Thin Mint Cheesecake delivers a minty, creamy filling over a crisp Thin Mint crust, topped with whipped cream and extra cookies.
author’s note
Cool, Creamy, and Minty Cheesecake!
I’m totally obsessed with Girl Scout Cookies—and my family is, too! Samoas and Thin Mints are my top picks.
After making those Samoa-filled brownie ice cream bars, I knew I had to create another frozen treat featuring our other favorite, Thin Mints.
These Thin Mint Cheesecake bars are smooth, creamy, minty, and sweet, with a texture that’s like a cross between soft ice cream and no-bake cheesecake. Plus, they’re super easy to assemble; the hardest part is waiting for them to set up overnight in the freezer!
Thin Mint Crust
Girl Scout Thin Mints are my fave for the base, but other brands of similar cookies will work.
A few quick tips:
- No Thin Mints? Oreo® cookies work great too! Just use my Oreo Pie Crust.
- Crush the cookies well to avoid big chunks that make the crust hard to cut and serve.
- Let the melted butter cool a bit before adding it to the cookies to stop the crust from getting greasy.
- Press the crust down firmly using a metal measuring cup to spread it evenly.
- Line the pan with parchment paper for easier removal and cleaner slices.
If the cookies seem too dry, add an extra 1-2 tablespoons of butter to help the crust come together.
Thin Mint Cheesecake Tips
- Let cream cheese soften at room temperature for at least an hour to avoid chunks.
- Freeze the filling for 8 hours—don’t rush it or the texture won’t set.
- Use peppermint extract (not mint extract) and add gradually to taste.
- Use a sharp knife and run it under hot water between cuts for clean slices.
- Return leftovers to the freezer quickly to prevent softening.
- Use full-fat ingredients—low-fat versions will make the cheesecake too wet.
Quick Tip
Cover cheesecake tightly with plastic wrap and then foil to avoid freezer burn.
Homemade “Cool Whip”
If you prefer, use TruWhip or make your own homemade whipped cream.
Storage
Store leftovers in an airtight container in the freezer for 2-3 months. Let them thaw for a few minutes before serving.
More Dessert Recipes:
Desserts
Mini Cheesecakes
Desserts
Frozen Hot Chocolate Cheesecake
Desserts
Brownie Ice Cream Bars
Desserts
Twix Cheesecake Bars
Thin Mint Cheesecake
Equipment
- 9-inch springform pan
- Food processor or blender
Ingredients
- Cooking spray
- 1 (9-ounces) package Thin Mint Cookies off-brand/store-bought works great! Plus some for garnish if desired
- 4 tablespoons unsalted butter melted
- 1 (8-ounce) package cream cheese softened
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons peppermint extract not mint extract
- Green food coloring
- 1 (8-ounce) container frozen whipped topping completely thawed, see note 1
- frozen whipped topping optional, to garnish
Instructions
- Lightly spray a 9-inch springform pan with cooking spray. Set aside.
- In a food processor or blender, pulse the entire package of thin mint cookies until they are fine crumbs. Melt butter and let stand until slightly cooled (don’t add hot butter to cookie crumbs). Add to cookie crumbs and stir until combined. Press mixture into the bottom of the prepared spring form pan and slightly up the sides. Press firmly with the back of a 1-cup measuring cup.
- In a large bowl, add the room temperature cream cheese. Using a hand mixer, blend the cream cheese about 3–4 minutes or until completely smooth and creamy. Slowly add sweetened condensed milk and continue to mix another 2–3 minutes. Use a spatula to scrape down the sides while mixing.
- Mix in peppermint extract and food coloring. Add as much food coloring as you want until you reach the desired color. With the spatula, fold in the whipped topping until it is completely incorporated. Be careful to not overmix. Pour the mixture into the crust and smooth the top with a spatula.
- Cover the spring form pan and place in the freezer. Freeze overnight or for at least 8 hours.
- Serve cheesecake directly from the freezer and return to the freezer as soon as you are finished serving. It will melt easily and quickly!
- Optionally garnish individual slices with spray whipped topping. Cut some thin mints in half and stick the cookies into the whipped cream and/or crush additional thin mints over the whipped cream.
Recipe Notes
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really wAnt to make this cheesecake but I will be taking it to a function. What would happen and how would it taste if it thaws before serving?
It will completely melt. It’s supposed to be a frozen cheesecake so basically like ice cream it has to be eaten out of the freezer and returned to the freezer after serving. Hope that helps!
I made this last night for a book club meeting tonight. I just tasted it– wowza! So rich and packed with flavor! Really great recipe. I’m sure my ladies will love it.
Adele, glad to hear that you had success with this recipe. My crust did not work, and I want to make it again this week for my scrapbooking club. The recipe does not call for butter, but Chelsea messaged me that I might not have put enough butter into the crust. I have two questions that you may be able to help me with:
1. How much butter did you put into your crust?
2. Did you bake the crust? If so, for how long and at what temp?
I would appreciate your help, since I will try to make it two days from now. Thanks! Dona K.