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Thin Mint Cheesecake

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 more of those delicious 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
Author Chelsea Lords
Cost $5.12

Ingredients

  • 1 package (9 ounces) Thin Mint Cookies (off-brand/store-bought works great!)
  • 4 tablespoons unsalted butter, melted
  • 1 package (8 ounces) cream cheese softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons peppermint extract not mint extract
  • green food coloring
  • 1 container (8 ounces) frozen whipped topping completely thawed (See Note 1)
  • Optional garnish: Whipped topping spray and extra thin mint Cookies

Instructions

  • PREP: 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 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 whipped topping until it is completely incorporated. Be careful to not over-mix. Pour the mixture into the 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.

Notes

Note 1: Make your own whipped topping 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 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 frozen whipped topping.

Nutrition

Serving: 10servings | Calories: 261kcal | Carbohydrates: 21.3g | Protein: 3.1g | Fat: 19.7g | Cholesterol: 39.6mg | Sodium: 125mg | Fiber: 1.2g | Sugar: 4.4g