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This Thin Mint Cheesecake tastes just like my favorite Girl Scout cookies, and I can’t stop at one slice. The fudgy brownie base is topped with a smooth, mint-flavored cheesecake and a shiny chocolate ganache. It’s the perfect mix of chocolate and mint in every bite.
One of the trickiest parts of a no-bake cheesecake is getting the filling to set just right while still staying light and creamy. I tested this recipe multiple times to make sure the cheesecake layer is firm enough to slice cleanly but still soft and airy. I also fine-tuned the mint extract so it tastes just like the classic Thin Mint cookie and not a mint flavor that ends up tasting like toothpaste. I topped it off with just the right amount of cookie pieces folded in for a little crunch.
Fans of that chocolate mint combination? You will want to try my Mint Chocolate Lasagna and my Mint Chocolate Chip Cookies!
How to Make Thin Mint Cheesecake
Step 1: Bake the brownie crust
Mix the brownie batter with eggs, oil, and water according to the box directions. Spread it into a greased 9-inch springform pan and bake for 30 to 33 minutes, or until a toothpick comes out mostly clean. Let the crust cool completely before adding the cheesecake layer.
Step 2: Beat the cheesecake base
In a large bowl, use a hand mixer to cream together the softened cream cheese and powdered sugar until light and fluffy. Blend in the vanilla extract, mint extract, and a few drops of green food coloring until the mixture is uniform.
Step 3: Fold in whipped topping and cookies
Gently fold in the thawed whipped topping until there are no white streaks. Stir in the chopped cookies, then spread the green cheesecake filling evenly over the cooled brownie crust.
Step 4: Make the ganache
Heat the chocolate chips and heavy cream in the microwave for 1 minute. Let it sit briefly before stirring until smooth. Stir in the corn syrup for a glossy finish, let the ganache cool for 5 minutes, and then spread it evenly over the cheesecake layer.
Step 5: Chill and garnish
Refrigerate the cheesecake for at least 6 hours, or overnight for the cleanest slices. When you are ready to serve, run a small knife around the sides of the pan, then remove the springform ring. Pipe extra whipped topping around the edges and decorate with a halved cookie. Chop the extra cookies and sprinkle the crumbs over the cake if desired.
Storage Tips
- Refrigeration: Keep the Thin Mint Cheesecake tightly covered in the fridge for up to 3 days. It is best served straight from the refrigerator while well chilled.
- Make-Ahead Tip: This cheesecake needs plenty of chill time, so I recommend making it the day before your event. Hold off on adding the whipped cream and cookie garnishes until right before serving to keep them fresh and crunchy.
More Dessert Recipes You May Enjoy
- No Bake Peanut Butter Pie
- Oreo Chocolate Chip Cheesecake Bars
- Mint Chocolate Lasagna
- Brownie Bottom Cheesecake
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Thin Mint Cheesecake
Ingredients
Crust
- 16.3 ounce box milk chocolate brownie mix (plus the added ingredients called for on the back of the box. Betty Crocker brand uses 2 large eggs, ½ cup vegetable oil and 2 tablespoons water)
Cheesecake Filling
- 24 ounces cream cheese softened to room temperature
- 1½ cup powdered sugar, sifted
- ¾ teaspoon vanilla extract
- ½ teaspoon mint extract (not peppermint)
- 8-9 drops green food coloring (McCormick brand used)
- 8 ounces whipped topping thawed (Cool Whip brand used)
- 20 thin mint cookies roughly chopped (Girl Scout or Keebler mint delights)
Ganache
- 1 cup semi-sweet chocolate chips (Ghirardelli brand used)
- ½ cup heavy cream
- 1 tablespoon clear corn syrup
Garnish
- 4-6 ounces whipped topping thawed (Cool Whip brand used)
- 7 thin mint cookies divided (5 whole cookies cut in half and 2 cookies finely chopped)
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray and set aside.
- In a medium bowl, mix together the milk chocolate brownie batter (with ingredients called for on the back of the box) according to the box directions. Spread the brownie mix into the prepared springform pan and bake for 30-33 minutes or just until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie to cool completely at room temperature before adding the cheesecake layer.16.3 ounce box milk chocolate brownie mix
- In a large bowl cream together the softened cream cheese and powdered sugar, using a handheld mixer on medium-high speed, for 2-3 minutes or until light and fluffy.24 ounces cream cheese, 1½ cup powdered sugar,
- Add the vanilla extract, mint extract, and green food coloring. Mix on low speed until fully incorporated and the mixture is a uniform green color.¾ teaspoon vanilla extract, ½ teaspoon mint extract, 8-9 drops green food coloring
- Fold in the thawed whipped topping until no white streaks remain. If your filling is not a dark enough green, you can stir in another 1-2 drops if desired.8 ounces whipped topping
- Very gently fold in the chopped thin mint cookies just until evenly distributed.20 thin mint cookies
- Spread the thin mint cheesecake filling evenly over the top of the cooled brownie and set aside.
- In a small microwave safe bowl, heat the semi-sweet chocolate chips and heavy cream on high for 1 minute. Allow the warm chocolate to sit for 30-45 seconds, stir until smooth. Stir in the corn syrup until fully incorporated. The ganache should be smooth and glossy. Allow the ganache to cool for 5 minutes before spooning over the cheesecake layer and spreading to an even layer.1 cup semi-sweet chocolate chips, ½ cup heavy cream, 1 tablespoon clear corn syrup
- Refrigerate the thin mint cheesecake for a minimum of 6 hours, up to overnight, or until the cheesecake has firmed up enough to easily slice. The longer overnight chill helps to ensure cleaner slices.
- Once chilled, remove the outer ring of the springform pan. You may need to run a small sharp knife around the inside edges of the cheesecake to allow the outer ring to easily be removed.
- Once ready to slice and serve, add 4-6 ounces of thawed whipped topping to a large pastry bag fitted with a decorative piping tip, and pipe 10 dollops around the outer edges of the cheesecake. You want to have one dollop per sliced serving.4-6 ounces whipped topping
- Add a halved cookie into the center of each dollop of whipped topping (rounded side up).
- Finely chop the remaining 2 cookies and sprinkle the crumbs over the whipped topping dollops for added garnish if desired.7 thin mint cookies
Jenn’s Notes
- Storage: Keep this Thin Mint cheesecake tightly covered in the refrigerator for up to 3 days. It’s best enjoyed cold, straight from the fridge when it’s nicely chilled.
- Make-Ahead Tip: Since this dessert needs plenty of time to set, it’s a great option to prepare the day before your event. Just wait to add the whipped topping and cookie garnishes until right before serving so they stay fresh and crisp.
- Using Peppermint Extract: This is one of the easiest mistakes to make! Peppermint extract has a much stronger, sharper flavor (similar to holiday candies), while regular mint extract is more subtle and gives that classic cookie taste.
- Adding Filling to a Warm Crust: Make sure the brownie base has cooled completely at room temperature. Even a little warmth can melt the cream cheese and turn your filling into a runny mess.
- Using Tub Cream Cheese: Stick with foil-wrapped blocks of cream cheese. The spreadable tub version contains extra moisture, which can ruin the thick, firm texture of your no-bake filling.
This recipe was ok. It was absolutely beautiful. My son and I made it for St. Patrick’s Day dessert. The only issue we had was that it was a little heavy on the mint extract. We’d like to make this again sometime but reduce the mint extract and I think it would be perfect.
Great feedback! Thank you so much for giving it a try!
This cheesecake was a huge hit. I make dessert every Wednesday for our friends and servers at wine down Wednesday and this is now in the top 5. Huge success, thanks for the recipe!
Love this! Now I need to know the others in the top 5! I hope some of our others get in there (try this one next https://princesspinkygirl.com/reeses-cheesecake/ )
Awesome cheesecake. Thank you