Thin Mint Cookies are crushed to form a cookie crust that is filled with velvety smooth and thick chocolate cheesecake filling. It is so easy to make and completely no-bake
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Chill Time 8 hourshours
Total Time 30 minutesminutes
Servings 8slices
Ingredients
Thin Mint Cookie Crust
24Thin Mint cookies
¼Csalted buttermelted
Filling
12ozsemisweet chocolate chips
14ozsweetened condensed milk
8ozcream cheeseroom temperature
1tspvanilla
¼tsppeppermint extract
¼tspkosher salt
Whipped Cream
1Cheavy cream
¼Cpowdered sugar
1tspvanilla extract
Garnish
8Thin Mint cookies
green sanding sugar
Instructions
To make crust
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 in a pie plate.
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.
To garnish
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.
Notes
* You can also substitute with Keebler Grasshopper Cookies if it's not the Girl Scout Cookie time of year