I probably go through a dozen boxes of Thin Mint Girl Scout cookies every season, so making a Thin Mint Cheesecake was a no-brainer. We created a brownie base, minty cheesecake middle, chocolate ganache covering, dollops of Cool Whip, with cookies and sprinkles on top.
Girl Scout Thin Mints Cheesecake
Our easy Thin Mint Cheesecake recipe resembles the sweet and tangy taste and silky smooth texture of my Chocolate Peppermint Cheesecake, but this version swaps the crunchy cookie crust for a soft-baked brownie base and makes it even more minty.
The no-bake Thin Mint cheesecake layer mimics my favorite chocolate mint chip ice cream flavor, with crushed Thin Mint cookies folded into the fluffy filling. It sits atop a brownie crust, is covered with chocolate, and garnished with piped pillows of whipped cream.
Thin Mint Cheesecake Ingredients
- Fudge brownie mix (plus ingredients called for on the box): I used the Duncan Hines brand for my brownie base, but feel free to use your favorite or bake your brownies from scratch.
- Cream cheese: Make sure your cream cheese is at room temperature to avoid lumps in the mixture. Use full-fat cream cheese rather than reduced-fat or fat-free cream cheese in this recipe because the filling will not set up properly.
- Powdered sugar: Provides some sweetness to offset the tangy cream cheese.
- Mint extract: Be sure to use mint extract, not peppermint extract, in this recipe for the best flavor for your cheesecake.I used the McCormick brand.
- Vanilla extract: The combination of mint and vanilla extract provides the perfect mint flavor without tasting like toothpaste.
- Green food coloring: I used McCormick brand food color.
- Frozen whipped topping: Feel free to use Cool Whip or a Homemade Whipped Cream.
- Thin Mints cookies: You can use another kind of chocolate mint cookie for this recipe. While Girl Scout Thin Mints are classic, Keebler Grasshopper Mint Fudge cookies or Mint Oreo Sandwich cookies will also work well.
- Semi sweet chocolate chips: I used Ghirardelli brand, but any good quality chocolate chips will work.
- Heavy cream: Makes the chocolate ganache extra creamy.
- Green & white sprinkles
See the recipe card for full information on ingredients and quantities.
How to Make Thin Mint Cheesecake
- Bake The Brownie Base: Whisk together the brownie mix, eggs, oil, and water. Pour the batter into the springform pan and bake at 350 degrees Fahrenheit for 30-32 minutes. Cool completely.
- Color The Cream Cheese: Beat the cream cheese until light and fluffy. Add the powdered sugar and beat again. Add the mint extract, vanilla extract, and green food coloring and mix just until uniformly colored green.
- Cover The Crust: Fold in whipped topping followed by the chopped cookies. Spread the cheesecake mixture over the cooled brownie crust bottom.
- Melt: Microwave the chocolate chips and heavy cream for 1 minute. Let it sit on the counter for 1 minute, add the mint extract, then stir until smooth.
- Cover The Cheesecake: Spread the cool chocolate ganache over the cheesecake layer. Refrigerate for 4 hours or up to overnight to allow the cheesecake layer to firm up.
- Decorate The Dessert: Remove the outer ring of the springform pan. Pipe dollops of Cool Whip around the outer edge and then place a single half cookie between each dollop.
- Slice And Serve: Add sprinkles before slicing and serving. Enjoy!
Serving Suggestions
A Girl Scout cookie cheesecake is a great homemade sweet treat for St. Patrick’s Day parties, potlucks, or any time the thin mint cookie craving hits.
Serve your slices with more minty options, like one of my copycat Andes Mints, homemade Peppermint Patties, or Mint Chocolate Chip Cookies placed into the middle of the piped whipped topping.
Tips & Variations
- Do not over-mix the brownie batter or your crust will be tough.
- Keep in mind that your cream cheese should be a darker green color than you will want your final thin mint cheesecake color to look like. Once the Cool Whip is added to the mixture, it will lighten the green up a little bit.
- If your brownie layer is not completely cool when you are ready to add the cheesecake layer, you can place the cheesecake mixture into the refrigerator until the brownie has cooled completely.
- You can make this recipe completely no bake by creating an Oreo, chocolate graham cracker, or Thin Mint crust. It’s as easy as crushing your cookies, mixing the crumbs with melted butter, and pressing the mixture into the pan.
- If you chill your cheesecake for longer than 4 hours, you may want to allow your cheesecake to sit at room temperature for 5 minutes or so before slicing to allow the ganache to soften slightly. This will help ensure that the chocolate ganache doesn’t crack when slicing.
- The microwave used for this recipe was 1100 watts. Your microwave’s power may vary, so you may need to adjust the heat time for your chocolate ganache accordingly.
How Do I Remove My Cheesecake from the Springform Pan?
To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly chilled and is still cold. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down, to make sure that no chocolate ganache sticks to the pan’s outer ring when removed.
How To Soften Cream Cheese
To soften the cream cheese, remove the package from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave it on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.
Proper Storage
- To Store: This Thin Mint cheesecake is best served well chilled and should always be stored in the refrigerator. Store leftovers in an airtight container for 4-5 days. Keep in mind that the longer the brownie layer is refrigerated, the harder it will become.
- To Freeze: You can freeze the ungarnished cheesecake tightly wrapped in plastic wrap and then aluminum foil (after the ganache layer has firmed up and set) for up to 2 months. Allow the cheesecake to thaw completely in the refrigerator before garnishing and serving.
Frequently Asked Questions
No, use mint extract, not peppermint extract, in this recipe for the best flavor for your cheesecake. Peppermint is stronger and has more of a menthol flavor (think candy canes), whereas mint extract has spearmint and peppermint oil used to make it. This makes the mint a little mellower and slightly sweeter than the peppermint. Both of these can be found in your local grocery store’s baking or spice aisle.
For the most authentic thin mint cookie flavor, you can use creme de menthe extract, not the liqueur found at the liquor store, in this recipe in place of the mint and vanilla extract. This extract, however, is a little harder to find. It is mostly found in big box craft stores’ cake and candy decorating section or online. I have found it here on Amazon. The creme de menthe extract (also known as candy flavoring) is much more concentrated than the mint extract, so you will need to reduce the amount used to ⅛-¼ teaspoon. I do not suggest using traditional creme de menthe liqueur in this recipe, as it will alter the texture of the cheesecake filling.
Other Top Rated Cheesecake Recipes
- Reese’s Cheesecake
- Cherry Cheesecake Brownies
- Easy no-bake cheesecake bites
- Cheesecake Bars
- Samoa Cheesecake
- Cookie Dough Cheesecake
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Thin Mint Cheesecake
Ingredients
Brownie Crust Layer
- 18.3 ounces box of Fudge Brownie mix Duncan Hines brand
- 2 large eggs room temperature
- ⅔ cup vegetable oil
- 3 tablespoons water
Thin Mint Cheesecake Layer
- 16 ounces full-fat cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- ¾ teaspoon mint extract McCormick brand
- ½ teaspoon vanilla extract
- 7-8 drops liquid green food coloring McCormick brand
- 4 ounces frozen whipped topping
- 1 cup (from 12-13 cookies) chopped Thin Mint cookies
Chocolate Ganache Layer
- 1 cup semi-sweet chocolate chips Ghirardelli brand
- ½ cup heavy cream
- ¼ teaspoon mint extract
Garnish
- 4 ounces frozen whipped topping thawed
- Whole Thin Mint cookies cut in half
- Green & white sprinkles
Instructions
Brownie Crust layer
- Preheat oven to 350°F. Line a 9-inch springform pan with a parchment round and spray the bottom and sides of the pan with baker’s spray. Set aside.
- In a large mixing bowl, whisk together the fudge brownie mix, eggs, vegetable oil, and water just until combined and no lumps remain. Do not over-mix, or your brownies will be tough.18.3 ounces box of Fudge Brownie mix, 2 large eggs, ⅔ cup vegetable oil, 3 tablespoons water
- Transfer the brownie mix to the prepared springform pan and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean or with just a couple of moist crumbs.
- Allow the brownie crust layer to cool completely on the counter while you prepare the thin mint cheesecake layer.
Thin Mint Cheesecake layer
- Add the softened cream cheese to a large mixing bowl and beat, using a hand mixer on medium-high speed, for 1-2 minutes or until light and fluffy.16 ounces full-fat cream cheese
- Add the powdered sugar and beat again until fully incorporated.1 cup powdered sugar
- Add the mint extract, vanilla extract, and green food coloring to the cream cheese mixture. Mix on low speed just until all the cream cheese is uniformly colored green. You will want to note that your cream cheese should be a little darker of a green color than you will want your final thin mint cheesecake color to look like. Once the Cool Whip is added to the mixture, it will lighten the green up a little bit.¾ teaspoon mint extract, ½ teaspoon vanilla extract, 7-8 drops liquid green food coloring
- Fold in 4 ounces of thawed whipped topping just until no white streaks from the whipped topping remain.4 ounces frozen whipped topping
- Lastly, fold in the chopped thin mint cookies just until the cookies are evenly distributed in the cheesecake mixture.1 cup (from 12-13 cookies) chopped Thin Mint cookies
- Spread the thin mint cheesecake mixture evenly over the cooled brownie crust layer. You can use a small offset spatula to smooth the mixture into a smooth layer.
Chocolate Ganache layer
- Add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl to make the ganache. Heat in the microwave, on high, for 1 minute. Allow the warm chocolate to sit on the counter for 1 minute, add the mint extract then stir until smooth.1 cup semi-sweet chocolate chips, ½ cup heavy cream, ¼ teaspoon mint extract
- Allow the chocolate ganache to cool to the touch before carefully pouring over the thin mint cheesecake layer and spreading it into a smooth layer. Be careful not to mix the ganache into the cheesecake layer.
- Refrigerate the thin mint cheesecake for 4 hours or up to overnight to allow the cheesecake layer to firm up.
- Before removing the outer ring of the springform pan, run a small sharp knife around the edges of the cheesecake to make sure that no chocolate ganache sticks to the pan’s outer ring when removed.
- When ready to slice and serve, garnish the Thin Mint cheesecake by adding the remaining 4 ounces of thawed whipped topping to a large piping bag fitted with a large piping tip and pipe 14 decorative dollops around the outer edge of the cheesecake.4 ounces frozen whipped topping
- Using a small sharp knife, cut seven Thin Mint cookies in half. Place a single half cookie between each of the whipped topping dollops.Whole Thin Mint cookies
- Sprinkle the whipped topping dollops with green and white sprinkles before slicing and serving.Green & white sprinkles
Jenn’s Notes
- To Store: This Thin Mint cheesecake is best served well chilled and should always be stored in the refrigerator. Store leftovers in an airtight container for 4-5 days. Keep in mind that the longer the brownie layer is refrigerated, the harder it will become.
- To Freeze: You can freeze the ungarnished cheesecake tightly wrapped in plastic wrap and then aluminum foil (after the ganache layer has firmed up and set) for up to 2 months. Allow the cheesecake to thaw completely in the refrigerator before garnishing and serving.
- Do not over-mix the brownie batter or your crust will be tough.
- Keep in mind that your cream cheese should be a darker green color than you will want your final thin mint cheesecake color to look like. Once the Cool Whip is added to the mixture, it will lighten the green up a little bit.
- If your brownie layer is not completely cool when you are ready to add the cheesecake layer, you can place the cheesecake mixture into the refrigerator until the brownie has cooled completely.
- You can make this recipe completely no bake by creating an Oreo, chocolate graham cracker, or Thin Mint crust. It’s as easy as crushing your cookies, mixing the crumbs with melted butter, and pressing the mixture into the pan.
- If you chill your cheesecake for longer than 4 hours, you may want to allow your cheesecake to sit at room temperature for 5 minutes or so before slicing to allow the ganache to soften slightly. This will help ensure that the chocolate ganache doesn’t crack when slicing.
- The microwave used for this recipe was 1100 watts. Your microwave may vary in power, so you may need to adjust the heat time for your chocolate ganache accordingly.
