Thin Mint Cheesecake
This Thin Mint Cheesecake is a creamy, dreamy minty delight perfect for any occasion. Easy to make and utterly irresistible!
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Food Processor
Ingredients
- Cooking spray to prevent sticking
- 9 ounce Thin Mint cookies store-bought or off-brand, plus some for garnish if desired
- 4 tablespoons unsalted butter melted, for binding the crust
- 8 ounce cream cheese softened, for a rich and creamy filling
- 14 ounce sweetened condensed milk adds sweetness and creaminess
- 2 teaspoons peppermint extract not mint extract, for fresh mint flavor
- Green food coloring optional, for signature minty hue
- 8 ounce frozen whipped topping completely thawed, to lighten the cheesecake
- Frozen whipped topping optional, to garnish the finished cheesecake
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Lightly spray bottom of a springform pan with cooking spray.
- Crush Thin Mint cookies into fine crumbs using a food processor.
- Combine cookie crumbs with melted butter until well mixed.
- Press mixture firmly into bottom of prepared pan.
- Bake for 10 minutes, then let cool while preparing filling.
Make the Filling
- Beat softened cream cheese with electric mixer until smooth and creamy.
- Gradually add sweetened condensed milk, mixing until fully incorporated.
- Add peppermint extract and a few drops of green food coloring if desired; mix until preferred color is achieved.
Fold in the Whipped Topping
- Gently fold thawed whipped topping into cream cheese mixture until just combined, being careful not to overmix.
Assemble the Cheesecake
- Pour filling over cooled crust in springform pan and smooth top with spatula.
- Tap pan gently on counter to remove air bubbles.
Chill
- Cover cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Serve
- Remove cheesecake from springform pan. Garnish with additional Thin Mint cookies and dollops of whipped topping if desired.
- Slice and serve chilled. Enjoy every decadent bite!
Notes
- Ensure cream cheese is softened to room temperature for a smooth, creamy filling.
- Be gentle when folding in whipped topping to maintain a light, fluffy texture.
- Chill the cheesecake sufficiently (at least 4 hours, preferably overnight) for best flavor and texture.
- Use cooking spray on the pan to prevent sticking and ease removal.
- Optional green food coloring adds a festive minty look but can be omitted for a classic cheesecake appearance.