES. I love both versions. The popsicles are just perfect!


  2. J. — July 6, 2012 at 8:59 am

    Thank you so much for including the info re serving pieces used…much appreciated! These look great for company!


  3. SimplyBakes — July 6, 2012 at 9:06 am

    Wow, the popsicles look absolutely beautiful!


  4. Ali @ Gimme Some Oven — July 6, 2012 at 9:08 am

    Adorable!!! Love anything mint chocolate…and those popsicles look incredible!


  5. Jan Howell — July 6, 2012 at 9:15 am

    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


    • Jamie — July 6, 2012 at 10:15 am

      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!

    • Stefani — July 7, 2012 at 2:09 pm
    • Carol Buttitta — August 11, 2012 at 1:58 pm

      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

    • Paully — February 14, 2014 at 3:38 pm

      and is really tasty….

  6. “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!


  7. Jacquie — July 6, 2012 at 9:43 am

    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.


    • Jamie — July 6, 2012 at 10:15 am

      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!

    • Tracy — January 12, 2013 at 11:18 am

      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.

    • MBA — January 17, 2013 at 5:03 pm

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  8. Perfect in every way! I will take both versions :)


  9. Cassie — July 6, 2012 at 10:43 am

    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!


  10. Jessica@AKitchenAddiction — July 6, 2012 at 11:22 am

    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!


  11. Averie @ Averie Cooks — July 6, 2012 at 12:40 pm

    Gorgeous little shooters and popsicles…wow, just stunning pics Jaime!


  12. Nancy — July 6, 2012 at 1:46 pm

    Now I know why I still have Girl Scouts Thin Mints in freezer. I will use them instead of Andes.


  13. Chung-Ah | Damn Delicious — July 6, 2012 at 2:04 pm

    I’m in love with these! So glad that they’re no-bake too!


  14. Ashley @ Wishes and Dishes — July 6, 2012 at 2:24 pm

    I agree that you can’t go wrong with mint and chocolate. These sound delish!


  15. Becca- cookie jar treats — July 6, 2012 at 2:59 pm

    Yum I love minty-chocolates things. This looks perfect for the blustering heat were having in Colorado! The ice pop looks great and refreshing too :P


  16. Ann P. — July 6, 2012 at 3:31 pm

    I LOVE mint chocolate chip during the summer, and this cheesecake on a stick option, covered in chocolate is SUPER decadent. I’m totally a fan :)


  17. luv what you do — July 6, 2012 at 4:23 pm

    This looks so simple and refreshing…perfect for htis 100 degree no bake kind of weekend! I wonder if you could add some mint oreos too?! Yum!


  18. Lynna — July 6, 2012 at 6:14 pm

    Beautiful pica! &this is amazing! I definitely want to try making these!


  19. Carla @ Carlas Confections — July 6, 2012 at 6:34 pm

    Both of those recipes look incredible! So beautiful!!!!


  20. Diana — July 6, 2012 at 6:53 pm

    I made the smores pudding shots again for the 4th n they were a hit. So you know I just got to make these too. I am not a drinker but my sisters are so is there an alcohol version?


  21. Paula B. — July 6, 2012 at 8:01 pm

    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.


  22. Julie — July 6, 2012 at 10:32 pm

    These look amazing! Can’t wait to try them!


  23. katie — July 7, 2012 at 2:49 am

    Oh wow they looks so good. Love that they are no bake. Those ice cream sticks look fab too


  24. Tracy {Pale Yellow} — July 7, 2012 at 10:20 am

    What a simple treat for these hot summer days! I love the little glasses, thanks for the product information!


  25. I need this in my life!!


  26. I love anything with chocolate and mint – these both look incredible!


  27. Natasha Polak — July 12, 2012 at 2:10 pm

    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! :-)


  28. Kathy S. — July 19, 2012 at 12:58 am

    This looks so cool in the little glasses, but where do you find a spoon that will fit inside them?


    • Jamie — July 19, 2012 at 11:13 am

      The spoons in the photo are from Ikea, but you can also get small tasting spoons from Pier 1.

  29. jim jamison — July 20, 2012 at 3:32 pm

    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!


  30. Molly — August 5, 2012 at 9:32 pm

    these look unreal!!!! definitely going to try them soon. check out my blog?


  31. Michele — August 20, 2012 at 11:54 am

    I want to try to make the Popsicles, they look awesome! Where do you have the recipe for the chocolate n cookie dip for the Popsicle?


    • Jamie — August 20, 2012 at 5:12 pm

      The chocolate topping was store bought Magic Shell. I hope this helps.

  32. Stacey — March 11, 2013 at 1:11 am

    How does the cheesecake set? Frozen whipped topping does that make it set, as I see there is no gelatine in the recipe.

    I have not seen frozen whipped topping in Australia.


  33. Doreen — May 19, 2013 at 8:14 pm

    Thank you for this recipe. These look so good, I can’t wait to make them.


  34. marianne — June 1, 2013 at 2:59 am

    Hi Jamie!
    I love your nobake recepies and hope you will add some more! I work on a hovercraft in the Norwegian fjords and all I have of tools is a fridge, a freezer and a blender. I try to make a desert every sunday for my crew and I relay on you to come up with something amazing I can make ;)
    Have a smashing day, best from Marianne :)))


    • Jamie — June 1, 2013 at 10:31 am

      Thanks so much for stopping by! I add new recipe every single week, so stay tuned. Have a great day.

  35. Kristina — August 21, 2013 at 4:20 pm

    Hi Jamie,

    Thanks for the lovely recipe. I am thinking to make it for my dinner party and I wondered how long in advance I can prepare it? Would it be ok if it will stay in a fridge for 24 hours?
    Thanks a lot


    • Jamie — September 13, 2013 at 6:30 pm

      Hi Kristina,
      This should be fine in the fridge for 24 hours. In fact, the flavors will probably be even better for having the time to meld.
      – Jamie

  36. Daisy — October 20, 2013 at 9:58 pm

    Can these desserts be kept out the day of the event?

    Or do they have to be frozen until serving time?


    • Jamie — January 10, 2014 at 10:08 pm

      Daisy, these should be okay to be kept out on the day of the party.
      – Jamie

  37. Aprile — April 5, 2014 at 12:09 pm

    These look VERY yummy! Will try with Splenda sugar substitute, lite coolwhip and the low-fat cream cheese to make a little lower in calories. I’ll let you know how it turns out.
    can’t wait to try!


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