Thin Mint Cheesecake Recipe

This Thin Mint Cheesecake Recipe combines rich chocolate brownie layers with creamy, mint-flavored cheesecake and a hint of crunch from Thin Mint cookies. The result is an indulgent dessert perfect for any occasion, with a refreshing minty twist. Here’s how to make this decadent treat:

It was a cool, breezy afternoon in late March, when Emily sat on her porch, reminiscing about her childhood. Every spring, she eagerly anticipated the arrival of Girl Scout cookie season. Thin Mints, in particular, held a special place in her heart. She remembered the joy of opening that shiny green box, the minty chocolate aroma hitting her senses, and savoring every crunchy bite.

As Emily grew older, she became known among friends and family for her baking skills. One day, she decided to combine her love for Thin Mints with her passion for cheesecake. Her goal was simple: to create a dessert that would bring back those childhood memories with every bite, while also wowing her loved ones.

She started experimenting, crafting a rich brownie base to add a decadent layer of chocolatey goodness. The cheesecake layer had to be creamy and refreshing, so she infused it with just the right amount of mint extract, giving it that unmistakable Thin Mint flavor. For an extra touch of indulgence, she folded in chopped mint cookies and topped the cheesecake with a smooth, silky chocolate ganache.

After hours of trial and error, Emily had finally done it – the perfect Thin Mint Cheesecake was born! She brought it to her family gathering, where everyone marveled at the vibrant green cheesecake, crowned with cookie halves and whipped cream swirls. Each bite was a harmonious blend of rich chocolate, creamy mint, and a nostalgic crunch. The dessert was an instant hit, and soon enough, it became a tradition to make the Thin Mint Cheesecake every spring.

Now, every time she whips up this delicious creation, Emily is transported back to those carefree days of cookie-selling season, with a dessert that continues to bring joy to her family and friends year after year.

Why This Recipe Works

This Thin Mint Cheesecake is a crowd-pleaser for several reasons:

• Flavor Combination: The richness of a fudgy brownie base pairs beautifully with the cool, creamy mint cheesecake layer, bringing together the classic flavor of Thin Mints in an entirely new way.
• Texture Contrast: The combination of textures—from the dense brownie to the airy cheesecake and crunchy cookies—adds complexity to every bite.
• Simple, Yet Elegant: Despite its impressive appearance, this recipe is easy to follow and uses common ingredients, making it perfect for any home baker.
• Versatility: You can customize the cheesecake to your liking by adjusting the amount of mint extract or using homemade whipped cream instead of Cool Whip, making it as homemade or convenient as you wish.

What You Need

You can create this impressive Girl Scout cookie cheesecake with just a few basic pantry ingredients. It can be made in either an 8×8 pan or a 9-inch springform pan.

• Brownies: We recommend our homemade chocolate chip brownie recipe, but you can use an 8×8 boxed brownie mix if you’re short on time.
• Cream Cheese: Use one block of full-fat cream cheese. Let it soften at room temperature to make mixing easier.
• Powdered Sugar: This adds sweetness to the no-bake cheesecake filling.
• Extracts: A mix of mint and vanilla extracts gives the perfect minty flavor without being overpowering.
• Cool Whip: Use one thawed container of whipped topping, or you can make a double batch of homemade whipped cream if you prefer.
• Mint Cookies: Any chocolate mint cookie works great, including Thin Mints, Keebler Grasshoppers, or Mint Oreos.

How to Make a Thin Mint Cheesecake Recipe

Prepare the Brownie Layer:

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with nonstick baking spray.
2. Stir together the melted butter and cocoa powder in a bowl. In a separate bowl, beat the sugar, eggs, and vanilla until smooth.
3. Add the butter-cocoa mixture to the egg mixture, followed by the flour, salt, and baking powder. Stir until just combined. Fold in the chocolate chunks.
4. Pour the brownie batter into the prepared pan and bake for 25 minutes. After baking, take the brownies out of the oven and allow them to cool completely.

Build the Cheesecake Layer:

1. Once the brownie has cooled, unlatch the springform pan and carefully flip the brownie over to remove the parchment paper.
2. Place the brownie back into the springform pan.
3. Mix the softened cream cheese and powdered sugar until you achieve a smooth consistency. Add the mint and vanilla extracts and beat again until well combined.
4. Gently fold in 2 cups of Cool Whip, then add a few drops of green food coloring until you reach your desired shade of green.
5. Chop 15 of the Thin Mint cookies into pieces and fold them into the cheesecake mixture. Spread the mixture evenly over the brownie layer.
6. Chill the cheesecake in the refrigerator for at least 1 hour to allow it to set.

Add the Chocolate Topping:

1. Combine the chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds, then stir until the chocolate is fully melted and smooth.
2. Let the chocolate cool for a few minutes before spreading it evenly over the cheesecake.
3. Cut the remaining cookies in half and place them around the edge of the cheesecake.
4. Use a piping bag to add swirls of the remaining Cool Whip between the cookie halves, and top with green sprinkles for an extra touch.

Storage Recommendations

• Refrigerator: Store the cheesecake covered in the fridge for up to 4-5 days. Be sure to keep it airtight to maintain freshness and prevent the brownie layer from drying out.
• Freezer: The Thin Mint Cheesecake can be frozen for long-term storage. Secure it tightly with plastic wrap and aluminum foil, then transfer it to an airtight container. It can remain in the freezer for up to 2-3 months. To serve, thaw in the fridge overnight.

FAQ’s

Is it possible to substitute homemade whipped cream for Cool Whip?

Yes, you can substitute Cool Whip with homemade whipped cream. Simply whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Use this in place of Cool Whip, doubling the amount for a richer texture.

Can I make the brownie layer from a box mix?

Absolutely! If you want to save time, you can use a boxed brownie mix for the base. Just make sure it fits a 9-inch springform pan.

How can I make this cheesecake gluten-free?

The cheesecake needs to chill for at least 1 hour to set, but for best results, chill it for 2-3 hours before serving.

Can I add more mint flavor?

If you’re a big fan of mint, you can increase the mint extract in the cheesecake layer by an extra 1/4 teaspoon, or add some crushed mint candies for a more intense flavor.

Thin Mint Cheesecake Recipe

Helen Margaret Baker

This Thin Mint Cheesecake combines rich chocolate brownie layers with creamy, mint-flavored cheesecake and a hint of crunch from Thin Mint cookies. The result is an indulgent dessert perfect for any occasion, with a refreshing minty twist. Here's how to make this decadent treat:

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 9 inch cheesecake/14 slices

Ingredients

  

For the Brownie Layer:

• 1/2 cup unsalted butter melted
• 1/4 cup dark cocoa powder
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3/4 cup chocolate chunks

For the Cheesecake Layer:

• 1 8-ounce package cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon mint extract
• 1/2 teaspoon vanilla extract
• 1 8-ounce container Cool Whip, thawed & divided
• Green gel food coloring
• 21 chocolate mint cookies divided

For the Topping:

• 1/2 cup chocolate chips
• 1/4 cup heavy whipping cream
• Green sprinkles optional

Instructions

 

Step 1: Prepare the Brownie Layer

• Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray the sides with nonstick baking spray.
• In a bowl, stir together the melted butter and cocoa powder. Set this aside.
• In a separate bowl, beat the eggs, sugar, and vanilla extract until smooth. Mix in the butter and cocoa mixture.
• Add the flour, salt, and baking powder, stirring until just combined. Gently fold in the chocolate chunks.
• Evenly distribute the brownie batter into the prepared pan. Bake for 25 minutes. When finished, take it out of the oven and allow it to cool completely.

Step 2: Build the Cheesecake Layer

• Once the brownie has cooled, unlatch the springform pan and run a knife around the edges. Flip the brownie over and peel off the parchment paper.
• Place the brownie back into the bottom of the springform pan, latch the sides, and get ready to build the cheesecake layer.
• Beat the softened cream cheese and powdered sugar together until creamy and smooth. Add the mint and vanilla extracts, and beat again.
• Fold in 2 cups of Cool Whip gently. Add a few drops of green gel food coloring and mix until you reach your desired shade of green.
• Chop 15 of the chocolate mint cookies into pieces and fold them into the cheesecake mixture. Spread this over the cooled brownie layer.
• Refrigerate the cheesecake for at least 1 hour to allow it to set.

Step 3: Add the Topping

• In a bowl safe for the microwave, mix together the chocolate chips and heavy whipping cream. Microwave for 30 seconds, then stir until the mixture is melted and smooth. Let it cool slightly before spreading the chocolate topping over the cheesecake.
• Cut the remaining mint cookies in half and arrange them around the edge of the cheesecake for decoration.
• Use a piping bag with a star tip to pipe the remaining Cool Whip between the cookies. Finish with a sprinkle of green sprinkles if desired.

Notes

• Substitute Whipped Cream: You can replace Cool Whip with a double batch of homemade whipped cream if you prefer a more homemade touch.
• Chilling Time: Ensure the cheesecake chills for at least 1 hour, but longer is better for firmer slices.
• Mint Flavor: Adjust the mint extract to taste for a subtler or more intense minty flavor.

 

Keyword Cheesecake, Easy, Girl Scout, Gluten-Free, Low-Sugar, Mint Choco, No-Bake, Thin Mint, Vegan

This Thin Mint Cheesecake is a delightful fusion of classic flavors and textures that’s sure to impress anyone who tries it. With its rich brownie base, creamy mint cheesecake layer, and decadent chocolate topping, it brings together the beloved taste of Thin Mints in a new, indulgent form. Whether you’re making it for a special occasion or just as a treat for yourself, this recipe offers a perfect blend of simplicity and sophistication. Enjoy every bite of this refreshing and nostalgic dessert that’s both easy to make and incredibly satisfying.