Thin Mint Cheesecake

4.75 from 4 votes

Imagine this: a Thin Mint Cheesecake with a cookie crust, minty cheesecake filling, and an ice cream-like texture. Topped with whipped cream and even more Thin Mints, it’s the ultimate minty cheesecake!

Prep Time25

Freeze Time8

Total Time8 25

Course: Dessert

Cuisine: American

Keyword: Thin Mint Cheesecake

Servings: servings

Author: Chelsea Lords

Cost: $8.12

Equipment

9 inch springform pan
Food processor or blender
Hand mixer

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
Whipped topping spray optional, to garnish

US - Metric

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.

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, then increase the speed and whip until firm peaks form, about 2–4 minutes. Use in place of the frozen whipped topping.

Storage: Place the covered cheesecake in an airtight container and store for 2-3 months.

Nutrition