Thin Mint Cheesecake features a creamy, mint-flavored filling on a crisp Thin Mint cookie crust, finished with whipped cream and extra cookies for garnish.
author’s note
Cool, Creamy, and Minty Cheesecake!
I love Girl Scout cookies—Samoas and Thin Mints are family favorites. After making Samoa-filled brownie ice cream bars, I wanted a frozen treat starring Thin Mints.
These Thin Mint Cheesecake bars are smooth, minty, and sweet with a texture between soft ice cream and a no-bake cheesecake. They’re simple to assemble; the only patience required is letting them set in the freezer overnight.
Thin Mint Crust
Thin Mints make a perfect base, but similar chocolate-mint sandwich cookies will work as well.
Quick tips for the crust:
- If you don’t have Thin Mints, Oreos are a great substitute.
- Crush the cookies finely so the crust cuts cleanly and holds together.
- Let melted butter cool slightly before mixing with crumbs to avoid a greasy crust.
- Press the crumb mixture firmly and evenly into the pan using the flat bottom of a measuring cup.
- Line the pan with parchment paper for easier removal and neater slices.
If the crumbs seem dry, add 1–2 extra tablespoons of melted butter to help the crust bind.
Thin Mint Cheesecake Tips
- Soften cream cheese to room temperature for at least an hour to ensure a smooth filling.
- Freeze the cheesecake for at least 8 hours—overnight is best for proper texture.
- Use peppermint extract (not generic “mint”) and add it gradually so the mint flavor isn’t overpowering.
- For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
- Return leftovers to the freezer quickly; the cheesecake melts fast at room temperature.
- Choose full-fat ingredients for the best texture; low-fat products can make the filling too soft or watery.
Quick Tip
Cover the cheesecake tightly with plastic wrap and then foil to protect it from freezer burn.
Homemade “Cool Whip”
If you prefer not to use store-bought frozen whipped topping, make fresh whipped cream instead. Beat 1 cup heavy cream with 1/2 cup powdered sugar and 1/2 teaspoon vanilla until firm peaks form, then fold into the filling as directed.
Storage
Store the cheesecake covered in an airtight container in the freezer for 2–3 months. Let slices sit a few minutes at room temperature before serving for easier cutting.
More Dessert Recipes:
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Mini Cheesecake Recipe
Desserts
Frozen Hot Chocolate Cheesecake
Desserts
Brownie Ice Cream Bars
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Twix Cheesecake Bars
Thin Mint Cheesecake
Equipment
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9-inch springform pan
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Food processor or blender
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Hand mixer
Ingredients
- Cooking spray
- 1 (9-ounces) package Thin Mint Cookies (off-brand or store-bought works; reserve a few for garnish)
- 4 tablespoons unsalted butter melted
- 1 (8-ounce) package cream cheese softened to room temperature
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons peppermint extract use peppermint extract, not generic mint
- Green food coloring
- 1 (8-ounce) container frozen whipped topping completely thawed (or use fresh whipped cream)
- Additional frozen whipped topping optional, for garnish
Instructions
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Lightly spray a 9-inch springform pan with cooking spray and set aside.
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Pulse the entire package of Thin Mints in a food processor or blender until fine crumbs form. Let melted butter cool slightly, then mix it into the crumbs. Press the mixture into the bottom and slightly up the sides of the prepared pan, pressing firmly with the flat bottom of a 1-cup measuring cup.
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In a large bowl, beat the softened cream cheese with a hand mixer for 3–4 minutes until smooth. Gradually add the sweetened condensed milk and mix another 2–3 minutes, scraping the bowl as needed.
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Stir in peppermint extract and green food coloring to your preferred color. Gently fold in the thawed whipped topping until fully incorporated—avoid overmixing. Pour the filling into the crust and smooth the top.
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Cover the pan and freeze for at least 8 hours or overnight until firm.
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Serve the cheesecake straight from the freezer. Return leftovers to the freezer promptly as the cheesecake softens quickly at room temperature.
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Optional: garnish slices with additional whipped topping and broken Thin Mints or crushed cookies on top.
Recipe Notes
Storage: Keep the covered cheesecake in an airtight container in the freezer for 2–3 months.
Nutrition
Nutrition information is an estimate and should be used as a guideline.