Home > Desserts > Thin Mint Cheesecake Thin Mint Cheesecake March 14, 2020 | 32 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Just picture it: Girl Scout® Cookie Thin Mint Cheesecake. This cheesecake has a thin mint crust with a minty cheesecake and ice cream-like filling. And to send it over the top, we garnish it with whipped cream and Thin Mint cookies. A great way to use Girl Scout Cookies! I’m obsessed with Girl Scout® Cookies and so is my family. Our top favorites are Samoas and Thin Mints! And after making these Samoa-filled brownie ice cream bars, I knew I had to make another frozen dessert with our other favorite Girl Scout cookie — Thin Mints. These Thin Mint Cheesecake bars are smooth, creamy, minty, and sweet. The consistency is a mix of soft ice cream and a no-bake cheesecake. It’s also incredibly quick and easy to assemble; the only hard part is waiting for them to set up overnight in the freezer! Thin Mint crust The base for Thin Mint Cheesecake is a crust made out of (naturally!) thin mint cookies. Girl Scout Thin Mints are the industry standard, but you’ll find similar thin mint cookies under many other brand names. A few quick tips Make sure the cookies are completely broken down. Large chunks will make the crust difficult to cut and serve properly. Let the melted butter cool a bit first. Don’t add hot melted butter to the cookies; it will create a greasier crust. Press the crust down firmly. I like to use the bottom of a metal 1-cup measuring cup to evenly press the crust down and slightly up the sides of the pan. Line the pan for easy removal. This helps the cheesecake slices come up easier and look better. The recipe card calls for coating the pan with nonstick spray, but lining the pan with parchment paper on the bottom adds extra insurance. Thin Mint cookies differ brand to brand (and I’ve found even box to box), some being drier than others. If needed, add an extra 1-2 tablespoons of butter if the cookies aren’t coming together or pressing into a crust nicely. Don’t have access to Thin Mints? Oreo® cookies would work just as well. Here’s a recipe for an Oreo crust: 25 Oreos or other chocolate sandwich cookies 6-7 tablespoons unsalted butter 2 tablespoons white sugar Blend or pulse the Oreos (no need to remove the filling) until they resemble fine crumbs. Mix the crumbs with the sugar (this is optional, if you like a really sweet dessert) and melted butter (start with 6 tablespoons and add 1 more tablespoon if it isn’t coming together enough). Thin Mint Cheesecake tips Allow the cream cheese to come to room temperature. If you use cold cream cheese or try to soften it in the microwave, you will end up with unpleasant chunks in your cheesecake. Give it at least an hour sitting at room temperature (or in a warmish environment). Allow plenty of time for the filling to set up. The filling takes a good 8 hours to freeze completely; don’t rush this or the consistency won’t be right. Be sure to use peppermint extract, not mint extract: Mint extract has more of a “toothpaste” flavor. It goes without saying that nobody wants toothpaste-flavored cheesecake! On the same note, different brands of extracts differ in strength; add the peppermint extract gradually and to taste if you’re concerned about the strength of the extract. (I use McCormick® peppermint extract in this thin mint cheesecake). Cover cheesecake tightly with plastic wrap and then foil to avoid freezer burn. Use a sharp knife for cutting slices. I like to run the knife under hot water, quickly dry it off, and then make a cut. Repeat for each cut; this cheesecake is very sticky! Return leftovers of this cheesecake promptly to the freezer. This cheesecake begins softening very quickly at room temperature. Go with full-fat products. Reduced-fat cream cheese and low-fat/sugar-free/fat-free Cool Whip® will cause a wet and melty cheesecake that might not set up properly; I don’t recommend any of these ingredients. Homemade “Cool Whip” This cheesecake calls for one 8-ounce container of Cool Whip. If you’d like a healthier alternative, you can try TruWhip®. Or make your own version of Cool Whip (recipe below) whipped topping to use in place of the container of frozen whipped topping. Just FYI, Cool Whip is a non-dairy product, and of course, that isn’t the case with the homemade version. 1 cup heavy cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract In a mixing bowl attached to a stand mixer (with a whisk attachment) add in the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. Now you’ve got a homemade “Cool Whip” to add to this Thin Mint Cheesecake! More Dessert Recipes Vanilla Cheesecake Bars with a berry sauce Coconut Cream Pie with a graham cracker crust Frozen Hot Chocolate Cheesecake with an Oreo® cookie crust Ice Cream Pie only 3 ingredients Twix Cheesecake Bars with actual Twix® candies mixed throughout FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Thin Mint Cheesecake 4.67 from 3 votes - Review this recipe Just picture it: Girl Scout® Cookie Thin Mint Cheesecake. This cheesecake has a thin mint crust with a minty cheesecake and ice cream-like filling. And to send it over the top, we garnish it with whipped cream and Thin Mint cookies. SAVE TO RECIPE BOX Print Recipe Thin Mint Cheesecake 4.67 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Just picture it: Girl Scout® Cookie Thin Mint Cheesecake. This cheesecake has a thin mint crust with a minty cheesecake and ice cream-like filling. And to send it over the top, we garnish it with whipped cream and Thin Mint cookies. Course Dessert Cuisine American Keyword Thin Mint Cheesecake Prep Time 25 minutes Freeze Time 8 hours Total Time 8 hours 25 minutes Servings 8 -10 servings Calories 261kcal Cost $5.12 Ingredients1 package (9 ounces) Thin Mint Cookies (off brand/store-bought works great!)4 tablespoons unsalted butter, melted1 package (8 ounces) cream cheese softened1 can (14 ounces) sweetened condensed milk2 teaspoons peppermint extract not mint extractGreen food coloring1 container (8 ounces) Cool Whip completely thawed (See Note 1)Optional garnish: Whipped topping spray and extra thin mint Cookies InstructionsPREP: Lightly spray a 9-inch springform pan with non-stick spray. Set aside.CRUST: In a food processor or blender, pulse the entire package of thin mint cookies until they are fine crumbs. Melt the butter and let stand until slightly cooled (don't add hot butter to the cookie crumbs). Add to the cookie crumbs and stir until combined. Press the mixture into the bottom of the prepared spring form pan and slightly up the sides. Press firmly down with the back of a metal 1 cup measuring cup.FILLING: In a large bowl add the room temperature cream cheese. Using a hand mixer, blend the cream cheese for about 3-4 minutes or until completely smooth and creamy. Slowly add in the sweetened condensed milk and continue to mix with the hand mixer for another 2-3 minutes. Use a spatula to scrape down the sides while mixing.FILLING CONT.: Mix in the 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 Cool Whip until it is completely incorporated. Be careful to not over-mix the whipped topping. Pour mixture into crust and smooth the top with a spatula.FREEZE: Cover the spring form pan and place in the freezer. Freeze overnight or for at least 8 hours.SERVE: Serve cheesecake directly from the freezer and return to the freezer as soon as you are finished serving. It is like ice cream and will melt easily and quickly!GARNISH (OPTIONAL): Garnish individual slices with spray whipped topping. Cut some thin mints in half with a knife and stick the cookies into the whipped cream and/or crush additional thin mints over the whipped cream. Recipe NotesNote 1: Make your own Cool Whip® to use in place of the packaged whipped topping: 1 cup heavy cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract In a mixing bowl attached to a stand mixer (with a whisk attachment) add in the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. Use in place of the Cool Whip. Nutrition FactsServing: 10servings | Calories: 261kcal | Carbohydrates: 21.3g | Protein: 3.1g | Fat: 19.7g | Cholesterol: 39.6mg | Sodium: 125mg | Fiber: 1.2g | Sugar: 4.4g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.