No-Bake Easy Thin Mint Cheesecakes

If you love Thin Mint cookies like I love Thin Mint cookies, then you better keep your eye on these no-bake Thin Mint cheesecakes. They are so, so, so simple, it’s unreal. And what you are left with, after hardly any work, is a buttery cookie crust topped with fluffy, luscious chocolate cream cheese batter, a cloud of sweetened whipped cream and of course, a Thin Mint cookie. Just for looks. Right.

No-Bake Easy Thin Mint Cheesecakes

Last week at my son’s wrestling tournament I saw a little table outside the gym loaded with boxes of Girl Scout cookies and a handful of cute uniformed Girl Scouts selling them right and left. I was tempted. So tempted. Until I realized (and was reminded by Brian) that I still have eight boxes of Thin Mints at home. Me = not kidding. I’m all about homemade, from-scratch this and that, but when it comes to my Thin Mints and the fact they only come around once a year, I want the real thing. Some years, I resist. This year I did not.

Anyway, these cheesecakes are the perfect way to use those glorious cookies if you have any leftover from snitching them straight from the cellophane sleeve.

No-Bake Easy Thin Mint Cheesecakes

And the good news is that if you don’t have any Thin Mints (sad, sad day), I have a sneaking suspicion mint Oreos or some other type of mint chocolate cookie could work really well. You could always earn yourself some serious rockstar points and make homemade Thin Mints (

One Year Ago: Whipped Chocolate Buttercream Frosting
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Three Years Ago: Strawberries and Cream Scones

No-Bake Thin Mint Cheesecakes

Yield: Serves 6

No-Bake Thin Mint Cheesecakes

If you don't have Thin Mints, try using mint Oreos or experiment with other chocolate cookies. You could also try your hand at homemade Thin Mints.

Ingredients

    Whipped Cream Mixture:
  • 1 1/2 cups heavy cream
  • 2-3 tablespoons powdered sugar
  • Crust:
  • 16 (1 sleeve) Thin Mint cookies, crushed
  • 2 tablespoons butter, melted
  • Cheesecake Mixture:
  • 8 ounces cream cheese (light or regular), softened
  • 3 tablespoons powdered sugar
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • Garnish:
  • 6 Thin Mint cookies, optional

Directions

  1. In a large bowl (or a blender, I always use my Blendtec for whipping cream), whip the cream and 2-3 tablespoons powdered sugar, depending on how sweet you want it, with an electric mixer to stiff peaks. Set aside or refrigerate.
  2. For the crust, toss the crushed cookies and butter together. The mixture will be crumbly. Sprinkle a tablespoon or so of the crust mixture on the bottom of six small 4- to 6-ounce dessert glasses, bowls, or ramekins. Press lightly. Reserve leftover crust crumbles for later.
  3. For the cheesecake filling, in a large bowl (again, I usually use my blender) with an electric mixer, stand or handheld, beat the cream cheese and powdered sugar together until smooth and creamy.
  4. Melt the chocolate chips in the microwave on low power until just warm and melted (don't overheat). Let the chocolate cool for a few minutes. Scrape it into the bowl/blender with the cream cheese mixture and add the vanilla extract. Whip until smooth and light in texture and color.
  5. Fold in 2/3 of the whipped cream until combined and very creamy.
  6. Divide the cheesecake mixture evenly among the dessert cups/glasses/bowls. Top with a dollop of leftover sweetened whipped cream, sprinkle any leftover crust crumbs over the top and add an extra Thin Mint for garnish, if desired.
  7. These can be made and refrigerated, lightly covered in plastic wrap, for up to a day.
http://www.melskitchencafe.com/no-bake-thin-mint-cheesecakes/

Recipe Source: from Mel’s Kitchen Cafe (inspired by these No-Bake Nutella Cheesecakes)

28 Responses to No-Bake Thin Mint Cheesecakes

  1. Teresa says:

    What a great recipe for a Friday. So excited for another post this week!!! There are never enough posts for me! Can’t wait to try this maybe with the mint Oreos! Have a great weekend.

  2. Alisha says:

    Walmart sells a generic thin mint cookie for super cheap (Less than $2/pkg)

  3. I’m a girl who never can resist mint and chocolate. These look fabulous!

    Have a great weekend!

  4. I love thin mint cookies. I don’t love how small the packages are now. It’s depressing. But this dessert looks wonderful. I’ll have to try some other mint cookie since I don’t have any thin mints this year.

  5. Becky says:

    I’m totally going to try this!

    Also, Keebler makes cookies called Grasshoppers which are just like Thin Mints…in case your 8 boxes run out 🙂

  6. Alicia says:

    Keebler Grasshoppers are also almost identical to thin mints… This looks delish! I might have to commit to your half-marathon in order to work off all of the calories I’ve consumed from your recipes lately. 😉

  7. Alicia says:

    Becky and I must have been typing at the same time. 🙂 Great minds think alike.

  8. Jackie says:

    Yum! Guess I shouldn’t have resisted the cute little Girl Scouts I saw sitting outside Albertsons selling cookies the other day.

  9. Karen says:

    As a “grown up” forner Girl Scout, i still have to buy the thin mints. Actually just received our 24 boxes we ordered. (Cant refuse the neighbor girls) We keep them in the freezer, and my husband panics when we are getting low. Thanks Mel, this was perfect timing!

  10. Kayla says:

    Would this work as one large desert or would it just be a mess since it sounds like the crust does not hold together well?

    • Mel says:

      I actually think it could work, Kayla. The crust is a bit crumbly (on purpose) so you could either add a little more butter so it sticks together or just spread the cheesecake filling very, very carefully.

  11. Loretta says:

    I have a dumb question that must be asked: How do you get the cheesecake filling (or pudding, or similar type dessert) into the individual dessert dishes without getting it all over the sides? There’s nothing more disappointing than scoring a home run on making the dessert, only to strike out with a messy presentation. Is it just a practice-makes-perfect thing, or do you have a trick for getting the desserts neatly into their little dishes? Thanks for all the great recipes and cooking inspiration.

    • Mel says:

      Good question, Loretta. I plop the dollop of cheesecake filling right in the center of the dessert glass and then use the back of a spoon to smooth it to the edges. And…several of these glasses may or may not have had rims wiped clean before the picture was taken. 🙂

  12. I do love thin mint cookies. This looks creamy and chocolatey.

  13. kelli says:

    Can’t wait to try tomorrow in small pie pans along with your banoffee pie, spaghetti pie, and apple pie! It is PI π day tomorrow (3.14.15) after all so I’m making some of my favorite pies from you! Thank you for all the amazing recipes!!

  14. Jana says:

    Oh my word! These…. amazing. I’m not even a huge fan of mint with chocolate (I know, I know) but these were divine and a huge hit all around! Thanks so much!

  15. Ida says:

    Wait! You can whipe cream in a Blendtec? Pray tell – how?

  16. Jamie says:

    This is really good! I doubled the recipe and put it in a trifle bowl instead of individual glasses and mixed Oreos and grasshopper cookies. It was a hit with both my family and our guests. Thanks Mel!

  17. Sam M says:

    I tried this on Sunday and it was amazing! Thanks for another great recipe!

  18. Jill says:

    I obviously need a blender tutorial. I have a Vitamix which I use for smoothies. And Puffy Pancakes. It would never have occurred to me to whip cream or make cheesecake in it. You just dump everything in and blend? Anything else I need to know?

    • Mel says:

      Hey Jill – I’ve never used a Vitamix but I’ve heard they are similar if not superior to Blendtecs (which is what I have). Anyway, I use my blender all the time for whipping up cream and small batches of frostings. I just dump it all in and let it go to work. It’s easy to over whip the cream because the blender is so powerful so I just keep a close eye on it and scrape down the soft top (the bottom gets whipped faster) a couple times. It works like a dream.

  19. Stephanie says:

    I am making this tonight for my husband (cut down so it serves two). He was very defensive of his thin mints so I crumbled up leftover mint brownies (your recipe, of course – mine came out pretty cakey so they crumble well!) I’m really excited. 🙂

  20. Sharri says:

    I didn’t want to bake with our 110 temperatures so searched your no bake desserts. I doubled the recipe and layered it in a 9×13 pan. It was the perfect amount for that size pan, and was a hit with everyone! Yum!!

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