Thin Mint Cheesecake for Supper

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 straightforward 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.

from-scratch “Cool Whip”

If you prefer, use TruWhip or make your own from-scratch 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:

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Mini Cheesecake Recipe

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Frozen Hot Chocolate Cheesecake

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Brownie Ice Cream Bars

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Twix Cheesecake Bars

Ingredients

• Cooking spray
• 1 (9-ounces) package Thin Mint Cookies (off-brand/store-bought works great! Plus some for finish 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 (skippable, to finish)

Method

1. Lightly spray a 9-inch springform pan with cooking spray. keep nearby.
2. 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.
3. 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.
4. 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.
5. Cover the spring form pan and place in the freezer. Freeze overnight or for at least 8 hours.
6. Serve cheesecake directly from the freezer and return to the freezer as soon as you are finished serving. It will melt easily and quickly!
7. Optionally finish 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.