If you love Thin Mints and desserts that take hardly any time to prepare, you’ll love these rich and creamy no-bake 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.

Top view of chocolate cheesecake desserts topped with whipped topping.

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.

Small glass dishes full of a Thin Mint chocolate cheesecake dessert.

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.

A spoon taking a bite out of a chocolate mint cheesecake dessert.

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 .

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No-Bake Thin Mint Cheesecakes

5 star (1 rating)


Whipped Cream Mixture:

  • 1 ½ cups heavy cream
  • 2-3 tablespoons powdered sugar


  • 16 Thin Mint cookies (1 sleeve), crushed
  • 2 tablespoons salted butter, melted

Cheesecake Mixture:

  • 8 ounces (227 g) cream cheese, light or regular, softened
  • 3 tablespoons powdered sugar
  • ½ cup (85 g) semisweet or bittersweet chocolate chips
  • ½ teaspoon vanilla extract


  • 6 Thin Mint cookies, optional


  • 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.
  • 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.
  • 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.
  • 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.
  • Fold in 2/3 of the whipped cream until combined and very creamy.
  • 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.
  • These can be made and refrigerated, lightly covered in plastic wrap, for up to a day.


Thin Mints: 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.
Serving: 1 Serving, Calories: 620kcal, Carbohydrates: 41g, Protein: 7g, Fat: 49g, Saturated Fat: 28g, Cholesterol: 135mg, Sodium: 400mg, Fiber: 2g, Sugar: 23g
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Recipe Source: from Mel’s Kitchen Cafe (inspired by these No-Bake Nutella Cheesecakes)