Thin Mint Cheesecake Recipe
Thin Mint Cheesecake Recipe photo by Taste of Home
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Thin Mint Cheesecake Recipe

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I love to make cheesecakes and frequently give them as gifts or donate them to fundraisers. This one is very popular! —Gretchen Ely, West Lafayette, Indiana
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling
MAKES: 12 servings


  • 1 package (9 ounces) chocolate-covered mint cookies
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 3 to 4 drops green food coloring, optional
  • 3 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1/2 cup heavy whipping cream
  • 2 teaspoons peppermint extract
  • 1-1/4 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips


  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
  2. In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet
  3. Bake at 325° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.
Originally published as Thin Mint Cheesecake in Girl Scouts of the United States of America 2014

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