For a richer chocolate flavor, consider adding 2 tablespoons of unsweetened cocoa powder to the cream cheese mixture. Ensure your cream cheese is fully softened to avoid lumps in the cheesecake filling. The water bath is crucial for creating a moist and creamy cheesecake and prevents cracking. Adjust the amount of peppermint extract to your liking, as it can be quite potent. Chilling the cheesecake overnight is highly recommended for optimal flavor and texture.
Girl Scout Thin Mints Cheesecake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME6 hrs 5 mins
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SERVING12 People
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VIEWS10
A decadent chocolate mint cheesecake featuring a delightful cookie crust and a creamy, refreshing filling. This recipe elevates a classic favorite into an unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol116 mg
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Fiber1 g
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Protein7 g
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Saturated Fat17 g
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Sodium277 mg
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Sugar19 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Tightly wrap the bottom of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in. (5 minutes)
02
StepIn a medium bowl, combine the finely crushed cookies with the melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan to create the crust. (10 minutes)
03
StepIn a large bowl, using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Be sure to scrape down the sides of the bowl to ensure even mixing. (8 minutes)
04
StepBeat in the eggs one at a time, mixing well after each addition. Gently fold in the coarsely crushed cookies and peppermint extract until just combined. Do not overmix. (5 minutes)
05
StepCarefully pour the cream cheese mixture over the prepared cookie crust, spreading it evenly. (2 minutes)
06
StepPlace the springform pan inside a larger, deep baking dish. Pour hot water into the baking dish to come about halfway up the sides of the springform pan, creating a water bath. (3 minutes)
07
StepBake in the preheated oven for 45-60 minutes, or until the center of the cheesecake is just set but still has a slight jiggle. (45-60 minutes)
08
StepTurn off the oven and slightly prop open the oven door. Allow the cheesecake to cool slowly inside the oven for about 1 hour to prevent cracking. (60 minutes)
09
StepRemove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover it loosely and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up completely. (240 minutes)
10
StepBefore serving, carefully remove the sides of the springform pan. Garnish with additional crushed Thin Mints cookies, if desired. Slice and enjoy!
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RECIPE REVIEWS
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Please Rate
Claudine Friesen
Jun 26, 2025The peppermint extract is key! Don't skip it!
Rodolfo Yost
Jun 20, 2025This recipe is amazing! The crust is perfectly crunchy, and the filling is so creamy and minty. A real crowd-pleaser!
Monroe Friesen
Jun 19, 2025Definitely let it chill overnight. It makes a huge difference.
Demond Gleason
Jun 16, 2025I added a drizzle of melted chocolate on top for extra decadence. It was delicious!
Cletus Rempel
Jun 10, 2025I was a bit intimidated by the water bath, but it's totally worth it. My cheesecake came out perfect, no cracks!