Girl Scout Thin Mints Cheesecake


This is my favorite cheesecake to make, with a chocolate mint filling, not to mention an amazing crust that holds its own.

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
5 hrs
Total Time:
6 hrs 5 mins
1 9-inch cheesecake


  • 25 Thin Mints Girl Scout Cookies®, crushed

  • 3 tablespoons butter, melted

  • 3 (8 ounce) packages cream cheese, softened

  • ¾ cup white sugar

  • 1 teaspoon vanilla extract

  • 3 eggs

  • 10 Thin Mints Girl Scout Cookies®, crushed

  • 1 drop peppermint extract, or to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.

  2. Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.

  3. Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.

  4. Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.

  5. Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

Nutrition Facts (per serving)

395 Calories
29g Fat
27g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 395
% Daily Value *
Total Fat 29g 37%
Saturated Fat 17g 86%
Cholesterol 116mg 39%
Sodium 277mg 12%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 19g
Protein 7g
Calcium 52mg 4%
Iron 1mg 5%
Potassium 85mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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