Thin Mint Cheesecake

Thin Mint Cheesecake features a rich brownie crust, creamy mint cheesecake, and a smooth chocolate ganache. Easy to make and perfect for any gathering, this dessert is a refreshing treat everyone will love.

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Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time4 hours hrs 50 minutes mins

Servings10

This Thin Mint Cheesecake is a dream for mint chocolate lovers. With a rich brownie crust, creamy mint-flavored cheesecake, and a smooth chocolate ganache topping, every bite is as delicious as your favorite Girl Scout Cookie.

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At Spaceships and Laser Beams, we ensure every recipe we create is approachable and achievable. Our culinary team leverages over ten years of hands-on experience to bring you reliable, delicious recipes. 

With detailed instructions and practical tips, we walk you through every step as you mix, bake, and decorate your Thin Mint Cheesecake. You can count on Spaceships and Laser Beams to guide you in making a delicious Thin Mint Cheesecake that your friends and family will love.

Thin Mint Cheesecake Ingredients

You’re going to love the refreshing and decadent combination in our Thin Mint Cheesecake. 

A minty, creamy filling stuffed with classic Girl Scout cookies on a fudgy crust, topped with a rich chocolate ganache, it’s a decadent treat that’s sure to impress your friends and family.

Thin Mint Cake Substitutions and Additions

Here are some suggestions for substitutions and additions to customize your Thin Mint Cheesecake while keeping the deliciousness intact. 

Remember, any substitutions might change the taste and texture of the cheesecake, so use them at your own discretion.

Cream Cheese: If you prefer a lighter option, you can substitute full-fat cream cheese with reduced-fat cream cheese. Be aware that this may affect the richness and texture of your cheesecake.

Vegetable Oil: You can use melted coconut oil or canola oil instead of vegetable oil in the brownie crust. Coconut oil will add a subtle coconut flavor, while canola oil is a neutral alternative.

Mint Extract: We highly recommend you use mint extract, as it will give you the spearmint flavor of Thin Mints. You can substitute with peppermint extract, but keep in mind, it will give you more of a ‘peppermint candy cane’ flavor. Start with half the amount of peppermint and adjust as needed. You can also experiment with creme de menthe extract for a more authentic Thin Mint flavor.

Frozen Whipped Topping: Homemade whipped cream can replace frozen whipped topping. Use equal amounts, but whip it to stiff peaks for the best texture.

Thin Mint Cookies: If you don’t have Thin Mint cookies, Keebler Grasshopper cookies are a great substitute. They offer a similar mint-chocolate flavor and crunch.

Semi-Sweet Chocolate Chips: Dark chocolate chips or milk chocolate chips can be used instead. Dark chocolate will add a richer, more intense flavor, while milk chocolate will make the ganache sweeter and creamier.

Green Sprinkles: For even more mint flavor, top your cheesecake with chopped Andes Mints instead of sprinkles.

How To Make This Thin Mint Cheesecake Recipe

Creating your Girl Scout Cookie Cheesecake is a straightforward process that brings restaurant-quality dessert right to your kitchen. With detailed instructions and plenty of pro tips, you’ll master this refreshing and indulgent treat in no time. Let’s walk through each step to ensure your cheesecake turns out perfectly.

PRO TIP: Before you begin, gather all your ingredients. This not only saves time but helps ensure you have everything you need at hand. Make sure your cream cheese and eggs are at room temperature to guarantee a smooth cheesecake mixture.

MAKE THE BROWNIE CRUST

STEP ONE: Preheat the oven and line your springform pan with a parchment round. Spray the bottom and sides of the pan with baker’s spray and set aside.

STEP TWO: Mix the fudge brownie mix, eggs, vegetable oil, and water in a large mixing bowl until just combined. Be careful not to overmix to avoid a tough crust. Pour the batter into the prepared springform pan.

PRO TIP: Tap the pan gently on the counter before baking to remove any air bubbles, ensuring an even crust.

STEP THREE: Bake, then allow the crust to cool completely on a wire rack while you prepare the cheesecake layer.

MAKE THE CHEESECAKE LAYER

STEP FOUR: Beat the softened cream cheese in a large bowl with a hand mixer until fluffy. This ensures a smooth, creamy texture for your cheesecake.

PRO TIP:​ Don’t rush this step. If your cream cheese is still cold or hard, cut it into small pieces and wait another 15-20 minutes before mixing.

STEP FOUR: Gradually add powdered sugar to the cream cheese, mixing until well combined and smooth.

STEP FIVE: Stir in the mint and vanilla extracts, along with the green food coloring. Mix until the color is uniform. Remember, the color will lighten slightly when you add the whipped topping.

STEP SIX: Gently fold in the whipped topping until well incorporated. This step is crucial for achieving the light, airy texture of the cheesecake.

STEP SEVEN: Fold in the chopped Thin Mint cookies, distributing them evenly throughout the mixture.

STEP EIGHT: Spread the cheesecake filling evenly over the cooled brownie crust. Smooth the top with an offset spatula for a neat finish.

PRO TIP: Your cheesecake filling layer won’t get baked, so it’s critical the brownie crust is fully cooled. Otherwise, your filling layer will melt!

MAKE THE GANACHE AND DECORATE THE CHEESECAKE

STEP NINE: Combine chocolate chips and heavy cream in a microwave-safe bowl and heat until melted. Allow the chocolate mixture to sit for one minute, then stir in the mint extract until combined.

STEP TEN: Let the ganache cool to the touch, then carefully pour it over the cheesecake layer and spread to cover. Carefully spread the topping, being cautious not to mix the cheesecake layer with the ganache. 

STEP ELEVEN: Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set properly.

STEP TWELVE:​ 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.

STEP THIRTEEN: Just before serving, garnish your Thin Mint Cheesecake with the remaining whipped topping. Place the whipped topping into a large piping bag fitted with a large piping tip. We piped 14 decorative dollops around the outer edge of the cheesecake.

STEP FOURTEEN: Using a small sharp knife, cut seven Thin Mint cookies in half. Place a single half cookie between each of the whipped topping dollops.

STEP FIFTEEN: Decorate the whipped cream dollops with sprinkles, then slice and serve!

Troubleshooting

This Thin Mint cheesecake brownie cake follows a simple recipe. We want your dessert to come out perfect, so we’ve compiled the best tips from our recipe testers. Here’s their best advice:

• Room Temperature Ingredients: With this cake, using room temperature ingredients will make all the difference. Make sure your cream cheese and eggs are at room temperature before starting.
• Avoid Overmixing: When mixing the brownie batter, combine just until there are no lumps. Overmixing can lead to a tough crust.
• Gradually Add the Sugar: When adding powdered sugar to the cream cheese, do it gradually. This helps to avoid your filling having a gritty texture.
• Don’t Skip the Chill Time: Let the cheesecake chill in the refrigerator for at least four hours, or preferably overnight. This helps the cheesecake set properly and makes it easier to slice.

How To Serve Girl Scout Cookie Cheesecake

Now that your Thin Mint Cheesecake is perfectly chilled and ready, it’s time to think about how to serve this delicious dessert. 

Whether you’re hosting a party, attending a family gathering, or simply enjoying a slice at home, here are some serving suggestions:

Classic Presentation: Serve the Thin Mint Cheesecake on a beautiful platter, garnished with extra Thin Mint cookies and a sprinkle of green and white sprinkles. This classic presentation looks impressive and makes this cheesecake the highlight of the dessert table.

With Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra creamy touch.

As a Part of a Dessert Spread: Bring this cheesecake to your next family gathering or holiday party. It looks stunning on a dessert table surrounded by other treats like mint truffles, cheesecake bites, and mint chocolate cookies. This variety allows guests to enjoy a range of flavors and textures.

Afternoon Tea Delight: This cheesecake is perfect for an afternoon tea with friends. Serve generous slices alongside a selection of teas, and a latte or freshly brewed coffee. The mint flavor pairs wonderfully with both hot and cold beverages, making it a versatile choice for any time of the year.

Incorporated into Other Meals: Thin Mint Cheesecake can be a delightful addition to brunch. Pair it with fresh fruit, yogurt, and granola for a sweet and refreshing brunch dessert. Alternatively, serve it as a dessert following a light, savory meal to balance the flavors and provide a refreshing finish.

Personal Recommendations and Pairings: Pair the Thin Mint Cheesecake with a glass of cold milk for a classic combination. For a more adult pairing, consider serving it with Bailey’s and Coffee or an espresso martini. The rich, minty flavors of the cheesecake complement these beverages beautifully, enhancing the overall dining experience.

Whether you’re hosting a casual gathering or celebrating a special moment, this cheesecake will add a touch of sweetness and refreshment to your table.

• Birthday Parties: Celebrate birthdays with a twist by serving Thin Mint Cheesecake instead of traditional cake, offering a refreshing and unique dessert option.
• Holiday Dinners: Impress your guests at holiday dinners with this minty, chocolatey dessert that adds a festive touch to your meal.
• Potluck Events: Bring Thin Mint Cheesecake to potluck events for a crowd-pleasing dessert that’s easy to serve and share with friends.

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How To Store Thin Mint Cheesecake

Proper storage of your Thin Mint Cheesecake ensures it stays fresh and delicious. Here’s how you can make the most out of your dessert by storing it correctly, whether you’re making it ahead or saving leftovers.

MAKE AHEAD: Prepare the cheesecake according to the recipe, then chill it in the refrigerator for at least four hours or overnight. This allows the flavors to meld together and the cheesecake to set properly before serving. We recommend making this cheesecake up to 48 hours before serving it.

IN THE FRIDGE: Store any leftover Thin Mint Cheesecake in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container to keep it fresh. It will last for four to five days in the fridge.

IN THE FREEZER: To freeze Thin Mint Cheesecake, wait until the ganache layer has firmed up. Wrap the ungarnished cheesecake tightly in plastic wrap, then wrap it again in aluminum foil. It can be stored in the freezer for up to two months. Thaw the cheesecake in the refrigerator overnight before serving. This method helps preserve the cheesecake’s texture and taste.

Why This Thin Mint Cheesecake Is The Best

Thin Mint Cheesecake is a standout dessert for many reasons. It’s not just about the taste; it’s about the convenience, creativity, and sheer joy this recipe brings.

Rich Layers: The combination of brownie crust, minty cheesecake, and chocolate ganache offers a perfect blend of flavors and textures.

Easy Preparation: With straightforward steps, even new bakers can create this impressive dessert.

Make-Ahead Friendly: You can prepare it in advance, making it a stress-free option for gatherings.

Crowd-Pleaser: Its refreshing mint flavor and creamy texture make it a hit at any event.

This Thin Mint Cheesecake combines rich chocolate, refreshing mint, and a creamy texture, making it a crowd-pleaser for any occasion. Enjoy the perfect balance of flavors with every bite!

More Mint Desserts You’ll Love

• Mint Margarita
• Mint Oreo Dessert
• Mini Mint Cheesecake
• Mini Chocolate Cheesecakes
• Mint Chocolate Chip Cookies

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Thin Mint Cheesecake

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Thin Mint Cheesecake features a rich brownie crust, creamy mint cheesecake, and a smooth chocolate ganache. Easy to make and perfect for any gathering, this dessert is a refreshing treat everyone will love.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 4 hours hours 50 minutes minutes

Servings 10

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Ingredients

  

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Brownie Crust Layer

• 18.3 ounces 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 to 8 drops liquid green food coloring, McCormick brand
• 4 ounces frozen whipped topping
• 1 cup chopped Thin Mint cookies (from 12-13 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

 

To Make the 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.
• 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.

To Make the Thin Mint Cheesecake Layer

• Add the softened cream cheese to a large mixing bowl and beat with a hand mixer on medium-high speed, for 1-2 minutes or until light and fluffy.
• Add the powdered sugar and beat again until fully incorporated.
• 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.
• Fold in 4 ounces of thawed whipped topping just until no white streaks from the whipped topping remain.
• Lastly, fold in the chopped Thin Mint cookies just until the cookies are evenly distributed in the cheesecake mixture.
• 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.

For the 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.
• Allow the chocolate ganache to cool to the touch before carefully pouring it over the thin mint cheesecake layer. Spread it into a smooth layer and 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.
• Using a small sharp knife, cut seven Thin Mint cookies in half. Place a single half cookie between each of the whipped topping dollops.
• Sprinkle the whipped topping dollops with green and white sprinkles before slicing and serving.

Notes

• Room Temperature Ingredients: With this cake, using room temperature ingredients will make all the difference. Make sure your cream cheese and eggs are at room temperature before starting.
• Avoid Overmixing: When mixing the brownie batter, combine just until there are no lumps. Overmixing can lead to a tough crust.
• Gradually Add the Sugar: When adding powdered sugar to the cream cheese, do it gradually. This helps to avoid your filling having a gritty texture.
• Don’t Skip the Chill Time: Let the cheesecake chill in the refrigerator for at least four hours, or preferably overnight. This helps the cheesecake set properly and makes it easier to slice.

Nutrition

Calories: 694kcal | Carbohydrates: 79g | Protein: 9g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 395mg | Potassium: 235mg | Fiber: 2g | Sugar: 56g | Vitamin A: 865IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 3mg

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