Thin Mint No-Bake Chocolate Cheesecake is just as dreamy as it sounds. If you’re a chocoholic, you’ve come to the right place because this recipe is filled with rich, chocolaty flavor. Not only is this recipe overflowing with chocolaty goodness, but it’s also a celebration of the glory that is the Thin Mint- one of the best Girl Scout Cookies.
Damnit if I don’t love me some Girl Scout Cookies. Samoas are my favorite, but a very close second is Thin Mints. Thin Mints are so wonderfully uncomplicated. They’re the perfect balance of mint and chocolate with a smooth, creamy outside and a crunchy cookie inside. I can easily eat a whole sleeve in one sitting.
Do yourself a favor though and reserve a box of cookies this year to make this delicious no-bake cheesecake. It’s so easy to make but also rich and oh-so satisfying.
Thin Mint No Bake Chocolate Cheesecake isn’t a traditional cheesecake
Let me first set the record straight that this recipe is not like a traditional cheesecake recipe. There are no eggs in the recipe meaning the texture of the filling is different. The chocolate cheesecake filling in this recipe is velvety smooth, thick and creamy. It is not as light as traditional cheesecake, but it still melts in your mouth.
More importantly, the recipe takes a fraction of the time to make when compared to traditional cheesecake.
The filling for this cheesecake is totally no bake. It just needs to chill before serving. I love traditional cheesecake but hate all the baking and cooling time that most recipes require. Thin Mint No-Bake Chocolate Cheesecake gets you to next level cheesecake satisfaction way faster.
No special pan required!
Most cheesecakes require a springform pan for baking, but Thin Mint No Bake Chocolate Cheesecake can be made in a standard pie plate. If you have a springform pan and want to use, it would work in the recipe too.
You don’t have to have Girl Scout cookies to make the recipe
If you have stumbled upon this recipe outside of Girl Scout cookie season, not to worry! You can always find Keebler Grasshopper Cookies year-round which are very similar in flavor and texture. They would be a perfect substitute for Thin Mints.
How to make a Thin Mint cookie crust
Making a Thin Mint Cookie Crust is a breeze, particularly if you have a food processor to grind the crumbs. If not, don’t worry! You can also crush the cookies by placing them in a secured plastic bag and use a rolling pin to pulverize the cookies.
Thin Mints are ground to a fine crumb and seasoned with a pinch of salt then a little butter binds the crumbs together. It doesn’t take much butter since the chocolate coating will melt with the butter when baked.
Once the mixture looks like wet sand, dump it into a prepared pie plate, press the crust down with your hands, and it’s ready for a quick bake in the oven.
Make sure your cream cheese is softened
The filling is super simple. The base is made up of cream cheese and sweetened condensed milk, and I add a shit ton of chocolate to make sure this no-bake cheesecake is unmistakably CHOCOLATE.
Because the filling is so simple, it’s important to get all the ingredients right. Don’t try to skip properly softening your cream cheese. If you do, you’ll end up with little white flecks, or worse yet white lumps, in your lovely cheesecake filling. Not cute. I usually leave my cream cheese out overnight to make sure it’s completely soft.
Green sprinkles and extra garnish cookies are totally optional
I like to garnish the cheesecake because the filling is so simple and because it’s fun, of course. A little whipped cream would be enough to garnish your cheesecake, but I took it one step further.
I added green sanding sugar and an additional cookie to each slice. The crust requires a whole box of cookies, so you’ll need two boxes if you want to garnish with an extra cookie. The good news is that if you buy that second box, you’ll also end up with leftover cookies. 😊
Both the sanding sugar and extra cookie are completely optional. I recommend only using the sanding sugar right before serving. The sugar will lose its crunch and the color will start to bleed into the whipped cream after a few hours.
Does the whipped cream have to be homemade?
Not at all. I personally prefer the taste of homemade, so that’s what I’ve used in the recipe. It’s easy to make but using the kind in the can is totally fine if that’s your jam.
How long can be the cheesecake be kept?
The cheesecake can be stored covered in the fridge for up to a week. I recommend waiting to garnish the cheesecake until closer to serving. The whipped cream can weep (or liquid will start to ooze out to put it otherwise) if left for more than a couple of days. Also, as noted above, the green sanding sugar will start to bleed color quickly.
Thin Mint No-Bake Chocolate Cheesecake gives you all the yummy crunch of Thin Mint cookies but made even better with smoothy, creamy, chocolaty cheesecake and fluffy whipped cream. It doesn’t get much better than that!
Make this for a special occasion or for no reason at all. You really don’t need a reason to enjoy this delicious treat! Let me know what you think in the comment section below.
I link to a food processor constantly because it's so essential to my kitchen. If you don't have one, it's a great investment.
Beautiful and well made, Emile Henry Pie Plates provide even cooking every time.
Thin Mint No-Bake Chocolate Cheesecake
Thin Mint Cookie Crust
- 1 box or 2 sleeves Girl Scouts Thin Mints*
- ¼ C butter melted
- heavy pinch of salt
- 1 12 oz bag semisweet chocolate chips
- 16 oz cream cheese room temperature
- 1 tsp vanilla
- ¼ tsp peppermint extract
- 1 14 oz can sweetened condensed milk
- ½ tsp kosher salt
- 1 C heavy cream
- ¼ C powdered sugar
- 1 tsp vanilla extract
- green sprinkles or sanding sugar
- 8 Thin Mint cookies
To make crust
- Preheat the oven to 375 degrees.
- Using a food processor, grind the Thin Mint cookies to a fine crumb. If you don't have a food processor, I've included a link to purchase one above, or you can break up the cookies by-hand by placing the cookies in a plastic bag and crushing with a rolling pin.
- Once the cookies are a fine crumb texture, add the melted butter and pinch of salt and combine. Press the crumbs into an even layer into a pie plate that has been lightly sprayed with baking spray.
- Bake at 375 degrees for 10 minutes. Set aside and let the crust cool completely before filling.
To make the filling
- Melt the chocolate in a microwave-safe bowl. Microwave in 15-second increments stirring in between each. Continue microwaving until the chocolate is totally smooth. Set aside to cool.
- Place the cream cheese into a large mixing bowl and whip the cream cheese on medium-high speed until light and fluffy. Add the sweetened condensed milk and turn the mixer back on medium until well mixed.
- Turn the mixer off, scrape down the bottom and sides of the bowl, and add the vanilla and peppermint extract and cooled melted chocolate. Turn the mixer back on to medium and mix until the cheesecake is smooth and well combined.
- Once the pie shell has cooled, pour the cheesecake filling into the pie and smooth out the top. Put in the fridge for at least 8 hours to cool.
- Make the whipped cream by combining the heavy cream, powdered sugar and vanilla in a small mixing bowl and whip on high speed until the cream reaches soft peaks.
- Garnish each of the 8 slices of cheesecake with a dollop of whip cream and optionally, a sprinkle of green sanding sugar and a whole Thin Mint cookie.
FREQUENTLY ASKED QUESTIONS
Yes, Keebler Grasshopper Cookies are very similar in taste and texture to Thin Mints and can be used as a substitute in this recipe.
Yes, just place the cookies in a secured plastic bag and using a rolling pin to crush the cookies.
No. This recipe is prepared in a standard pie plate.